Dinner at Floriole is an opportunity to collaborate with other people in the food community from writers and bloggers to farmers and artisan producers. In the past we have worked with Tim Mazurek of Lottie + Doof, Abra Berens of Bare Knuckle Farms, and Amber Romo Wojcinski of Las Manas Tamales. Check in here for details on these and other great Floriole events.
Chicago has a history with meat. Rob and Allie Levitt stand on the shoulders of the once-bustling Southside stockyards to bring Chicago the first sustainable, locally raised whole animal butcher shop. Both were classically trained (Rob in savory, Allie in sweets) at the Culinary Institute of America in Hyde Park. Together this husband and wife team, opened mado, a farm to table restaurant that espoused the tasty benefits of supporting the local economy. At mado, Rob actualized his love of butchery and charcuterie and, together, they decided to eschew dinner service to connect their customers with their farmers more directly. A while later, along with their daughter Avery, a better butcher shop was born. Today you can visit them at 1026 North Milwaukee to buy meats, pates and sausages for dinner or grab one of the daily special sandwiches for lunch. So we’ve got it all, the Butcher and the Baker. Who even needs a candlestick maker?
menu
gunthorp farm rabbit country pate
floriole bread, tender mustard greens, pickles
cassoulet salad
bare knuckle farm pork lardons,
chicory greens, marinated gigante beans,
duck fat brioche croutons
slagel farm goat ragout
hand-cut pappardelle pasta, floriole bread crumbs
cheese course
20 hour ellis farm apple terrine
dessert by sandra holl & allie levitt
Monday, March 19, 2012
7pm
$75 per person not including tax, gratuity or drinks
Unfortunately, we are unable to provide a vegetarian option for this dinner.
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