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Caramelized onions, almonds, Parmesan cheese, fresh basil and fresh tomatoes tossed in balsamic vinaigrette piled on toasted garlic bread.
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Fresh salmon with a sesame seed with a sesame seed crunch, topped with an Asian glaze and served with our Yukon gold mashed potatoes and a dinner salad.
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Clouds of light marscapone cream on a coffee & Kahlua soaked sponge cake. Dusted with Callebaut chocolate.
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Rush Street Neighborhood Grill opened June, 24, 1980 as "The Chicago Dough Company." It was the third Chicago Dough Company opened by Chicago natives Mike Feliu and Mike Rose. The first two locations are in Richton Park, Illinois (1976) and Bourbonnais, Illinois (1977). These were operated as traditional "Chicago Style" pizza and beer establishments. In December 1989 the Kingsport location went through a major physcial and menu renovation and evolved into Rush Street Neighborhood Grill.
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What with growing pains, though, it wasn't always that way. The Feliu brothers remember one of the early days when they were starting to flesh out the Chicago Dough menu. A woman ordered pasta with alfredo sauce, and Gerry Feliu went to work in the kitchen.
It turns out she knew a good sauce when tasted one, and a bad one. She had the waitress call out the chef, and Gerry Feliu appeared at the table. He might as well have had his hat in his hand and his head bowed.
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"She said, 'This alfredo is really terrible,'" Gerry Feliu said with a laugh. "But she said, 'If you want me to, I'll come in tomorrow and show you how to cook an alfredo sauce."
And she did offer the instruction, which fixed the flaws in one dish. But it also brought the younger Feliu to a watershed moment.
"That's when I realized I better go to culinary school," Gerry Feliu said.
And he flourished, landing jobs at the Waldorf-Astoria in New York and the Ranch at the Keystone in Colorado. But he encountered one problem in particular with the Ranch - no time for skiing - and another problem that extended to both.
"Sometimes you felt like you were catering to an elite crowd," Gerry Feliu said. "At the Ranch especially you were talking about $75 per plate. None of my friends could afford to eat there. We deal with people here who are coming in three, four times a week. We have friends who have been coming here for 25 years.
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History 
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