Palos Heights Chef Sets Sights on 'Sweet' Tinley Location

After several months of extended application deadlines and back-and-forth discussions with potential restauranteurs, Tinley Park officials may be zeroing in on their choice for a vendor at the .

Nicole Betourney, owner and executive chef for -based business, Isn't That Sweet, presented her plan for the space Tuesday night during a joint meeting of the 's Budget, Audit and Administration, and the Finance and Economic Development committees.

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The station's building is fully functional but has lacked a vendor since the end of its first construction phase in March. The 5,600-square-foot structure replaced a tiny 1,400-square-foot shelter that was built in 1978. An official grand opening for the site, including a unveiling of a sunken garden, pedestrian underpass and , is scheduled for November.

Betourney said everything about the location is ideal for her "destination station" vision.

"I've always wanted a place that had a city feel to it," she said Tuesday. "This is perfect. It's in a small town, and feels urban but not pretentious."

Betourney's brainchild is "bringing Paris to the suburbs," she said. The classically trained chef specializes in French pastries and opened her business in 2007, she said.

She envisions a special tax-included menu that will cater to on-the-move commuters. That menu includes iced coffee, hot coffee, bottled water or juice and a monthly lunch special. Iced coffee is priced at $3.50, fresh-brewed coffee, $2, and bottled water and juice, $3, according to a business proposal Betourney submitted. Bottled teas for $5 a piece are also on the docket.

Betourney said she's arranged a tentative agreement with a Frankfort-based caterer who will provide cold sandwiches, salads and other meal items that can be served hot, if necessary.

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