Heaven On Seven - A Chicago Creole Gem
For decades, a special spot in Chicago brought the vibrant spirit and flavors of New Orleans right to the heart of the city. This place, known as Heaven on Seven, offered a taste of authentic Cajun and Creole cooking that captured the hearts of many diners. It was, in a way, a culinary escape, a little slice of Louisiana tucked away high above the busy streets. People came from all over, you know, looking for a meal that felt like a warm hug, full of spice and soul.
This eatery, a family endeavor spanning generations, really carved out a unique space for itself. It became a go-to for those craving dishes that truly tasted like they were made with care, the kind of food that makes you feel good from the inside out. You could always count on a lively atmosphere and, actually, some truly memorable plates of food that stuck with you long after your visit. It was more than just a restaurant; it was a gathering spot, a place where good times and great food came together pretty much every day.
Sadly, all good things do come to an end, and Heaven on Seven eventually closed its doors. The news certainly left a lot of folks feeling a bit sad, given how much this spot meant to so many. Yet, its story, the delicious food it served, and the person behind it all, Jimmy Bannos, still live on in the memories of those who got to experience it. It's a tale of passion, flavor, and a place that, in some respects, truly felt like a little bit of heaven.
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Table of Contents
- Who is Jimmy Bannos, the Heart of Heaven on Seven?
- What Made Heaven on Seven a Chicago Favorite?
- Why Did Heaven on Seven Close Its Doors?
- What Does the Future Hold for Heaven on Seven's Spirit?
Who is Jimmy Bannos, the Heart of Heaven on Seven?
The story of Heaven on Seven, you know, really starts with Jimmy Bannos himself. He was, to be honest, practically born into the restaurant business, a third-generation restaurateur. Growing up, the sights and sounds of a busy kitchen were just a part of his everyday life. He learned the ropes from his family, soaking up all the knowledge about how to run a place where people could come together and enjoy good food. It's almost like he was destined to be in this line of work, given his upbringing. He came out of his schooling and pretty much went straight into creating his own spot, building on that family tradition.
Jimmy Bannos wasn't just an owner; he was the chef, the creative force, and the personality behind the whole operation. He had a clear idea of what he wanted to offer: Cajun and Creole cooking that felt authentic but also approachable for everyone. He wasn't trying to be overly fancy; he just wanted to make food that tasted great and made people happy. This focus on delicious, down-to-earth food is what, in a way, made Heaven on Seven so special. He was, honestly, very proud of how long the restaurant managed to keep going, a good 38 years, which is quite a feat in the food world.
Jimmy Bannos - Personal Details
| Name | Jimmy Bannos |
| Role | Chef/Owner |
| Background | Third-generation restaurateur, raised in the restaurant business |
| Culinary Specialty | Cajun/Creole cuisine, great tasting approachable food |
| Proudest Achievement | Longevity of Heaven on Seven (38 years) |
What Made Heaven on Seven a Chicago Favorite?
So, what was it about Heaven on Seven that made people flock to it, making it such a beloved spot in Chicago? Well, it wasn't just one thing, but a combination of elements that really clicked with folks. For one, the food was simply outstanding, offering flavors that were hard to find elsewhere in the city. Then there was the atmosphere, which was truly unique and memorable. It had a certain charm, you know, that made every visit feel like a little celebration. People often talked about how it felt like stepping into a different place entirely, far from the usual Chicago scene.
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The restaurant also got some pretty good attention from television, which certainly helped spread the word. Shows like Food Network's "Heat Seekers" featured Chef Jimmy Bannos and his Cajun-style cooking. The hosts, Roger Mooking and Aaron Sanchez, came to check out some of the place's special offerings, like the "Hot as a Mutha Pasta." This kind of exposure, in some respects, put Heaven on Seven on the map for even more people, drawing in those who were looking for a truly spicy and flavorful experience. It showed that the food was not just good, but, actually, exciting and bold.
The Flavors That Define Heaven on Seven
When you thought about Heaven on Seven, your mind pretty much immediately went to the incredible food. The menu was a parade of Cajun and Creole classics, each dish prepared with a lot of heart and, apparently, a good amount of spice. Folks gave really good feedback about the jambalaya, which was always a big hit, and the gumbo, known for its deep, comforting flavors. The étouffée was another standout, rich and satisfying, while the fried catfish offered a crispy, flavorful bite. And, of course, the shrimp and grits were a favorite, creamy and perfectly seasoned, a true taste of the South.
Beyond these main dishes, Heaven on Seven also had a reputation for its extensive selection of po'boys. You could find more than 20 different kinds, which is quite a lot, offering something for just about everyone. Whether you wanted something traditional or a bit different, there was a po'boy waiting for you. The restaurant, in fact, had a full menu that went beyond these well-known items, providing plenty of choices for hungry visitors. It was a place where you could really explore the breadth of Creole cooking, and, you know, find something new to love every time.
Finding Heaven on Seven - A Unique Spot
The name "Heaven on Seven" itself was a bit of a clever hint about its unusual spot. The "seven" wasn't just a catchy part of the name; it told you exactly where to find it: on the seventh floor of an office building. This wasn't your typical street-level restaurant, and that, in a way, made it even more special. You had to know where you were going, or at least be looking for it, to discover this hidden culinary treasure. The address, 111 N Wabash Ave #7, was pretty straightforward once you knew the secret. It added to the charm, making it feel like a discovery for many first-time visitors.
Once you stepped inside Heaven on Seven, the location quirk faded away, replaced by an explosion of sights and sounds. The walls were covered in decorations that brought the spirit of Mardi Gras and the "Big Easy" right into the room. It was a loud, lively spot, especially during breakfast and lunch, filled with chatter and laughter. The atmosphere was definitely part of the appeal, making it a place where you could relax and let loose a little. And, as a matter of fact, bottles of hot sauce took up a lot of space, a clear sign of the fiery flavors that awaited you.
Heaven on Seven - More Than Just Food
Heaven on Seven was, really, more than just a place to eat; it was an experience. The moment you walked in, you were surrounded by a feeling that was truly different from other Chicago spots. It felt like a little piece of New Orleans had been transported right there, giving you a taste of that vibrant culture without having to travel far. For many, it was the closest they could get to the authentic Creole food and atmosphere of Louisiana right in their own city. This made it a very popular destination for those who loved that kind of cooking, or just wanted to try something new and exciting.
The restaurant had a way of making people feel welcome, like they were part of something special. It wasn't just about the food on the plate; it was about the whole setting, the energy, and the friendly faces you'd see there. You know, it was a place where you could bring friends, family, or even go by yourself and still feel right at home. This focus on creating a good feeling, a comfortable and fun environment, was certainly a big part of why Heaven on Seven held such a dear place in the hearts of its regular patrons. It was, essentially, a community hub for lovers of good food and good times.
Why Did Heaven on Seven Close Its Doors?
The news of Heaven on Seven closing its doors was, honestly, a shock to many who had come to love the place. After so many years of serving up delicious Cajun and Creole dishes, the time came for it to stop operating. The permanent closure happened on Saturday, March 26, 2022, at 4:07 am UTC. It was a sad day for many Chicagoans who had made the restaurant a regular part of their dining routine. This kind of news always hits hard when a beloved spot, you know, decides to call it quits.
The owner, Jimmy Bannos, made the decision to sell the space where Heaven on Seven had been located. Not only that, but he also sold the recipes that had made the food so famous. This means that while the physical restaurant is gone, the possibility exists that those beloved flavors might, in some way, live on elsewhere. It’s a bittersweet ending, knowing that the original spot is no more, but also holding out a little hope that the unique taste of Heaven on Seven could, perhaps, reappear in some form down the line. It's a pretty common thing for owners to do when they decide to step away from the business.
The Lasting Taste of Heaven on Seven
Even though Heaven on Seven is no longer open, the memory of its flavors and its lively atmosphere definitely stays with those who visited. People still talk about the fantastic jambalaya, the rich gumbo, and those perfectly fried catfish. The hot sauce bottles that lined the walls, and the Mardi Gras decorations, they all contributed to a feeling that was truly one of a kind. It was a place that offered a genuine taste of New Orleans, something that was, in some respects, hard to find anywhere else in Chicago. The experience of dining there was, for many, a really cherished memory.
The impact of Heaven on Seven went beyond just the food. It created a space where people could gather, share meals, and make memories. For many, it was a go-to spot for a comforting meal or a celebration. The fact that it was a family business, run by Jimmy Bannos who had been in the restaurant world since he was a child, added another layer of warmth to its story. It was, in a way, a personal endeavor that blossomed into a beloved institution, leaving behind a lasting impression on the city's food scene. Its closure, you know, marked the end of an era for many.
What Does the Future Hold for Heaven on Seven's Spirit?
With the physical location of Heaven on Seven gone and the recipes sold, it makes you wonder what comes next for the spirit of this special place. Will those unique flavors, the ones that earned so much praise, find a new home? Could another chef or restaurant pick up where Jimmy Bannos left off, bringing that beloved Creole cooking back to Chicago in a new way? It’s a question that many who miss the restaurant probably ask themselves. The idea that the essence of Heaven on Seven could live on, even if it’s not in the same spot, is, honestly, a comforting thought for its fans.
The legacy of Heaven on Seven is clear: it was a place that brought authentic, approachable Cajun and Creole food to Chicago for a very long time. Jimmy Bannos, with his deep roots in the restaurant business, built something truly special that lasted for nearly four decades. The restaurant’s reputation for dishes like "Hot as a Mutha Pasta" and its wide selection of po'boys shows that it was a spot dedicated to flavor and variety. So, even if you can’t visit the original Heaven on Seven anymore, the stories, the memories, and the hope for its culinary spirit to reappear, you know, continue to linger.
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