RESTAURANT QUALITY.
YOUR TABLE.

I built Christophe’s because I wanted a place I could actually use every week.

I’ve always cooked, and I’ve always cared about what’s on the table, but between a busy schedule and the limitations of what was actually available in the neighborhood, I kept making compromises I didn’t want to make.

Christophe’s is the answer to that: chef-quality food, ready when you need it, without the noise of a restaurant or the compromise of a grocery store.

TODAY AT CHRISTOPHE’S

A NICER MEAL AT HOME

AN EASY WEEKNIGHT DINNER

DINNER WITH FRIENDS

FAIT MAISON

Everything in our case is made in our kitchen. The selection changes through the week—some dishes are regulars, while others rotate with the season or the pace of the kitchen.

THE MENU

THE COUNTER

Cheese and charcuterie, cut to order. Comté from Marcel Petite, Cravero Parmigiano, l’Amuse Gouda, a Manchego, something blue, something soft and ripe—and cheeses from Blackberry Farm in Tennessee.

Cured meats from Salumeria Biellese—sopressata piccante, capicola, mortadella, rosette de Lyon. Prosciutto from Pio Tosini. Ibérico de bellota, hand-carved. And from our own kitchen: roasted turkey breast, foie gras terrine, chicken liver mousse and pâté de campagne.

Tell us what you’re making. We’ll cut it the way you need it.

THE PANTRY

Olive oil from France and Italy. Balsamico from Acetaia Sereni in Modena. Pasta from Gentile, Martelli and Felicetti. True San Marzano tomatoes. Rice from Piedmont and the Camargue. Beans from Rancho Gordo. Tinned fish from Spain. Salt, pepper, flour and the rest of what you’d reach for.

Then the things worth going out of your way for: mustard and cornichons from Maison Marc, jams from Olbia en Provence, preserves and pickles from Blackberry Farm.

One or two of the best of each — not twenty of everything. Everything on these shelves is something we cook with at home.

THE WINE

About fifty wines, chosen the same way as everything else here: a short list, every bottle on it for a reason.

The backbone is Old World. Burgundy from Chablis down through the Mâconnais, Northern and Southern Rhône, Beaujolais, the Loire, and Italy from Piedmont to Montalcino. Grower Champagne for a Wednesday, and Krug and Dom Pérignon for the night that calls for it.

Then the handful from further afield that earned their spot — Pinot Noir and Chardonnay from Oregon, Cabernet from California.

There's a half-bottle of Sauternes on the shelf because we make a foie gras terrine, and the two belong together.

Ask us what goes with dinner — we cooked it for you, so we know.

HOSPITALITY IN THE EVERYDAY

The kitchen is on view, so you can see what’s being made.
Ask what’s good today, what goes with what, or what to do with it when you get home. We’ll tell you.

PLAN YOUR VISIT

2264 N. CLARK STREET, CHICAGO, IL 60614

Monday: 10am–7pm
Tuesday: Closed
Wednesday: 10am–7pm
Thursday: 10am–7pm
Friday: 10am–7pm
Saturday: 10am–7pm
Sunday: 10am–5pm

Metered parking is available along Clark Street. If you're making a quick stop, you'll also find convenient 15-minute standing zones on Belden, directly in front of the store on Clark, and on Grant Place and Sedgwick.