The Depot Supper Club

(Originally the C & E I Depot 1919)

“Smart Money” magazine reports the latest food trend in their February 2006 issue.  In increasing numbers, big-time chefs are opening upscale restaurants in the suburbs.  “Cul-de-sac cuisine” is the latest gourmet movement to hit small town America.  If that is true, then Chef Doug Fontana, owner of the Depot Supper Club in Salem, IL is in the right place at the right time.  Being successful in this sleepy little town means being able to please the hearty Mid-Western diners with such classic fair as Yankee Pot Roast or Beef Stroganoff as well as pleasing the more daring or sophisticated palates with Seared Sea Scallops in Saffron Garlic Sauce… or Panko and Almond Crusted Red Snapper with a habanero peach glaze & fresh grilled peaches.  To top off the evening, you can choose from his house made desserts like Chocolate Fudge Pecan Cake or his unique “cocktail” Cheesecakes!  Try the Fuzzy Navel or the F-16, a coffee graham cracker crust with layers of Bailey’s, Amaretto & Kahlua.

Grilled Rib Eye                                   Salmon Wellington

A California transplant, Doug Fontana, comes by his culinary talent naturally. At 15 his dad worked on the Hill in the restaurant business at Ruggeri’s & Salas and he cooked for the officers at Luke Air Force Base in Arizona.  Also, he is the nephew of Ben & Gloria Gambaro, of the family owned St. Louis’ Missouri Baking Company on the Hill.  Fontana began his culinary career at age 17 making onion rings for TGI Friday’s.  Soon he began opening restaurants for them.  His thirst for new adventure took him to Anchorage, Alaska where he refined his cooking skills at the infamous Marx Bros. Café.

After many years working in some of the finest 5 star resorts in Arizona, Doug and his wife, Pam moved to Los Angeles.  The past 6 years were spent managing a number of well-known chain restaurants as well as managing “La Bohéme” an elegant fine dining eatery in West Hollywood.  “La Bohéme” catered to the rich and famous, hosting such events as wrap parties for “Everybody Loves Raymond” and “L.A. Law”.  “Getting to meet my idol, Sean Connery, was probably my biggest thrill”, says Chef Fontana.

Fast forwarding to the present, Fontana explains how he came to be providing haute cuisine in the middle of the cornfields of Southern Illinois.  “On a trip to Salem to visit my wife’s family, we stumbled across this great old train depot.  It was for sale and we decided that this would be an opportunity to open our own place and to be near family, hers and mine in St. Louis.” 

The C & E I Depot circa 1907

Upon purchasing the old depot, Fontana and his wife were warned by previous managers of the Depot Supper Club of a resident ghost.  And sure enough, during renovation there were several instances that proved to be a bit odd and “otherworldly”.  Doug’s wife, Pam says, “I just began talking to the “ghost” everyday I came in to work and after awhile the weird stuff just quit happening”. 

After doing some major renovation…leaky basement, outdated wiring and plumbing, and installing a new walk-in refrigeration unit, Fontana opened his doors the end of March.

   Before                                                          After

The reviews of the food, décor, and service have been raves.  “Many people say to me that they can’t believe that they are in Salem”.  “We like to say that we provide big city food without the commute”. 

Doug and Pam invite all “foodies” to come out and try their cuisine.  “You can enjoy the fine dining experience in our historic remodeled dining room or enjoy yourself in our casual lounge area, watch train videos, and listen to the rumble of the trains that still go by the Depot Supper Club.”  Fontana is in rural Southern Illinois ready to make anyone’s gastronomic dreams come true.  For reservations call (618) 548-8485.