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Posts tagged ‘hazelnuts’

Chicago: The Purple Pig

May has been the busiest month of my residency as I am wrapping up my research project.  After many hours of data crunching, presenting my research at Western States Conference in Monterey Bay, and celebrating with a trip to Chicago, I am excited to blog again and share with you my culinary adventure in Chicago.  We flew into Chicago last Friday and hit up The Purple Pig for dinner, located conveniently on the Magnificent Mile.  Recommended by a friend for its lively atmosphere and creative menu, we could not pass up the opportunity.  With a group of seven, we ordered practically everything on the menu.  I will tell you my 4 favorites of the night: Razor Clams with Oregano and Lemon & Olive Oil, Mussels with Pancetta and Crème Fraiche & Marjoram, Pork Blade Steak with ‘Nduja & Honey, and last but not least, Steak and Mushrooms.  The razor clams were grilled to perfection, flavorful, and left me wanting more even though my stomach was ready to explode.  The mussels, on the other had, were the best mussels I have ever tasted in my life.  They were tender, moist, and and delicious.  Who would have thought a restaurant specializing in pork would have such amazing mussels!  The pork blade was Vu’s favorite.  According to him, it was the best piece of grilled pork he has ever had in his life, and I concur.  The thickness was just right.  You can taste a hint of sweetness from the honey mixed in with the char.  The steak was seasoned perfectly and so juicy.  It beats David Burke’s Primehouse famous 55 day aged ribeye and Ruth’s Chris steakhouse in my book.  There were so many other amazing plates that we ordered but those four stood out the most.  The Purple Pig was my favorite restaurant from this trip, beating out L2O and David Burke’s Primehouse with regard to taste and price.  I would go back to this restaurant again and again.

Salt-Roasted Beets with Whipped Goat Cheese & Pistachio Vinaigrette

Charred Cauliflower, Toasted Breadcrumbs, Cornichons & Parsley

Asparagus & Hazelnuts with Arugula & Treviso

Octopus with Favette, Celery & Radishes

Purple Pig Platter

Pork Liver Pate

Eggplant Caponata with Goat Cheese

Roasted Bone Marrow with Herbs

Milk Braised Pork Shoulder with Mashed Potatoes

Mussels with Pancetta, Crème Fraiche & Marjoram

Razor Clams with Oregano, Lemon & Olive Oil

Pork Blade Steak with ‘Nduja & Honey

Steak and Mushrooms

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