Robert Et Fils, which is pronounced “Robair Ay Feese” and translates to “Robert and son,” is named for Owner and Executive Chef Shaner’s late father, whose job took the family from the Midwest to France. Joining him is Pastry Chef Cati Molnar. Shaner dreamed for years about opening a restaurant that captures the unique experience of a bygone era of dining in France. Robert Et Fils is designed by Siren Betty (Giant, Good Measure, Celeste).
“This is a very personal restaurant for me, and I want guests to feel like they're going into a wormhole when they enter Robert Et Fils. It should feel like a warm and welcoming escape into another time and place. Much of the food will be influenced by my travels with my father in France as well as old French menu archives.”