Restaurants & Bars 2

The Purple Pig

manomin | May 29, 2011 07:12 PM

While I have other places to talk about here is my first from my visit to Chicago.

I was at the NRA show myself on the 21st. Had a great time! Met Captain Sig Hansen from "Deadliest Catch" of FV Northwestern at the Trident Seafood booth.

We went to the Purple Pig twice. For dinner and lunch on the 19th & 20th.

Pork Fried Almonds with rosemary & garlic
Charred Cauliflower, Toasted Breadcrumbs, Cornichons & Parsley
Peas & Bacon with Pecorino and Spearmint
Deviled Eggs with Arugula & Caper Berries (Deep fried eggs!) available only at dinner
Pig's Tails Braised in Balsamic
Cheeses: Truffle Tremor, Amuse Gouda, Cabot Cheddar

Lardo Crostini
Roasted Bone Marro with Herbs
Pig's Ear with Crispy Kale, Pickled Cherry Peppers & Fried Egg
Lingua Agradolce
Cheeses: Frisan Farms Gouda, Capriole O'Banon, Prairie Breeze (I wanted cheeses specifically from the Midwest region)

We also started with Christian Vodka Martini & Death's Door Vodka martini. Each meal we had a terrific wine. It is true they have a great wine list "50 under 40." I wish
I could remember the names. One was a blend of 3 Spanish wines that was amazing with dinner the lunch bottle was a great Rose'. It is true the place is really really crowded! We were lucky to have seats at the end of a the tall tables near the door. Lunch we had a nice booth right in the back that kept the surrounding noise level down. Our servers each time were really wonderful, navigated the menu well for us and had good suggestions on wine. We were told to call ahead during lunchtime and they would hold a place for us which they did. We met Jimmy Bannos Jr. as he was on the line both times. At lunch he came over and chatted with us and apologized for the small (I didn't think so!)
selection for lunch as half of their grill was broken. We enjoyed our talk with him and it was nice he remembered us from the night before. Our dinner server came on the
night shift and we were pleased to see her again briefly.

A suggestion I have for them is to have cheese description menus readily available - we had to ask for one and our waiter took it off the lamp where they are displayed. I was able to better guide my choice. I say this because due to the volume of patrons and the noise level it would be difficult (although they would) to describe each and every cheese as the list is quite long.

I wanted to try the two in-house made cured meats but they were out of the Coppa. We enjoyed the Lingua Agradolce very much, it was like butter in texture and quite delicious. We also had the Sopressata which is something I like a lot.

All in all I highly suggest this restaurant having had 2 great meals and wonderful service.

Purple Pig
500 N Michigan Ave, Chicago, IL 60611

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