In-house at Tete Charcuterie | Chicago Reader

In-house at Tete Charcuterie 

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Michael Gebert
The interior displays the bones of the meatpacking plant that once occupied the space.
Michael Gebert
The open kitchen shows guests both the line and the sausage-making facility.
Michael Gebert
Charcuterie is displayed behind the bar, where chef Thomas Rice is plating.
Michael Gebert
Cured sausages, mostly from across-the-street neighbor West Loop Salumi, hang in the cooler—though eventually the plan is to make almost everything in-house.
Michael Gebert
House-made patés and terrines are also on display.
Michael Gebert
Charcuterie board with, clockwise from top, a chicken terrine, fromage de tete (head cheese), bread-and-butter pickles, a jar of mustard, coppa, rosette de Lyon and Spanish chorizo-cured sausages, paté en croute, and paté de campagne
Michael Gebert
The patés are made in-house from animals from local farms, primarily Swan Creek and Slagel Family Farm.
Michael Gebert
Pickled beef-cheek salad with white onion, capers, and parsley
Michael Gebert
Pork belly rillons, with smoked bacon XO sauce
Michael Gebert
Longanisa, green-garlic fried rice, Fresno chile marmalade, confited egg
Michael Gebert
Burnt bread tagliatelle with beef heart ragout, black truffle, and pig's blood.
Michael Gebert
Mackerel escabeche with smoked anchovy creme, crispy buckwheat, and black radish
Michael Gebert
The Two-Tree Days (bourbon, Gran Classico, honey shrub) and the Tete a Tete (gin, paté spice, ginger beer, and creme de mure)
Michael Gebert
Tete Charcuterie, 1114 W. Randolph
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Michael Gebert
The interior displays the bones of the meatpacking plant that once occupied the space.