Embracing change not only in season but in leadership as well, Chicago’s farm-to-table dining destination Homestead on the Roof announced Rob Shaner as the new executive chef. As sous chef working alongside former Executive Chef Chris Davies, who joins the forthcoming concept by The Fifty/50 Restaurant Group, Steadfast, Chef Shaner steps into the role at Homestead on the Roof, leading the culinary team with a refreshing perspective.
Before joining Homestead on the Roof, Chef Shaner immersed himself in kitchens around Chicago, working alongside Chefs John Manion, Chris Pandel, and Chef Ryan Poli. Uniting with The Fifty/50 Restaurant Group at West Town Bakery & Diner and Homestead on the Roof, Chef Shaner curated the concepts’ dynamic menus in tandem with Chef Davies, earning both restaurants recognition in the city’s dining scene.
Ready to make his mark on the industry with his new title, Chef Shaner welcomes diners with a rejuvenated spring menu at Homestead on the Roof, preparing cuisine rich in clean, bright flavors singing to the season. Using top-notch ingredients derived right from the 3,500 square foot on-site garden, highlights of the updated menu include:
Crispy Fried Sweetbreads
(Lemon grass caramel sauce)
Asparagus and Soft Shell Crab
(Grilled asparagus, frisée, pickled ramps, anchovy vinaigrette, bonito)
Mint Pappardelle
(Lamb sugo, English peas, tendrils, pecorino, saba)
Ivory Char
(Country ham, asparagus, spring vegetables, uni sabayon)
Halibut
(English pea pesto, lentils, foraged mushrooms, bordelaise sauce)
