Café Selmarie is an independently owned restaurant and bakery located in Chicago’s Lincoln Square neighborhood. The business opened in its same location in 1983 as a tiny bakery café with just a few tables, a pastry case and espresso machine. It has since grown into one of the city’s primary neighborhood destinations for contemporary American dining as well as for its handmade baked goods. Café Selmarie serves breakfast, lunch, dinner and weekend brunch with menus created by Executive Chef Ricky Sakoda, complimented by a boutique wine and beer list, plus specialty cocktails. Pastries and desserts by Pastry Chef Trisha O’Donoghue. Café Selmarie is open 6 days a week: Tuesday through Thursday 8am – 9pm, Friday and Saturday 8am – 10 pm, and Sunday from 9am – 9pm.
Café Selmaire à la carte 2017 Menu
$35 Prix Fixe/3 courses including dessert
1st course, choice of:
-Alsatian Tart Flatbread
2nd course, choice of:
-Coq au Vin
-Roasted Branzino w/Ratatouille
-Steak & Pommes Dauphinoise w/ haricots verts
3rd course, dessert choice of:
-Raspberry Champagne Entremet
Menu by Executive Chef Ricky Sakoda
Dessert by Pastry Chef Trisha O’Donoghue
Each guest making a reservation or ordering the special menu will receive un petit cadeux from our bakery to take home.
Executive Chef, Café Selmarie
“if you have a good peach…serve a good peach”
“This quote has always been a reminder to me that you have to start with good product in order to get good product. Sometimes simple is just the best way to go. If I had to say I have a certain philosophy about food, I guess that would be it. I also love to utilize local seasonal ingredients anytime I can to support other local businesses. We’re creating and sustaining a community to better ourselves and our environment. I think with this philosophy in mind, we really enhance our customer’s experience here at Café Selmarie.” – Chef Ricky Sakoda
Ricky Sakoda was born in Chicago, but moved to Mundelein, Il when he was eight years old. His love of food developed early as he was exposed to an array of different cuisines. That diverse range sparked a culinary fascination that eventually led to working in some of the Midwest’s top tier kitchens. His first venture into the restaurant industry was the popular seafood venue Bob Chinn’s Crab House in Wheeling, Illinois. At 19 years old he stood in the kitchen of one of the busiest restaurants in the entire country. “From that moment, I was hooked,” he says.
Chef Ricky went on to receive his degree from the University of Illinois in Food Industry and Business in 2006, which parlayed into a culinary degree from Kendall College in 2008. He then refined his culinary skills working for his mentors, award-winning Chefs Sarah Stegner and George Bumbaris, at Prairie Grass Café in Northbrook. His experience in their kitchen led to an eventual Chef de Cuisine position at the James Beard nominated restaurant Merriman’s Kapalua- in Maui, Hawaii. For three years he ran one of the most decorated and celebrated kitchens in all the Hawaiian Islands. Utilizing local farmers, fisherman, and artisan craftsmen was paramount to his success. Ricky brings that creativity and enthusiasm to all of his menus and events as Executive Chef of Café Selmarie.