One Off Hospitality’s coastal French-inspired restaurant Café Cancale has announced that it’s getting into the brunch game.
Following a soft-launch on Sunday, August 25th in Wicker Park, the Sunday-only brunch by Chef-Partner Paul Kahan and Chef de Cuisine AJ Walker will focus on savory Breton specialities and traditional sweet crêpes, as well as seasonally focused dishes such as the Galette Complète, a traditional buckwheat crepe filled with ham, Comté cheese, truffled dijon and a sunny side egg, a French omelette with Beemster gouda and a tomato tart made with arugula and tomato vinaigrette. Expect Café Cancale’s full raw bar offering throughout brunch service, as well as an array of pastries from Greg Wade (Publican Quality Bread), including a flaky Almond Croissant.
In addition, Bar Supervisor Scott Kennedy draws inspiration from the Paris cafés of the 1920s and 30s, using French spirits like cognac, pastis and absinthe to create a new line of classically-driven daytime cocktails including an Aveze Spritz made with the French spirit Aveze, created using wild yellow gentian gathered from the regional national park Volcans d’Auvergne, and sparkling wine.
Brunch at Café Cancale will be offered from 10:00 a.m - 2:30 p.m.
One Off Hospitality’s coastal French-inspired restaurant Café Cancale has announced that it’s getting into the brunch game.
Following a soft-launch on Sunday, August 25th in Wicker Park, the Sunday-only brunch by Chef-Partner Paul Kahan and Chef de Cuisine AJ Walker will focus on savory Breton specialities and traditional sweet crêpes, as well as seasonally focused dishes such as the Galette Complète, a traditional buckwheat crepe filled with ham, Comté cheese, truffled dijon and a sunny side egg, a French omelette with Beemster gouda and a tomato tart made with arugula and tomato vinaigrette. Expect Café Cancale’s full raw bar offering throughout brunch service, as well as an array of pastries from Greg Wade (Publican Quality Bread), including a flaky Almond Croissant.
In addition, Bar Supervisor Scott Kennedy draws inspiration from the Paris cafés of the 1920s and 30s, using French spirits like cognac, pastis and absinthe to create a new line of classically-driven daytime cocktails including an Aveze Spritz made with the French spirit Aveze, created using wild yellow gentian gathered from the regional national park Volcans d’Auvergne, and sparkling wine.
Brunch at Café Cancale will be offered from 10:00 a.m - 2:30 p.m.
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