chezbrad wrote:Second visit, and I finally figured it out: this is stoopid cuisine. You know, like, if a bunch of frat boys, in the drunken splendor of an epiphany, decided to open up a haute-peasant restaurant? Yes, just dump butter and olive oil on a bunch of fried shit and you're golden, right?
chezbrad wrote:Second visit, and I finally figured it out: this is stoopid cuisine. You know, like, if a bunch of frat boys, in the drunken splendor of an epiphany, decided to open up a haute-peasant restaurant? Yes, just dump butter and olive oil on a bunch of fried shit and you're golden, right? Seriously: we had prosciutto balls that seemed dreamed up from sick fantasy dreamed up in your grocer's freezer section (Totino's, perhaps?); lardo crostini that had been buttered and olive oil-ed BEFORE putting the fat on; squash chunks that were coated in brown butter AND olive oil (not a pool at the bottom but a veritable lake~!) AND cheese; and a fried pig's ear dish that was like carbonara--if you removed the pasta part and just had bacon and a runny egg (and some shreds of fried kale, I guess).
Next time I'm kicked out of Excalibur, I'm so there.
redhdbest wrote:I am dying to try this place based on all the wonderful reviews I've heard and read. I have a question though... I understand the premise is wine but I am more of a beer or cocktail person. Do they have those available for the not super wine drinkers? I'll drink wine if that's all there is but I would much prefer a Goose Island Matilda, Dogfish Head (anything) or a scotch
GreenFish wrote:We started with the Prosciutto Bread Balls. I wasn't necessarily expecting to like this, as I'm not generally a fan of smoked pig products,..
GreenFish wrote:You're right, though I should have specified I am sometimes picky about ham as well, though I have no problems with pork. It's the smoke flavor that turns me off the most, though. I will keep that in mind when I am considering prosciutto as an ingredient.
Dave148 wrote:Nice article about the Bannos family in today's Tribune - http://www.chicagotribune.com/features/ ... 1220.story
Jefe wrote:I need a little advice. I've got a bday dinner coming up on Saturday that I am trying to plan. There's 12 of us and we are looking to eat at peak time- 8ish. Its between Purple Pig and Old Town Social. Which place would better accommodate this group? I see on their website that PP doesn't accept reservations, while OTS has an event and party submission process. I would also veer toward the cheaper option. Thoughts? Thanks!
Khaopaat wrote:Jefe wrote:I need a little advice. I've got a bday dinner coming up on Saturday that I am trying to plan. There's 12 of us and we are looking to eat at peak time- 8ish. Its between Purple Pig and Old Town Social. Which place would better accommodate this group? I see on their website that PP doesn't accept reservations, while OTS has an event and party submission process. I would also veer toward the cheaper option. Thoughts? Thanks!
For a party of 12 at Purple Pig on Saturday at 8pm, I'd imagine you'd have to either get there at 6ish and put your name down, split up, or have a backup option. It gets jam-packed, and waits for parties of 2 are in the 1-hour-range around 8pm on Saturdays.
Kennyz wrote:On a Saturday night at peak time, the only places I would dream of going with 12 people are hole-in-the-walls that are never crowded. The Purple Pig is probably the worst place in Chicago for such a thing.
Jefe wrote:Kennyz wrote:On a Saturday night at peak time, the only places I would dream of going with 12 people are hole-in-the-walls that are never crowded. The Purple Pig is probably the worst place in Chicago for such a thing.
CND Gyros it is!
Jefe wrote:Kennyz wrote:On a Saturday night at peak time, the only places I would dream of going with 12 people are hole-in-the-walls that are never crowded. The Purple Pig is probably the worst place in Chicago for such a thing.
CND Gyros it is!
Yes, and one that I hope ends up really meaning something over the long haul.eatchicago wrote:The most interesting thing to me about The Purple Pig is its location and what it represents. A restaurant of this style setting up smack-dab in the middle of the Mag Mile is making a pretty strong statement.
jesteinf wrote:As much as I love The Purple Pig, I'm not a fan of the service at the bar. I've stopped in for a few solo dinners at the bar and the service has either been incredibly slow (like I'm not even there) or just plain sloppy (no plate, napkin or silverware until I asked...bread not served until after I had received my first plate of food). I really wish they'd work on this.