The much buzzed about addition to the West Loop’s Randolph street corridor food scene is finally open. TÊTE Charcuterie in Chicago’s West Loop its doors on Saturday evening for invited guests for an intimate opening giving special guests the opportunity to taste sample-size creations from executive chefs Thomas Rice and Kurt Guzowski.
Saturday evening, several invited guests had the opportunity to experience some of the menu items.
The evening began with guests mingling amongst each other as the chefs prepared the final touches to the evening’s samplings. Triangles of Mortadella, Pate de Campagne, rostbrautwurst a german sausage with a side of pickled mustard seed dip, and a melt-in-your-mouth house smoked bacon of France was on the menu. A surprising addition of the night was the chicken liver among the featured highlights of the evening accompanied by handcrafted cocktails, beers and wines.
Many items on the menu are in collaboration with Midwest farmers the chefs have built relationships with in order to provide dining guests the best ingredients available per season.
The menu includes dishes such as Rosette de Lyon and Fromage de TETE. Pork Belly Rillon* with a smoked bacon xo sauce, Mackerel Escabeche with sea lettuces are other items that will be featured.
The food inspirations came directly from Paris, France, where the chefs spent time studying techniques of local neighborhood cuisines.
The restaurant officially opened April 7, 2014 and will provide extended dinner service six days a week, Monday through Saturday.
Located at 1114 W. Randolph Street
312.733.1178
Hours: MON – THURS 5PM – 10PM | FRI – SAT 5PM – 11PM | CLOSED SUNDAY
Reservations: 312.733.1178
*Rillon: A French food consisting of small to medium sized cubes of high quality pork (typically from a pork belly) that have been slowly cooked in a covered pot to become candied
