Munch turned off its music and kitchen lights one last time last Sunday, Feb 2. The beloved vegan spot on Marion Street near North Boulevard was a gathering spot for many dedicated customers over its 13 years. Some would drive from Indiana and Wisconsin to satisfy their cravings for their favorite plant-based dishes.
Munch was opened in 2011 by its late owner Robbin O’Harrow. O’Harrow was a vegetarian herself. She envisioned a space for wholesome, vegan home cooking in Oak Park. Her recipes — crafted from scratch — set Munch apart from other plant-based eateries.
After Robbin O’Harrow died as a result of COVID in 2021, her daughter, Sage O’Harrow, and Robbin’s husband, Ed O’Harrow, took over the restaurant, determined to keep her legacy alive.
However, as time went on keeping Munch afloat became increasingly difficult.
“I didn’t make one penny from the restaurant for my time,” said Ed O’Harrow. “So, when the lease came up for renewal, I knew my daughter had other plans, and I had to get back to my business. I had been neglecting my business for two-and-one-half-years to make sure Munch honored its commitment to the landlord. It was just time to let it stop.”
Ed O’Harrow believes that vegan and vegetarian restaurants are still needed in Oak Park, but, he said, Munch’s success was tied to his wife’s unique approach — handcrafted, from-scratch recipes that couldn’t be replicated by competitors relying on premade ingredients. “That’s why it was so labor-intensive,” he said. “It’s hard to be competitive when everybody else’s prices keep going up, but we had to hold ours down to keep our customer base.”
O’Harrow said, “The plan was to close. The restaurant right now is for rent and the equipment is there for sale if somebody wants to continue onward with some kind of restaurant.” O’Harrow said the business could be sold in conjunction with the equipment and on the condition that new owners would try to keep the staff.
For Francisco Gonzales, who managed Munch for the past three years, the closure is especially bittersweet.
On the Friday before Munch closed, Gonzales was still hoping a buyer would turn up and keep Munch going. “I told my customers to push this guy not too close. But, you know, that’s not my decision and everybody is sad. I’m sad because we’re close here, I love this space for I’ve been working for these guys for many years,” Gonzales said.
“If nobody is willing to get this place, I have to look for another place,” Gonzales said.
Munch had built a base of loyal customers. “We got so many good customers that would come from 40 minutes away, and some came from other states to eat here.” Gonzales said.
Aida, a frequent customer at the restaurant for the past five years, was unhappy seeing it close.
“It’s sad,” she said, “I love their super green quinoa salad — it’s really good.”
David King, a commercial leasing agent who represents the building’s owner, said, “The property will be available for investment on March 1. It’s a great little restaurant space. Has a phenomenal location. And for the most part, it’s a turnkey operation where you can move right in.”
King said the space is being actively marketed, and he has already had three or more showings, with two more being scheduled soon.
Although there is a need for a vegan restaurant in the community, potential investors have many ideas in mind, he said. “One is a Sushi grab-and-go, because it’s a smaller space. And that would work near the train track,” King said. “And I also have a Mediterranean group looking at it. It’s a great starter-size of a restaurant”
King realizes the commitment Oak Parkers have to their favorite spots, he said. “The good thing about Oak Park is, you know, they’re very loyal customers, and if they find something they like, then they patronize it. Then, they get all disappointed because their favorite spot is closing, and that’s called life. Nothing lasts forever.”
Despite its closure, Munch’s legacy as a beloved vegan destination in Oak Park remains. For over a decade, it provided a welcoming space for plant-based diners and a sense of community for its loyal patrons. Until then, its customers will carry fond memories of their favorite dishes and the warmth of its kitchen.