BT7B0926.jpg
 

Café Cancale

Grey.png

An urban escape set in the center of Wicker Park’s historic neighborhood, Café Cancale presents an elevated hospitality experience that allows guests to be whisked away to the quiet, serene french coastal town of Cancale, if only just for a meal. The french-ish menu features a dedicated raw bar, fresh seafood, an abundance of french & coastal wines and a spirits program inspired by 1920s cocktail culture set to delight.

 
Grey.png
On my 50th birthday, my wife asked me if I could celebrate anywhere in the world, where would it be? I picked a small, sleepy town on the Western coast of Brittany, France called Cancale, which also happens to be one of the biggest oyster ports in Europe. It was a once in a lifetime experience that forever shaped the way I look at food.
— Paul Kahan
Grey.png

Inspired by a
Life-Changing Trip to the Coast of France

The trip of a lifetime, Kahan’s time in Cancale brought the opportunity to cook alongside a long-time inspiration, Olivier Roellinger, a Michelin starred chef who frequently took inspiration in his cooking from his hometown of Cancale. The great chef had long captivated Kahan’s curiosity for French and coastal seafood and with this experience solidified his desire to bring the inspiration to Chicago in a new One Off concept.

%C2%A9SMBMSM+-+Port+of+Cancale.jpg
Grey.png
BT7B0941.jpg

Frenchish fare

Grey.png

Working alongside One Off Hospitality veTeran and Chef de Cuisine, AJ Walker, Kahan took his inspiration and developed a menu grounded in simple French-inspired fare. Guests will delight in a dedicated raw bar stocked with oysters, lobster and more, complimented with light bites such as duck terrine and a traditional french omelette as precursors to the main course. Taking special care in the french-ish main dishes, Walker and Kahan filled the menu with fresh seafood offerings of trout amandine and dover sole, being mindful to source ingredients from local purveyors - a trademark stamp of Kahan that has often earned him the reputation as the face of midwestern cuisine.