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 are Pastry Chef Cati Molnar and General Manager Rami Ezzat, who grew up in Paris and coincidentally attended the same high school as Shaner in Paris—they discovered this while working together across the world in Chicago. The small, close-knit team is working to offer thoughtful, elevated service amid the current takeout-focused climate. Robert Et Fils is designed by Siren Betty (Giant, Good Measure, Celeste).
Shaner dreamed for years about opening a restaurant that captures the unique experience of a bygone era of dining in France. While Shaner’s cooking is deeply grounded in nostalgia, he also thrives on the freedom of reinterpreting food using modern techniques and, at times, utilizing non-traditional ingredient pairings.
“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.”