The Purple Pig is a Michigan Avenue wine bar that specializes in eating parts of pigs. And any place that specializes in eating parts of pigs is okay in my book. I’m not a huge fan of the communal dining tables though. What is it with Chicago restaurants and communal dining tables? I guess they’re trying to promote being social, but I mean, c’mon, talking to people? Next thing you know they’re going to expect me to leave my basement and deal with that giant burning ball in the sky. Pfft.
Salt-Roasted Beets with Whipped Goat Cheese & Pistachio Vinaigrette – Bears. Beats. Battlestar Galactica. And by that I mean this was friggin delicious.
Braised Baby Artichokes, Fingerling Potatoes, Asiago & Salami Toscana – Light and refreshing.
Chorizo Stuffed Olives – What do you get when you stuff chorizo into olives? Chorizo stuffed olives! Mystery solved. I’m amazing.
Roasted Bone Marrow with Herbs – If you like bone marrow you’ll probably like this. And if you like huge muscles and rugged manliness you’ll probably like me.
Milk Braised Pork Shoulder with Mashed Potatoes – Tender and yummy. I didn’t even know braising pork in milk was a thing, but apparently I’m a fan of it.
Lemon Panna Cotta (with Pistachio Croccante) – I’m not usually a fan of panna cotta, so the fact that I really liked this should say something. And that thing that is said? That it’s good. Really really good.
The Purple Pig
500 N Michigan Ave
(between Illinois St & Grand Ave)
Chicago, IL 60611
Neighborhood: Near North Side
(312) 464-1744
