The “tail” in Pigtail highlights its bespoke cocktail menu curated by cocktail innovator, Miguel Lancha, reminiscent of the detail and innovation you’ll find at other beloved ThinkFoodGroup restaurants like barmini in D.C. Head Chef Justin DePhillips, a Jaleo veteran who moved up to Chicago from Jaleo Disney Springs, oversees the food menu at Pigtail and upstairs at Jaleo. Dishes include both approachable and adventurous dishes, from La Croqueta de Jamón Ibérico de Bellota (a jamón and béchamel fritter) to Orejas Y Morros Fritos (fried pig ears and snouts with rey silo cheese foam) and a Foie Gras Terrine with Ibérico de Bellota. The “pig” in Pigtail comes from the unique food menu that highlights jamón in every dish, aptly making use of the concept’s name and design elements featured throughout the space. We’re combining two of my favorite things: jamón and cocktails! It’s going to be a fun destination to start or end your night.” “I absolutely love the speakeasy bar scene in Chicago, so when I saw the lower level space at Jaleo I knew we could create something really special. “In every city, we’re inspired to bring unique elements that complement the culture and energy of our surroundings,” said José Andrés. beneath the newest location of Jaleo, Pigtail-a combination of Spanish jamón and the suffix in “cocktail”-celebrates its namesake items in a sultry basement lounge. Pigtail opened on October 15, bringing the first speakeasy concept from José Andrés and ThinkFoodGroup to Chicago’s thriving River North neighborhood. José Opens Pigtail – A Speakeasy Concept In Chicago’s River North
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