Four of our favorite spots for house-made pickles and jams | Food & Drink Feature | Chicago Reader

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Four of our favorite spots for house-made pickles and jams

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THE FOOD ISSUE: Ancient Methods, Modern Cuisine

Read about Café des Architectes chef Greg Biggers's in-house charcuterie and cheese-making programs.

Perennial Virant
1840 N. Lincoln
perennialchicago.com

Paul Virant popularized preservation among Chicago chefs (and wrote the cookbook on it, 2012's Preservation Kitchen). The basement kitchen at his Lincoln Park restaurant is lined with shelves of jams and pickled vegetables.

Big Jones
5347 N. Clark
bigjoneschicago.com

Chef and southern food scholar Paul Fehribach puts out dozens and dozens of jars of traditional jams and pickled vegetables, mainly seen on his charcuterie plates. He also could write the book on preservation, too—and is, with a publication date next year.

Elizabeth
4835 N. Western
elizabeth-restaurant.com

Iliana Regan's forages for wild ingredients and preserves them in ways that accentuate their flavors in other dishes, from Queen Anne's lace jelly to dill-pickled chanterelles and fermented crab apples.

Southport Grocery & Cafe
3552 N. Southport
southportgrocery.com

This breakfast-and-lunch cafe actually has a staff member with the title "preservationist"—Melanie Molnar, who trained at Blackberry Farm in Tennessee and makes in-house jams, pickled green tomatoes, mustards, and more.

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