On a recent trip to Chicago, I had the pleasure of spending time with some very hip locals who filled me in on the latest food trend to sweep their fair city. Put simply…pork. I know what you’re thinking, that’s an ingredient, not a trend. Well, devotees of The Purple Pig might beg to differ. Billing itself as Chicago’s home of “Cheese, Swine and Wine,” The Purple Pig elevates “the other white meat” to an art form. Most of us have probably had bacon astride our eggs or a ham sandwich on occasion, but how about pork fried almonds followed by pigs’ tails braised in balsamic?
The Purple Pig certainly doesn’t shy away from cooking with offal (those parts of an animal that are edible, but not muscle i.e. the entrails, organs and extremities) and indeed I was informed by my new windy city friends that the current pork craze is all about the whole pig. Peruse the menu and in addition to the afore mentioned pigs’ tails, you’ll find pig ears, pork liver pate and morcilla, a type of sausage made with pork blood.
If that’s not your cup of tea, you’ll also find some tamer options such as milk braised pork shoulder and pork blade steak, along with some equally tempting non-pork options. Add in an incredible wine and cheese selection and inventive antipasti options and suddenly even the pickiest diners can find something on the menu to please. For something else that pleases try The Purple Pig’s Sicilian Iris dish, a fried brioche concoction stuffed with ricotta and chocolate chips, which was recently named one of the city’s best desserts by Chicago Magazine.
The Purple Pig. 500 North Michigan Avenue. Chicago, IL. 312-464-1744
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