Nafsi brings a chef’s heart and soul food to the historic South Shore Cultural Center in Chicago, but the earnest service needs to rise to the occasion. The dining room staff is unquestionably sincere in the celebratory space. You may see servers not just singing “Happy Birthday” at a table of elders, but moved with emotion. If you’re lucky, you’ll join them in applauding graduates, still wearing caps and sashlike academic stoles. But it’s executive chef Dondee Robinson, last at Bronzeville Winery, who sets the standard of excellence from the kitchen. Tap on our bio link to read more. ----- Photo 1: Executive chef Dondee Robinson at his restaurant, Nafsi (@nafsisouthshore), inside Chicago’s South Shore Cultural Center. Photo 2: The lavender poppy seed waffle with fried deboned chicken leg quarter and hot honey thyme gastrique. Photo 3: The mac and cheese with crawfish. Photo 4: The enclosed patio at Nafsi. Photo 5: The Southern butter cake with butter pecan ice cream. ? Louisa Kung Liu Chu / Chicago Tribune ?️ Terrence Antonio James / Chicago Tribune
June 6, 2025
Nafsi brings a chef’s heart and soul food to the historic South Shore Cultural Center in Chicago, but the earnest service needs to rise to the occasion.
The dining room staff is unquestionably sincere in the celebratory space. You may see servers not just singing “Happy Birthday” at a table of elders, but moved with emotion. If you’re lucky, you’ll join them in applauding graduates, still wearing caps and sashlike academic stoles.
But it’s executive chef Dondee Robinson, last at Bronzeville Winery, who sets the standard of excellence from the kitchen.
Tap on our bio link to read more.
-----
Photo 1: Executive chef Dondee Robinson at his restaurant, Nafsi (@nafsisouthshore), inside Chicago’s South Shore Cultural Center.
Photo 2: The lavender poppy seed waffle with fried deboned chicken leg quarter and hot honey thyme gastrique.
Photo 3: The mac and cheese with crawfish.
Photo 4: The enclosed patio at Nafsi.
Photo 5: The Southern butter cake with butter pecan ice cream.
? Louisa Kung Liu Chu / Chicago Tribune
?️ Terrence Antonio James / Chicago Tribune
The dining room staff is unquestionably sincere in the celebratory space. You may see servers not just singing “Happy Birthday” at a table of elders, but moved with emotion. If you’re lucky, you’ll join them in applauding graduates, still wearing caps and sashlike academic stoles.
But it’s executive chef Dondee Robinson, last at Bronzeville Winery, who sets the standard of excellence from the kitchen.
Tap on our bio link to read more.
-----
Photo 1: Executive chef Dondee Robinson at his restaurant, Nafsi (@nafsisouthshore), inside Chicago’s South Shore Cultural Center.
Photo 2: The lavender poppy seed waffle with fried deboned chicken leg quarter and hot honey thyme gastrique.
Photo 3: The mac and cheese with crawfish.
Photo 4: The enclosed patio at Nafsi.
Photo 5: The Southern butter cake with butter pecan ice cream.
? Louisa Kung Liu Chu / Chicago Tribune
?️ Terrence Antonio James / Chicago Tribune
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