Robert Et Fils in Chicago to Open Dining Room

Since opening their doors in August of 2020, Robert Et Fils has received an outpouring of love and support from Chicago, without opening its dining room doors. The small team of three offered bi-weekly carry-out menus and an a la carte menu on the patio—until now. On December 3rd, diners will have the chance to dine indoors and experience a one-of-a-kind tasting menu experience from Chef Rob Shaner. 

“We’ve waited until the perfect moment to open our doors,” says Chef-Owner Rob Shaner. “We’re excited to offer Chicago a traditional fine-dining experience like you would in France, where the chef is allowed to serve what he thinks you should eat, through a shorter tasting menu with larger portions. Everything that goes on the table has been perfectly curated to tailor the experience and have a natural flow—from the bread to the first cocktail, wine pairing, and final dessert course.” 

The seven to ten-course tasting menu will change on a bi-seasonal basis, designed with a thoughtful sense of connection between each course. From start to finish, guests can expect a beautiful flow of innovative and unique flavors that complement each other. Something as simple as bread has its own meaning and purpose at Robert Et Fils, serving as a cornerstone of the meal as it would in France. 

Pastry Chef Cati Molnar intertwines various types of bread throughout the menu incorporating lighter bread to start followed by heartier and grainer-focused bread as the dishes become richer. Then, toward the end of the meal, Molnar prepares multiple courses that flow from light and vibrant, and progress beautifully into rich and bold. Guests can expect Tarte Tatin in a variety of seasonal variations as well as other innovative French pastries and desserts. 

A large theme for the opening menu is Chef Rob’s favorite season, Scottish Game. Chef Rob's late father, and the restaurant's namesake, was a big game hunter. He is most excited to work with a variety of “game” meats including lievre à la royale, a wild hare from Scotland that was a known favorite of France’s King Louis XIV. This standout dish requires multiple-day preparation including utilizing the entire hare. Chef Rob notes the sauce is key preparation for this dish, which is made using the blood and organs of the hare.

The multiple-course French-inspired tasting menu is priced at $205.00 per person, with an optional beverage pairing (wine, cocktails, or spiritfree) from Beverage Director, David Mor, and General Manager, Rami Ezzat. The beverage program also features a ̀ la carte cocktails and non-alcoholic drinks that boast flavors and elements of Autumn: smoke, spice, nostalgia. Reservations are available on Tock on a rolling basis. To start, Robert Et Fils will offer service on Fridays and Saturdays and will open more evenings within the upcoming months.

A destination neighborhood restaurant, located at 4229 N. Lincoln Ave, Robert Et Fils is intimate in scale and quaint in detail, with interiors by Siren Betty Designs. The restaurant seats up to 20 and is also available for private dining for up to 24 guests.  

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