Cafe Yaya is now open in Lincoln Park | Eater Chicago
"Opened Wednesday morning by the team behind Michelin-starred Galit (which Engel and Andres Clavero opened in 2019 and which earned a Michelin star in 2023), this all-day counter-service cafe offers an assortment of sweet and savory pastries during the day, with dinner service in the evening. A news release teases that dinner service will give James Beard Award winner Zach Engel and his team more leeway to explore, a new venue for their creativity that extends beyond Galit’s diverse menu; unlike Galit, dinner will be served a la carte. Engel says he’ll be able to cook from other places in the world, scratching an itch to share experiences from his global travels. By noon, the pastry case was empty, the cute mini croissants and baklava were gone. The ovens would not be baking any more pastries as eager customers were in line at 7:30 a.m. to grab bourekas, baklava, and challah from Galit pastry chef Mary Eder-McClure. Caffeine is provided by Sparrow Coffee Roastery and Rare Tea Cellar, and Scott Stroemer, who leads the wine program at Galit, has put together a wine list that features small producers with plenty of by-the-glass selections; there are also cocktails and non-alcoholic options. A second-floor private event room is available. The neighboring space was gutted to give Siren Betty Design a blank slate; they preserved the exposed brick on the north wall, and the cafe — inspired by sidewalk bistros in Paris and Tel Aviv — features murals, mosaics, and other art produced by Engel’s sister, Ilana. The cafe is mostly available for walk-ins, though customers with parties of five or larger can make reservations; lunch, weekend brunch, and takeout will be phased in over the next few months. Check back in the coming days for more coverage on one of Chicago’s most anticipated openings of 2025. Open 7:30 a.m. to 2 p.m. and 5 p.m. to 9:30 p.m. Monday–Thursday; 7:30 a.m. to 2 p.m. and 5 p.m. to 10 p.m. Friday–Saturday. Reservations for parties of five or larger via Resy." - Ashok Selvam
