Best Use of a Pig Tail by Someone Other than a Pig

Critics' Picks

The Purple Pig

500 N. Michigan

At the Purple Pig, Mia Francesca’s Scott Harris and Heaven on Seven’s Jimmy Bannos Sr. and Jr. push the limits of the whole-hog craze by serving up tails braised in balsamic vinegar. This dish gets raised eyebrows from more than a few of the shoppers who bop into in this Mag Mile location, but they’re much tastier than one might expect of a butt-mounted flea swatter: where we imagined something like a turkey neck, thin and bony, with random slivers of fatty meat, we got marvelously thick chunks, not as stringy as ox tails but just as rich, with the sweet-sour vinegar adding big, pork-favoring flavor. It’d be a shame to consign such savory scraps to the sausage grinder.

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