Sunday night we stopped in at The Purple Pig in Chicago which is a wine bar collaboration of Chefs Scott Harris of Mia Francesca, Jimmy Bannos Jr. and Jimmy Bannos Sr. of Heaven on Seven.
Our meal began with an spread of Pork Fried Almonds with Rosemary & Garlic and the Purple Pig Platter (which had a taste of Lingua Agrodolce, Gabagool/Coppa, Jamon Serrano, Finocchiona Salami, Majorcan Sobrasada, Prosciutto di Parma and Catalonian Fuet). The spread was presented on a wooden pig platter that sprawled across the center of our table and our cheese selections included the Cabot Clothbound Cheddar, Pecorino Noce, Parmigiano Reggiano, Manchego Podda and Blu di Bufal.
The absolute best part my dining experience was the Pork Liver Paté. I am not a lover of any paté and have always steered clear of it coming anywhere near my plate. However, I am a born-again lover of paté and The Purple Pigs had a perfect texture that wasn't too overbearing and spread wonderfully on toasted bread.
We concluded our meal with Sardines with Lemon Vinaigrette, Winter Squash & Goat Cheese Arancini with Sage Pesto, Prosciutto Bread Balls, Deviled Egg with Arugula & Caper Berries and
Pig’s Ear with Crispy Kale, Marinated Cherry Peppers & Fried Egg. Yes, I even tasted the pigs ear, but I highly doubt that piece of the pig will ever touch my tongue again.
Though I can't recall our wine selections for the evening The Purple Pig had an impressive wine list and we poured through several bottles over the course of the night. A pleasant dining experience overall and excellent service.
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