Start Small, Be Adventurous
You’ve heard of nose-to-tail dining, in which nearly every part of an animal is consumed. As a result of its popularity, menus are getting more and more inventive, which can be hard for diners not accustomed to game meat or offal. You don’t have to go whole hog by starting with a big bacon-wrapped elk chop at Frontier. Ease into it with these small plates around town.
- If a big plate of elk is scary, at Frontier you can also sample game meats in small bites like antelope meatballs or alligator ribs, both of which are appetizer-sized and designed for sharing.
- At Mercat a la Planxa, try the Kilgus Farms goat ropa, with goat and goat cheese placed on a slice of grilled baguette, or ease into rabbit with the arroz a la cazuela, which also includes lobster, chicken, chorizo, and artichokes.
- At Filini Bar and Restaurant, grab a seat at the bar and dig into wild boar, which is stewed with vegetables and red wine sauce.
- Try squab, also known as pigeon, at Storefront Company, where the bird is accented with foie gras and dates.
- Pig ears are thinly sliced, breaded, and fried at The Purple Pig, where they’re served with fried kale, pickled cherry peppers, and topped with a fried egg.
Frontier
1072 North Milwaukee Avenue, Chicago
(773) 772-4322
Website
Mercat a la Planxa
638 South Michigan Avenue, Chicago
(312) 765-0524
Website
Filini Bar and Restaurant
221 North Columbus Drive, Chicago
(312) 477-0234
Website
Storefront Company
1941 West North Avenue, Chicago
(773) 661-2609
Website
The Purple Pig
500 North Michigan Avenue, Chicago
(312) 464-1744
Website
