Michigan Avenue's Cheese, Swine & Wine
The Purple Pig on Michigan Avenue won a James Beard Best New Restaurant award in 2010 and has, fifteen years on, continued to set the city's small-plate Mediterranean standard. The format — cheese, swine, and wine, in the room's own tagline — is built around shareable plates and a deep Old World wine list.
The cooking is Mediterranean small-plates with proper sourcing: charcuterie from the in-house programme, considered cheese boards, slow-cooked pork, fresh seafood, and the kind of vegetable courses that elevate the format above the average tapas room.
What to Order
Pork-fat fries as a starter — the dish that has become an unofficial Chicago classic. Charcuterie boards from the kitchen's in-house programme; Mediterranean small plates rotated seasonally. The wine list rewards a glass-by-glass evening or a single Greek/Italian bottle ordered with care.
The Format
The room is busy in the way successful small-plates rooms are busy. Counter seating handles solo diners and walk-ins; the dining room takes reservations. The bar is large enough to absorb a meeting that runs long.
Best Occasion: Team Dinner
The Purple Pig handles a Chicago team dinner reliably. The shareable format turns the meal into a communal event; the wine list rewards a confident bottle order; the price point is honest. Bringing colleagues to a James Beard winner on Michigan Avenue sends an exact message.