Accolades

  • Nominee for Rising Star Chef
    James Beard Foundation
  • Best New Restaurants
    Bon Appétit
  • Bib Gourmand
    Michelin Guide
  • 100 Best Things We Ate
    Time Out Chicago
  • Best Things We Ate
    Chicagoist
  • ChefsFeed Winner
    One of the Best Things to Eat in Chicago

My Restaurants

Where I Eat

Behind the Scenes

Chef Jimmy Bannos Jr. reviews  at post.venue.name
"Baguette that we are making, for dinner at @thepigchicago, with our natural yeast starter - that has been fed for almost a year now."
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Chef Jimmy Bannos Jr. reviews  at post.venue.name
"It took us 2 months to perfect this. Introducing the newest dessert on our menu: Lime, chocolate shortbread and banana bombe with Matcha tea sprinkles & Greek yogurt gel. Great depth of flavor - with simple plating. (Want you all to come try it!)"
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Chef Jimmy Bannos Jr. reviews  at post.venue.name
"Welcoming everyone in town for the @nrashow. See you for lunch or dinner at The Purple Pig!"
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Chef Jimmy Bannos Jr. reviews  at post.venue.name
"House cured Portuguese sardines with avocado green goddess, salsa verde & shaved fennel."
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Chef Jimmy Bannos Jr. reviews  at post.venue.name
"• Housemade Goat Cheese ✔️ • Housemade Baguette ✔️ • Thyme Honey ✔️ • Pickled Spring Onion Flowers ✔️ • Walnuts ✔️"
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From My Menu

Chef Tony Priolo reviews Shaved Brussels sprouts salad at The Purple Pig
$$ | Mediterranean
Near North Side
1 Review
"The menu changes daily here, but if it happens to have the shaved Brussels sprouts salad with Pecorino Foglie di Noce (a pressed cheese sheep's milk cheese from Tuscany) and Parmesan, get it. It's like a drug. Once you bite into it you can't stop. The cheese mingles in the thinly-sliced leaves so every bite packs a punch."
Chef Randy Zweiban reviews Baby artichokes at The Purple Pig
$$ | Mediterranean
Near North Side
1 Review
"Two generations—Jimmy Bannos and Jimmy Bannos Jr.—hit a home run with this place. The meat program is renowned, but the vegetable dishes should not be ignored. The menu changes daily. If the artichokes, served with fingerlings, asiago and Toscana salami, are on it, get them. Arrive early and order a glass of wine from the huge list while you wait."
Chef Bill Kim reviews Pork-fried almonds at The Purple Pig
$$ | Mediterranean
Near North Side
1 Review
"Seasoned with rosemary and garlic, these are great—if they aren't sold out. They're so addictive it hurts. The menu changes daily, so call to make sure they're on it."

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