Café Robey Debuts New Menu and Chef Kevin McAllister | Food Newsfeed
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Café Robey Debuts New Menu and Chef Kevin McAllister

August 28, 2017 Industry News
Industry News

Café Robey, the contemporary eatery serving signature plates with style and flair at the bustling intersection of Milwaukee, North and Damen Avenues, revitalizes its culinary program with the debut of new menus under the direction of recently appointed Executive Chef Kevin McAllister. The new offerings at Café Robey feature approachable, colorful and flavorful plates.

Chef McAllister, a key member of the culinary team from the restaurant’s inception, leads the restaurant’s new direction, helming a modern American menu featuring dishes with bold flavor profiles and creative techniques. With a philosophy of “keeping it simple, yet making a difference” when it comes to cooking, Chef McAllister brings a breadth of experience from Chicago’s celebrated North Pond. The menu changes also come on the heels of new Food & Beverage Director Nicholas Thornycroft’s appointment. Together, the team breathes new life into the space, further solidifying Café Robey’s status within Chicago’s dining scene.

Menu spotlights include house made Pastrami Style Duck, Country Pork and Pistachio Pâté, and Basted Black Bass. Vegetarian options are also a major highlight including a colorful Farro presentation and a Carrot plate showcasing both roasted and puréed forms.

Guests will also revel in a new brunch menu, served daily, with plates perfect for noshing after a night on the town. With a mix of breakfast favorites and more adventurous dishes, new offerings include Duck Hash, Chilaquiles and Brioche French Toast, plus salads and sandwiches certain to keep Café Robey a part of Chicagoans' daytime plans. Both menus feature fresh, locally sourced ingredients sure to satisfy all palates.

In addition to new fare, Café Robey’s beverage program—helmed by the team behind Up & Up and Cabana Club—continues to wow with a selection of craft cocktails, new world wine highlighting unique regions and an assortment of craft beers. Flavor forward cocktails include The Mad King (brandy, crème de caco, cold brew, whipped cream and nutmeg) and the Drunken Sailor (scotch, rum, Italian apertivo, strawberry, lime and bitters).

News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.