Korean bone marrow soup and a hell of a lot of little side dishes.
-Gastrodamus
Bone marrow with Caribbean white truffles (heart of palm?), Florida citrus & capers from The Bazaar. I’m usually a purist when it comes to bone marrow, you give me some toast points, a tiny spork and some kosher salt and I’m a happy camper. This was something altogether different, where your palette is bounced back and forth between the perfectly unctuous bone marrow and the sweet acidic oranges all the while being supplied that ever so necessary salt component by the capers. YOU MUST HAVE THIS!
-Gastrodamus
The Purple Pig and other Chicago Wonders
On my most recent visit to Chicago, one that promised never ending musical entertainment and time spent with the best people I know, I got to pay a visit to one of my favorite restaurants the Purple Pig, and explore the wonder that is Fox & Obel.
Before you I present the photographic evidence of all the glories I experienced.
The Purple Pig Chicago is located in the aptly named Magnificent mile, and as stated on their website is a collaboration between Chef Scott Harris of Mia Francesca, Tony Mantuano of Spiaggia and Jimmy Bannos and Jimmy Bannos Jr. of Heaven on Seven (one of my other faves in this city). A wonderful, magical collab that makes me giddy when I think about it. Obviously most of the dishes on the meny revolve around pork, glorious pork, and they have a great wine selection and housemade charcuterie. Without further ado, I leave you with the food, try not to salivate on your keyboard.
