Café Robey Unveils New Menus

Café Robey, the contemporary eatery at the intersection of Milwaukee, North and Damen Avenues, refreshes its culinary program with the debut of new menus under the direction of recently appointed Executive Chef Kevin McAllister.

Chef McAllister, a member of the culinary team from the restaurant’s inception, leads the restaurant’s new direction, helming a modern American menu.  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 North Pond. The menu changes also come on the heels of new Food & Beverage Director Nicholas Thornycroft’s appointment.   

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

Guests will also see a new brunch menu, served daily.  With a mix of breakfast favorites and more adventurous dishes, new offerings include Duck Hash, Chilaquiles and Brioche French Toast.

In addition to new fare, Café Robey’s beverage program – helmed by the team behind Up & Up and Cabana Club. 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).