Some of the best things in life arrive fully assembled, such as motorcycles and newborn babies. Get dinner pre-put together with today's Groupon: for $15, you get $30 worth of fully prepared, organic meals and locally sourced cuisine at Wisma, with locations in Libertyville and Lake Bluff.
Born from the forward-thinking dome of head chef John Des Rosiers, Wisma’s philosophy espouses an organic alternative for kitchen-weary diners by prepackaging seasonal cuisine made daily from organic or locally sourced ingredients. On-the-go parents can eschew illicit sandwich snatching for one of Wisma’s four meal packages, each capable of jettisoning dust from long-dormant kitchen tables with home-cooked servings of Wisma’s signature dishes, savory sides, and refreshing desserts ($32–$80). Solo munchers can indulge in duck-liver mousse ($5), or fix fangs into artisanal Red Hen breads ($3–$7) and more than 40 old-world-style cheeses, crackers, and snacks. Double-portion entrees include mouthwatering plates of sustainable, ocean-raised salmon ($14), Pinn Oak lamb stew ($14), and slow-cooked Dietzler beef ($12). A selection of healthy, scratch-made desserts ably round out sated bellies with frosty sorbets ($3–$5) and scrumptious uncooked cookies ($5 for four).
Ardent about its sustainable, organic approach, Wisma’s décor, kitchen, utensils, containers, and take-home android butlers come assembled from 100% reclaimed and recycled materials.
Chef John des Rosiers wants visitors to his restaurant-shop Wisma—which means home in Indonesian—to enjoy eating meals in their own homes as much as they do in a restaurant. Using organic and sustainable ingredients, many sourced from local producers such as Q7 Ranch and Anson Mills, he and his staff assemble and cook each dish before sealing it in a recyclable container for customers. They draw inspiration from the culinary styles of Europe, Asia, and the Americas, and craft every dish from scratch. On a normal day in their kitchen, the chefs may top handmade pizzas with housemade sausage and pesto, cook vegetarian incan quinoa and madras curry, and sear beef barbacoa for fajitas.
Desserts at Wisma are also a focal point, not an afterthought. Tres leches and double-chocolate cakes cleanse the palate after main dishes, as do six sorbet and ice-cream flavors such as lemon-basil sorbet and mint-strawberry ice cream. The staff also stocks small-batch wines and seasonally changing craft beers by the bottle, which customers can taste before they take home to plant and grow more bottles of wine or beer. Though many see it only briefly, the shop is filled with eclectic decor such as exposed brick offset by a yellow bike hung on one wall, cow-print and plaid chairs, and floral lampshades.