1949 - The news was out. Phillip Georgouses, that Northwestern kid folks remember working over at The Little Club before he went off to WWII, was back — and he was taking the whole place over. The NU favorite would be renamed Charcoal Oven, and Phil (pictured - left) had some big ideas about the menu. By the 1960s, a "real" kitchen would be added to cook up the Charcoal's new regime of dining fare — fresh fish, Greek chicken and lamb chops served on "real" white tablecloths with "real" silver. Today, many of the regulars still order off the menu, sometimes even calling Phil at home the night before to say, "You know, tomorrow night I'm going to feel like having a duck." And if you want something you don't see on the menu, just ask. Phil and Sonja (Carlson, who has been cooking up homemade soups and dressings for 32 years) will make it for you. Think gin joint turned supper club, but Charcoal Oven is 100 percent authentic.

Today the Charcoal Oven enjoys a resurgence under the direction of Phill’s daughter Maria and her husband Rich.