The Purple Pig opened on Chicago's Magnificent Mile in 2009, built around Mediterranean-inspired small plates drawing on the flavors of Italy, Spain, Greece, and the Levant. The format is shared plates rather than individual entrees, meant to move across the table alongside a deep wine list.
Reviewers point to bone marrow, pig ears, whipped feta, and octopus as regular orders, alongside charcuterie and pate. Simpler sides like potatoes, fries, and salad round out the spread, with heartier options such as turkey leg and pork dishes also in the mix.
Chef Partner Tony Mantuano anchors the kitchen's direction. The restaurant has earned a Michelin Bib Gourmand in 2019, 2021, 2023, and 2024, and its kitchen produced a James Beard Foundation Rising Star Chef of the Year winner in 2014, following a finalist nod the year before.
Reviewers point to bone marrow, pig ears, whipped feta, and octopus as regular orders, alongside charcuterie and pate. Simpler sides like potatoes, fries, and salad round out the spread, with heartier options such as turkey leg and pork dishes also in the mix.
Chef Partner Tony Mantuano anchors the kitchen's direction. The restaurant has earned a Michelin Bib Gourmand in 2019, 2021, 2023, and 2024, and its kitchen produced a James Beard Foundation Rising Star Chef of the Year winner in 2014, following a finalist nod the year before.