Located on Michigan Avenue, I had some trepidation about the Purple Pig. I figured that it’s location that would lend itself to subpar and overpriced food. However, what I found was a busy, but surprisingly amicable and friendly, restaurant. The restaurant isn’t large, but has a warm, rustic vibe (with communal tables, tiles and bar seating). The restaurant’s vibe seemed more fitted to a backstreet restaurant in Spain, than Michigan Avenue. While busy, the service was attentive and friendly. The restaurant was busy when we arrived, so we were able to grab a spot at the bar overlooking the prep area. If you can grab one of these seats, I would recommend it. It was really enjoyable to get to watch the really skilled and efficient chefs do their work. The food was quite on point. The menu was varied and did feature many pork products. The influences for the dishes seemed to be a combination of italian and spanish influences. The dishes ranged from small appetizer plates to paninis, so you can create a meal for a combination of dishes. We decided on fried kale with fried pigs ear (and some sort of pickles), stuffed squid and a panini (to share between two people). The menu doesn’t shy away from some more challenging ingredients (marrow, pig parts etc), and even postes small glossaries at some of the communal tables. Overall, the food was on point, delicious and intriguing. Between the two of us, we were satisfied with the creativity of the food, but also felt as though the meal had satisfied our hunger. I would also recommend pairing food with an italian beer, of which the restaurant offers several.
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