Pork & Mindy’s is kicking off the new year with a new menu at its Chicago locations, packed with even more meaty options for BBQ fans as well as new ways for vegetable and dessert lovers to experience the bold flavors of Chef Jeff Mauro’s “Creative BBQ.”
Come January, guests can look forward to Pit Bowls, an all-new, vegetable-centric offering at Pork & Mindy’s in Bucktown, 1623 N. Milwaukee Ave.; Forum 55, 55 E. Monroe St.; and Wells St. Market, 205 W. Wacker Dr.
A Pit Bowl starts with a base of cauliflower rice and shredded romaine, then layers on a colorful medley that includes Carolina Slaw, smoked cauliflower and peppers, broccoli, mushrooms, carrots, pickled red onions and, for crunch, chopped Pig Candy and candied pecans. Guests can choose their favorite smoked meat and sauce as a final flourish, or they can build their own bowl with available ingredients.
Guests also can look forward to seasonal menu specials and an expanded selection of Sangwiches, Tottys and Sides. New Sangwiches to look out for at Forum 55 and Wells St. Market include the Cheezy BBQ Beef, featuring 14-hour smoke-braised beef, crispy pickled red onions and a smokey cheese sauce, and the Carolina Pork, an homage to a classic slaw-topped pulled pork sandwich. Additions to the Totty Bar lineup feature the savory flavors and ingredients of those sandwiches on a bed of crispy tots.
Pork & Mindy’s meats are humanely raised, free of antibiotics and growth hormones and sourced largely from farms in the Chicago and Midwest region.
For the downtown lunch and dinner crowd, Wells St. Market will add a Chopped Candy Cobb Salad, featuring the cult-hit Pig Candy bacon snack, hard-boiled eggs and blue cheese.
As a sweet ending, all three Pork & Mindy’s locations will now offer ‘Nados. The whimsically flavored and named milkshakes—Holy Cannoli (ricotta, crumbled cannoli shells, chocolate chips), Memphis (peanut butter, banana, Pig Candy) and Turtle (candied pecans, salted caramel, chocolate sauce, Pig Candy)—were previously available only in Bucktown.
Mauro, co-host of Food Network’s “The Kitchen,” opened the first Pork & Mindy’s in 2016 in Bucktown with business partner Kevin Corsello as a showcase for their shared passions of food, music and art. There are now six Pork & Mindy’s outposts in Chicago, Minneapolis and Denver, with a seventh planned for Chicago’s Old Irving Park neighborhood. Pork & Mindy’s also runs pop-ups as part of FOODWORKS, a Chicago hospitality company that features a rotating lineup of local restaurants in office buildings and other venues.
Pork & Mindy’s is kicking off the new year with a new menu at its Chicago locations, packed with even more meaty options for BBQ fans as well as new ways for vegetable and dessert lovers to experience the bold flavors of Chef Jeff Mauro’s “Creative BBQ.”
Come January, guests can look forward to Pit Bowls, an all-new, vegetable-centric offering at Pork & Mindy’s in Bucktown, 1623 N. Milwaukee Ave.; Forum 55, 55 E. Monroe St.; and Wells St. Market, 205 W. Wacker Dr.
A Pit Bowl starts with a base of cauliflower rice and shredded romaine, then layers on a colorful medley that includes Carolina Slaw, smoked cauliflower and peppers, broccoli, mushrooms, carrots, pickled red onions and, for crunch, chopped Pig Candy and candied pecans. Guests can choose their favorite smoked meat and sauce as a final flourish, or they can build their own bowl with available ingredients.
Guests also can look forward to seasonal menu specials and an expanded selection of Sangwiches, Tottys and Sides. New Sangwiches to look out for at Forum 55 and Wells St. Market include the Cheezy BBQ Beef, featuring 14-hour smoke-braised beef, crispy pickled red onions and a smokey cheese sauce, and the Carolina Pork, an homage to a classic slaw-topped pulled pork sandwich. Additions to the Totty Bar lineup feature the savory flavors and ingredients of those sandwiches on a bed of crispy tots.
Pork & Mindy’s meats are humanely raised, free of antibiotics and growth hormones and sourced largely from farms in the Chicago and Midwest region.
For the downtown lunch and dinner crowd, Wells St. Market will add a Chopped Candy Cobb Salad, featuring the cult-hit Pig Candy bacon snack, hard-boiled eggs and blue cheese.
As a sweet ending, all three Pork & Mindy’s locations will now offer ‘Nados. The whimsically flavored and named milkshakes—Holy Cannoli (ricotta, crumbled cannoli shells, chocolate chips), Memphis (peanut butter, banana, Pig Candy) and Turtle (candied pecans, salted caramel, chocolate sauce, Pig Candy)—were previously available only in Bucktown.
Mauro, co-host of Food Network’s “The Kitchen,” opened the first Pork & Mindy’s in 2016 in Bucktown with business partner Kevin Corsello as a showcase for their shared passions of food, music and art. There are now six Pork & Mindy’s outposts in Chicago, Minneapolis and Denver, with a seventh planned for Chicago’s Old Irving Park neighborhood. Pork & Mindy’s also runs pop-ups as part of FOODWORKS, a Chicago hospitality company that features a rotating lineup of local restaurants in office buildings and other venues.
Pork & Mindy's
1623 N Milwaukee Ave
Chicago, IL 60647
www.porkandmindys.com
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