Edgeville Buzz

Restaurateur Marty Fosse Opening New Andersonville Eatery – Summerdale


The Old Marigold Space

There is a new restaurant opening as soon as early October at 5413 N. Clark in Andersonville. The space has been plagued by short-lived eateries in the past including the old Ole Ole, Marigold and Bull Horns Taco Bar. The owners of Marigold, Jim Dragatsis and Sandeep Malhotra, still lease the space and were looking for a concept that would take-off. So they brought in the big guns by asking local restaurateur Marty Fosse to make it work. Marty explained, “Jim and Sandeep are coming from a restaurant perspective and we speak the same language. We want (this restaurant) to be an everyday place, and that concept fits perfectly here.”

Mr. Fosse who currently owns popular Andersonville restaurants Anteprima, Acre, and  Ombra decided this project had much potential. He envisioned a concept that would showcase the neighborhood so he turned to his friend Thom Greene of Greene and Proppe Design. Thom, affectionately know as the “godfather” of Andersonville jumped at the idea because of its Andersonville-centric focus.

FullSizeRenderThe name of the eatery “Summerdale”,  is taken from the Edgewater area West of Ashland and North of Balmoral. It was also the name of the old Metro line train station from years past. Thom designed the interior to have a hyper-local feel which includes historical Edgewater photos and postcards blown up as wall sized art and other community memorabilia.  The color scheme is cool and inviting to encourage patrons to make this restaurant one of their future hang-outs. Thom said, “when you walk in there, you know you are in a totally different space with a unique neighborhood feel to it. We wanted to keep it simple and local, a kind of ‘ma and pa’ place.”

As for the menu, think Americana. But don’t expect too many options. It will focus on the quality of a limited number of food items as opposed to the quantity. The menu will reflect this simple vibe with comfort food favorites including crispy buffalo wings, house-made pickles, hand-breaded fish & chips and slow-simmered baked beans. Meats will be butchered in house and include a double napkin burger and a charred thick slab of beef bologna with southern chow-chow. Marty explained, “The menu will be uncomplicated basic comfort food that everyone can understand.”


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