Real Kitchen

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This small, Ravenswood cafe offers morning pastries, sandwiches and pre-packaged meals. The eatery's impressive kitchen crew includes executive chef Nick Schmuck, formerly of Charlie Trotter's, sous chef Shannon Dudas from North Pond and pastry chef Andrea C. Correa, who's also worked at Charlie Trotter's and eateries in Copenhagen and Barcelona. The trio has created a frequently changing menu of from-scratch food with French, Italian, Mediterranean and classic American influences. Diners can down a sandwich at one of the imported Italian marble tables or swing by after work for a fully-prepared dinner, complete with sides, sold cold to reheat at home. (Options include lasagna layered with homemade pasta and a take on Italian ribollita soup made with roasted pork shoulder.)