The Foxtail

For Todd Davies and Tim Canning, owners of The Foxtail in Downers Grove, opening a restaurant was never just about food — it was about creating joy.

“For us, it’s always been the passion for making people happy,” Davies says. “We love the immediate feedback we get when we put a meal in front of them or when they walk in and see something they love or have a cocktail they really enjoy. It’s about evoking emotion.”

Their journey to restaurant ownership was built on a foundation of hands-on experience and culinary exploration. As a young cook and chef, Davies traveled and worked in restaurants across the country, learning from top chefs whose influence helped shape his approach to food. But starting The Foxtail wasn’t without challenges — the biggest coming just days after opening. “We opened 16 days before the Covid shut down,” Canning says. “Instead of folding under pressure, we leaned into community, partnering with local restaurants, shops, and friends to craft something special during uncertain times.”

The Foxtail’s culinary heartbeat is now led by Chef & Partner, Maya Nahouli, whose global experience and Mediterranean roots shine through in every dish. Born and raised in Lebanon on the Mediterranean coast, Maya grew up eating fresh seafood daily—an influence that continues to shape her cuisine. She has cooked in kitchens across Italy, Turkey, Lebanon, Romania, and Bulgaria, bringing a rich, international perspective to her food. At The Foxtail, she combines her love of bold flavors and fresh ingredients to help guests experience food the way she did growing up—vibrant and soulful.

When it comes to their favorite dish of Maya’s, Canning and Davies don’t hesitate. “The Brick Chicken,” they say. “It’s a semi-boneless, organic chicken, brined and roasted, then served with a lemon garlic sauce, and roasted potatoes with arugula and parmesan. It’s just great flavor with high-quality ingredients.”

Staying relevant in a competitive industry requires more than just a good idea — it demands curiosity and adaptability. “We love to say we’re always learning,” Canning explains. “We are constantly exploring our craft. We love to go out to eat and put our spin on great experiences.”

Seasonal ingredients also play a vital role in menu development. “We love exploring flavor and creating depth to celebrate fresh ingredients.”

While accolades and success are fulfilling, their proudest moments come from watching growth happen within the team. “I love seeing the dishwasher become a cook, the server become a General Manager, the Chef become an owner,” Davies says.