La Parra Restaurant & Bar: a business for the family

This restaurant serves locations in Chicago, Cicero, and Oak Park, and specializes primarily in homemade pasta, tapas, and cocktails.

“Our advice to any entrepreneur is to dare to take the risk on something they are passionate about.”

– Salvador Plascencia

By Migdalis Pérez

With a Mediterranean-style menu, a full bar, and dine-in or takeout options, La Parra Restaurant & Bar, located in Berwyn, Illinois, is a business with deep family roots, according to its owner, Salvador Plascencia, a seasoned entrepreneur in the demanding culinary industry.

Conceived as a top-tier gastronomic establishment, this restaurant serves Chicago, Cicero, and Oak Park, specializing primarily in homemade pasta, tapas, and cocktails. Negocios Now wanted to learn the story behind this establishment and why it’s so acclaimed by the public. Here are the answers.

NN: What led you to open this restaurant, and what is the origin of its name?

SP: La Parra is a business created by and for the family. And the name refers to the vein where grapes for wine grow. That’s how this restaurant has flourished, through hard work and the unity of the family.

NN: What sets La Parra apart from other restaurants?

SP: La Parra has three very important pillars: first, exquisite dishes created with fusions of dishes from different countries; second, innovative drinks in which we use unique and/or exotic ingredients; and third, high-quality service where every person is treated with the utmost respect and attention.

La Parra’s difference from other restaurants also lies in the team that works here; a team characterized by great discipline, dedication, and passion for their work, which magnifies each pillar and increases the value of the products and services we offer.

NN: Tell us a little about your experience in the industry.

SP: Well, I have more than 15 years of experience in fine dining restaurants and nightclubs, including Rivas, Crescendo Nightclub, Level Nightclub, Bedford Lounge, Gibson’s Steakhouse, and Rústico.

Throughout my career, I’ve also worked as a waiter and bartender, in addition to operating and growing restaurants, taking on management responsibilities, identifying trends or potential growth areas, and managing marketing efforts to boost sales during slow periods.

NN: What advice would you give to those who want to start a business, like yourself, regardless of the sector?

SP: Our advice to any entrepreneur is to dare to take the risk on something they’re passionate about. Creating something you’re truly passionate about will make all the difference in how much effort you put in and how much you give to your company.

Read article in Spanish / Leer artículo en español: https://negociosnow.com/la-parra-restaurant-bar-un-negocio-para-la-familia/