On June 26 2020 the second location of Jibek Jolu has opened in Naperville, Illinois. An in-store restaurant inside the Garden Fresh Market provides a small dine-in area. It is a perfect one-stop-shop for those of you who are time-starved and convenience-seeking. Choose from more than 100 items – all made from scratch by our talented chefs. Chefs create meals from locally farmed, chemical-free meats, and produce. We cater to many dietary needs including vegetarian, low-carb, high-fat, etc. We have special offers for each of you!

1. Grab freshly cooked or ready-to-cook meals after a long day at work.

Having a tasty, well-balanced food for dinner at home should not be a luxury. Save time with a large variety of delicious meals. Please, stop by Jibek Jolu Naperville 7 days a week from 10 AM till 6/7PM.

2. Enjoy your well-balanced meal on the road!

Being on the road should not limit you from tasty nutritious homemade food. Therefore, we offer:

1) Meals packaged to travel well;
2) Microwavable boxes;
3) Ready-to-eat meals on the go;
4) Free delivery to any location, even a parking spot!
5) 10% Off orders over $100.

3. Stay productive while we deliver your lunch to your workplace!

A one-hour lunch break isn’t always enough. Save your time for more important tasks, let us take care of your well-balanced never boring lunches! We offer:

1) Delivery of individual and corporate hot lunch boxes;
2) Customizable meal plans for your workweek;
3) Special discounts for corporate orders or recurring orders.

Share this news with your friends and colleagues. Contact us to proceed with the orders.

In 2010, we founded our little restaurant on the northside of Chicago. We named it Jibek Jolu to convey the rich culinary and cultural background that the restaurant would represent.

Jibek Jolu means The Silk Road, which was the first-known trade route connecting the East to the West. A vast part of this route was the region that is now known as the Post-Soviet states; sovereign states that emerged from the Union of Soviet Socialist Republics. These countries along The Silk Road inherited a unique synthesis of different cuisines which we serve at Jibek Jolu.

What started as a passion for our culture turned into a lifelong journey of mastering cooking, hospitality, and excellence in service. For 10 years, we have grown, and welcomed more professional chefs and personnel to our team. Currently, more than 30 professionals of various ethnic and cultural backgrounds are proud members of the Jibek Jolu team.

As we expanded, more and more guests requested for add another location with a parking space, larger space, and a terrace to dine outdoor. And we heard the requests.

The prestigious neighborhood we chose to open our second location is not too far from downtown Chicago. It encompasses a shopping mall, movie theater, boutiques, small family-owned shops, and parks in the heart of The Glen in Glenview, Illinois. It has enough parking space, and most importantly, spacious rooms inside the restaurant. We crafted a beautiful large bar, we have tables for two to 20, as well as a lovely terrace.

We promise an amazing experience! Our menu at The Glen offers an even larger variety of cuisine, with even more delightful dishes and drinks prepared by the best chefs and barmen in the area. The interior of the restaurant is a sight to see, unlike anything you have seen before. We hired the best interior designers, leather, glass, wood, bronze, and felt craftsmen in Kyrgyzstan to assemble a modern design with a nomadic spirit. All the pieces of this ensemble are handmade and brought all the way from Kyrgyzstan, Kazakhstan, Uzbekistan, Italy and Russia.

We wholeheartedly invite our loyal patrons and new guests to our second restaurant in Glenview, IL.

Customers can take their masks off while eating

While Chicago doesn’t know exactly when restaurants may reopen for outdoor dining, the city has released a set of guidelines that mandates both customers and workers to wear facial coverings, among other requirements. There’s now direction from the city level as the industry prepares for patio dining. Mayor Lori Lightfoot says that will happen before June 10.

There’s still no specific rules regarding capacity, which is something that Gov. J.B. Pritzker will need to establish. Over the weekend, the state released its own guidelines as restaurants in other parts of the state prep to open for outdoor dining as early as Saturday. In regards to the maximum number of people on a patio, the state’s rules say that will be determined by how many tables can fit inside a space while adhering to the six-foot rule. Meanwhile, the Chicago guidelines make no mention of sidewalks patios as there’s worry about blocking public ways and making it difficult for passersby to avoid contact with servers and customers. So far, the only guidance comes from the state which recommends restaurants “if practical [to] install impermeable barriers (e.g., plexiglass) from street and/or sidewalk traffic.”

Still, the city chimed in on a variety of topics: Tables will have to be six-feet apart, with parties no larger than six people per table. If tables can’t be moved, the restaurant should install a barrier (like plexiglass) to separate. Customers have to wear facial coverings and can remove them once seated and while eating. Waiting rooms can’t have more than 10 people and restaurants will have to mark off where people can stand and observe social distancing while waiting for the restroom. Also, say goodbye to self-serve drink stations.

Those are mandates, and there are also suggestions or best practices. For example, the city is tasking restaurant owners to be accountable for the health of its employees and customers. The city provided a few recommended methods to do so. Restaurants could conduct health screenings (take temperatures) or administer questionnaires. That will reveal health history like if respondents have suffered a temperature of over 100 degrees in the last 24 hours or recently been around someone who has. Restaurants could also post signage for customers and workers telling them to take a non-verbal pledge to not enter if they’re ill or been around someone sick.

The following are some of the guidelines’s highlights, view the list at the city’s website:

• Tables need to be six-feet apart. If they can’t be moved, barriers like plexiglass need to be installed.
• Impermeable barriers need to be installed in places — like counters, service tables, and registers — where observing the six-feet rule isn’t possible.
• Use clear markings to show guests where to stand and use proper social distancing in places customers routinely wait (restrooms, check-in stands, and registers).
• Six is the maximum number of people who can sit a table.
• No more than 10 people can be inside a waiting room or lounge, or other room where they can’t observe the six-foot rule and could remain together for “an extended time period.”
• Workers and guests need to wear coverings over their mouths and faces. Customers can remove the coverings while seated and eating.
• Workers need to know how to properly wear and remove facial coverings.
• Dishwashers needs face coverings, protective glasses, or face shields to protect them their eyes, noses, and mouths from “contaminant splashes.”
• Hand-washing facilities or hand sanitizer should be available for workers and customers.
• Workers need hand-washing training, and proper signage should be posted where needed.
• Workers should have a refresher in health and safety training upon returning to work. Courses include ServSafe Manager, food handler, delivery and takeout, plus reopening training from the National Restaurant Association.
• Workers should be encouraged to self-identify COVID-19 symptoms and stay at home if sick.
• If workers are feeling sick, they shouldn’t be forced to stay at work.
• Owners have the right to bar anyone with symptoms from entering or those without a facial covering.
• Make sure customers, visiting vendors, and visitors where facial coverings.
• Make sure highly touched surfaces get cleaned every half hour.
• Use disposable menus, containers, and condiment pouches when possible.
• Clean menus, containers, tables, and chairs. Use menu boards or digital menus when possible.
• Stop using self-serving drink and food stations.

The article is taken from https://chicago.eater.com/2020/5/26/21271215/chicago-releases-restaurant-reopening-guidelines-covid-19