Burr Ridge Resident to Open Third Hinsdale Restaurant Nov. 1

After bringing Italian and Japanese food to downtown Hinsdale in recent years, Burr Ridge resident Peter Burdi is at it again.

Burdi’s exterior site plan for Cine Modern Tacqueria, set to open Nov. 1 in the Hinsdale Theater building at 18 E. 1st St., got the approval of the Plan Commission Wednesday night at Memorial Hall, and  is excited about his latest concept.

“It’ll be Latin-slash-modern tacqueria,” Burdi told commissioners Wednesday. “That’s kind of the trend that’s been happening in terms of Mexican food.”

Similar to Chicago hotspots Big Star and Mercadito, Cine will have a taco-bar feel in addition to a traditional dining room.

“The front part will be a tacqueria,” Burdi said. “The second part, when you walk back, will be a dining room.”

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Burdi also owns and , which opened in 2009 and 2010, respectively, on the south side of 1st Street. He said he was contacted early in 2012 by the owners of the theater property about putting in another new eatery.

“I had Italian, I had sushi, and I thought, ‘I think Mexican could do really well,’” Burdi said.

For the last eight months, he has been planning and executing the design while assembling a management team that, along with Burdi, includes general manager Martin Fitz, executive chef Rosalia Barron, and his wife, Dana.

“I’ve got a great team,” Burdi said.

Barron, who is responsible for designing Cine's menu, has worked in the past for well-known Chicago chef and restaurateur Rick Bayless and also helped put together Nabuki’s hot-food menu when it opened. Barron has a Mexican background and Burdi is excited to have her leading the way.

“She’s freaking great; she’s awesome,” Burdi said.

Construction work is on schedule, the owner said, and is expected to be complete around Oct. 1. At that time, the leadership team will begin assembling its staff and getting ready for a Nov. 1 opening.

For as much planning that has gone into Cine, Burdi says he can’t be 100 percent sure at this point what the new restaurant is going to be all about.

He said that will ultimately be up to the customers. 

“You don’t know what you’re doing until you get in there, and then you kind of feel it out and see what people want,” he said. “I think this’ll be a real fun concept and I’m looking forward to it.”