{"id":15015,"date":"2024-11-23T01:02:18","date_gmt":"2024-11-23T01:02:18","guid":{"rendered":"https:\/\/onhee.com\/?p=15015"},"modified":"2025-02-13T15:30:05","modified_gmt":"2025-02-13T15:30:05","slug":"hashtag-95-brings-unique-dining-previously-missing-to-95th-street","status":"publish","type":"post","link":"https:\/\/onhee.com\/?p=15015","title":{"rendered":"#Hashtag 95 Brings 'Unique Dining' Previously Missing To 95th Street"},"content":{"rendered":"

Click:\u88dd\u4fee<\/a><\/p>\n

OAK LAWN, il \u2014 Already a successful Oak Lawn restaurateur with his downtown-style steakhouse Rockefeller\u2019s Nick Perakis had the logo, brand and menu in mind for his dream restaurant \u2013 #Hashtag 95.<\/p>\n

Nick and his wife, Jacki, started searching for a second recession-proof location. Wanting to leave Oak Lawn, they looked around in Hinsdale but there were not enough seats. Then the old Jason\u2019s Deli space became available at 6260 W. 95th St.<\/p>\n

\u201cThe patio is massive,\u201d Perakis said. \u201cWe were trying to get out of Oak Lawn, but the minute she walked in I knew she was going to fall for it.\u201d<\/p>\n

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Perakis grew up in Oak Lawn near 111th Street and Kenneth. His father, who immigrated from Greece when he was 17, worked for a commercial bakery that sold bread to hotels and country clubs. His father quit to start his own successful produce company with 17 trucks on the street, but after working 20-hour days and realizing he was missing out on his children\u2019s milestones, he gave it up. <\/p>\n

\u201cI\u2019m the youngest of five children,\u201d Perakis said. \u201cMy father took a 9 to 5 job. He was at every soccer game and every event, but to his dying day he had regrets.\u201d<\/p>\n

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Perakis graduated from Marist High School with the dream of someday owning his own restaurant. <\/p>\n

\u201cI\u2019ve been in the restaurant industry since I was 14. I\u2019ve done everything under the roof in a restaurant,\u201d he said. \u201cI had gotten to the finish line 16 or 17 times with investors but it kept falling apart. I didn\u2019t care, it was my dream.\u201d<\/p>\n

Working at the old Louie\u2019s Chophouse tucked into the corner of the Jewel-anchored shopping center at 103rd Street and Cicero Avenue, Perakis sunk his 401k into buying the restaurant from the former owner when he decided to relocate (he made it back in four months). Reopening in 2022 as Rockefellers, he took some bashing at first from former Louie\u2019s customers. <\/p>\n

\u201cI worked for Louie\u2019s, I know how they did food,\u201d Petrakis said. \u201cHere I am, the nicest guy in the world. I\u2019ve got the same employees since day one. If customers come in even once, they\u2019ve come back a hundred times.\u201d<\/p>\n

Whipping Rockefellers into a fine dining steakhouse using the same purveyors as Gibson\u2019s and Smith and Wollensky, Petrakis revitalized the menu. Then in May, Rockefeller\u2019s had a surprise visitor. <\/p>\n

Perakis had just returned from delivering lamb chops to his daughter. Four men were sitting at the bar.<\/p>\n

\u201cMy inherent instinct was to grab the bottle off the table,\u201d Perakis said. \u201cOne of the guys was wearing a hat and sunglasses. I thought he was kind of weird.\u201d<\/p>\n

He brought the group their appetizers, soup, salads and entrees. He told them to enjoy themselves. <\/p>\n

\u201cOf course it was bothering me. I kept staring, he looks familiar,\u201d Perakis recalled. \u201cI did a full facial.\u201d<\/p>\n

Two or three minutes later, Perakis noticed that the mystery diner\u2019s plate was empty. After realizing it was the famous chef and food critic. \u2013 Robert Irvine of the Food Network\u2019s \u201cRestaurant Impossible,\u201d Perakis said he went back to his office where he had a near heart attack. <\/p>\n

\u201cHe takes his hat and sunglasses off and told me he had two pieces of advice,\u201d Perakis said. \u201cThe lamb chops and octopus had the best sauce, the appetizers were amazing, the soup out of this world and the steak perfectly cooked, \u2018but your bread and french fries suck. He told me to handcut the fires. \u201d<\/p>\n

Irvine thought the bread was too soft and not suitable for dipping into oil. Perakis started hand cutting the fries, but kept the bread.<\/p>\n

Perakis describes his new venture, Hashtag #95, as an old-school Greek diner that has everything on the menu except the kitchen sink.<\/p>\n

\u201cIt’s similar to the vibe, but that\u2019s not doing it justice,\u201d Perakis said. \u201cIt\u2019s a melting pot of ideas.\u201d<\/p>\n

There is the Latin flare part of the menu, featuring classic street birria tacos and burrito divorciado among others. Hand-crafted sandwiches include such choices as Lobsta Roll, the Randy, Korean fried chicken, Sloppy Joseph and RIP Jason\u2019s Deli. The menu also boasts an array of burgers, soups and salads.<\/p>\n

What\u2019s for Dinner? selections include Send Noos, shrimp and grits, braised lamb shank, and roast carrot and fennel. <\/p>\n

#Hashtag 95 tops off the menu with robust breakfast selections, featuring fig and pig, meat sweats and build your own omelets, bennies and other classics, including an amazing array of potatoes. <\/p>\n

\u201cOf the breakfast appetizers, the signature one is the french toast stick with creme brule,\u201d Petrakis said. \u201cWe sprinkle our logo throughout the food.\u201d<\/p>\n

Over two dozen latte and espresso choices are available, topped off by signature cocktails and adult juice boxes. <\/p>\n

Since opening in September, local residents have raved about #Hashtag 95 in online reviews, calling it a \u201ctrue gem in Oak Lawn!\u201d<\/p>\n

\u201cFrom the moment I walked in, I was blown away by the fantastic ambiance. The food tastes homemade in the best possible way. I have to highlight their cream of chicken soup – it’s delicious! Portions are generous, so you definitely get your money’s worth. The drinks are also top-notch, perfectly complementing the meal.\u201d<\/p>\n

\u201cThis is exactly what Oak Lawn has been missing, and I sincerely hope Hashtag95 is here for many successful years to come. Highly recommend!\u201d<\/p>\n

One of the few complaints was from a patron who didn\u2019t like the double-entendre menu category names like \u201cLet\u2019s Get Toast\u2019d\u201d and \u201cFriends With Benedicts.\u201d<\/p>\n

Petrakis still makes time to spend with his three children, Poppy, 13, and Johnny Cash, 9, both of whom were born on Thanksgiving, and 5-year-old Nicholas Jacks or Jucebox, who was born on Christmas. Each has a menu item named for them.<\/p>\n

\u201cI still coach my kids\u2019 soccer,\u201d Perakis said. \u201cThat\u2019s one thing my dad instilled in me.\u201d<\/p>\n

#Hashtag 95, 6260 W. 95th St., Oak Lawn, is open 7 a.m. to 10 p.m. daily. Follow #Hashtag 95 on Facebook and Instagram. <\/em><\/p>\n

<\/em><\/p>\n

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Click:\u88dd\u4fee OAK LAWN, il \u2014 Already a successful Oak Lawn restaurateur with his downtown-style steakhouse Rockefeller\u2019s Nick Perakis had the logo, brand and menu in mind for his dream restaurant \u2013 #Hashtag 95. Nick and his wife, Jacki, started searching for a second recession-proof location. Wanting to leave Oak Lawn, they looked around in Hinsdale … <\/p>\n

Read more “#Hashtag 95 Brings 'Unique Dining' Previously Missing To 95th Street”<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-15015","post","type-post","status-publish","format-standard","hentry","category-news"],"_links":{"self":[{"href":"https:\/\/onhee.com\/index.php?rest_route=\/wp\/v2\/posts\/15015","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/onhee.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/onhee.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/onhee.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/onhee.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=15015"}],"version-history":[{"count":1,"href":"https:\/\/onhee.com\/index.php?rest_route=\/wp\/v2\/posts\/15015\/revisions"}],"predecessor-version":[{"id":15826,"href":"https:\/\/onhee.com\/index.php?rest_route=\/wp\/v2\/posts\/15015\/revisions\/15826"}],"wp:attachment":[{"href":"https:\/\/onhee.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=15015"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/onhee.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=15015"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/onhee.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=15015"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}