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‘An earthier feel’: Eco-conscious Duke’s Inferno brings locally grown ingredients to town

“I was really excited to open a wood-fired kitchen,” Duke’s Inferno chef and owner Zac Dolezal said. The new restaurant is a natural extension of Duke’s Alehouse in Crystal Lake with a common philosophy of eco-conscious dining. Duke’s Inferno, which opened Nov. 1, emphasizes pizzas on its varied menu. (Independent photo by Ken Farver)
Zac Dolezal, chef and owner at Duke’s Alehouse and Kitchen, said that Woodstock residents have long supported his Crystal Lake eatery. “I’m glad to offer a closer option for them,” […]
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