The Purple Pig Restaurant - Mediterranean restaurant in Chicago - 444 Michigan Ave, USA

THIS PLACE IS AMAZING!!! Was in Chicago for a little and came here based on a friend’s recommendation. The wait (without a reservation) was shorter than expected. The service was OUTSTANDING! We had 2 people with allergies and the server was so knowledgeable about every ingredient in every dish. Her recommendations were perfect. We had the fig dip, bread, gnocchi and a couple other dishes. All 10/10. Will be returning next time I’m in town for sure!

We had the best culinary experience on our 1st visit to The Purple Pig. We sat at the bar and ordered three dishes…the roasted beets with whipped goat cheese & pistachio butter; beef tartare with quail eggs & capers; and the BEST roasted bone marrow with herbs, capers & onions that I’ve ever eaten. Everything was outstanding. We were so surprised when Chef Effy gave us a sample of his Spanish grilled octopus after we chatted on the way he prepares this dish. It was the most tender and flavorful octopus. Then he treated us to a chocolate panna cotta…rich chocolate with pecans, chocolate crumble and raspberry. So decadent and delish. I couldn’t believe the kindness and generosity of this chef. We walked away with satisfied taste buds, full tummies and connections with three really nice men that work at this eatery.

3.5/5 Beautiful restaurant on magnificent mile, quite spacious and has the perfect ambiance for brunch. Food tasted alright but I expected better for the price. We tried the Spanish octopus, halibut, beef short ribs and the ricotta and chocolate chip tart. The octopus and ricotta chocolate chip tart were my personal favourites. We were pretty disappointed with the service though. Our server kept disappearing and they kept us waiting a while when we asked for the bill.

This has got to be one of my all time favorite restaurants. Not only was the service amazing with our waiter introducing each ingredient that made up our meal, but he served with a dazzling smile as well. The presentation to every dish was immaculate and every dish had a distinct unique x-factor. The Shrimp + Avocado Salad was fresh and delightful. It was perfect to start our meal. The olive vinaigrette was light but could still be evenly coated among the baby kale and hearts of palm. The Smoked Pork Tongue carried a earthy sweetness and thinly sliced tenderness while resting upon the salad olivier (mostly Fusilli, the swirly, pasta with mayo sauce). The Tuna Tartare was my absolute favorite with the presentation of ahi tuna seasoned with pistachio, orange nectar, and truffle heavenly heaped inside a ring of squid ink cracker. We cracked it with a spoon and used the aftermath to fill up our mouths with the perfect amount of smooth and crunch. The Roasted Bone Marrow was delectable. We would spoon out the marrow, smear it onto the fluffy, toasted bread, sprinkle the large Maldon sea salt, and lavishly top on cilantro, onions and capers. I will say bone marrow isn’t for everyone so if you’re opposed to the texture of heavy fattiness this may not be the dish for you. Crispy Pig’s Ear was another favorite as I mixed the buttery eggs into the crisped kale and crunchy pig’s ear. The contrasting textures and flavors melted perfectly. The Spanish Octopus was incredibly tender, gone were memories of previously eaten rubbery seafood. It covered a gracious heaping of green beans and delicately sliced potatoes dressed with salsa verde. The Pork Belly could be beautifully cut through with the knife, the ginger glaze making the heavenly proportions of fat to meat glisten. The pickled carrot tasted caramelized when paired with this dish. Lastly, the Pappardelle, which was made in the house, and served with a delicious butternut squash sauce didn’t disappoint. The texture was perfect with the right amount of chew and flavor; the pork & chicken bolognese were a little small and crumbly, but otherwise, it was a success.

We had called in the morning to make a reservation for dinner, which was a good call because they get busy. Once we put our order in, the drinks and food came promptly. Each dish came out delicious with perfect timing, and had a perfect balance of flavor. Honestly, the “worst” thing there was the dessert we got (raspberry cheesecake) which had a lot of overwhelming flavors, but all the main appetizers/dishes we ordered: no complaints. We had a table of 5, 4 of us ordered drinks, and we had 10 dishes + 1 dessert to be full. Service was wonderful and I would definitely come back.

What’s more to say that hasn’t already been said about the Purple Pig? James Beard award winning chef, Bib Gourmand Recognition, numerous wine and culinary awards. Needless to say, it’s highly recommended. We were fortunate to have Herbie as our server and he was just excellent with his service and recommendations. He paced our meal perfectly and we never felt rushed. He is just one example of the many talents on display there. Reservations are recommended but walk ins are possible for seats at the bar. Wherever you end up sitting, you will be in store for a fantastic meal!

Yessss! This was such a welcome surprise. Two foodies looking for some place to eat on a federal holiday, we weren’t expecting much. The hotel restaurant along with everything else was closed! Thankful for The Purple Pig for not only being open but having a great team and amazing food! Like frfr. Highly recommend the beets, duck croquettes, broccoli and grilled calamari. Wrapped the meal with lattes. We were shocked to learn they didn’t have alternative milk options considering the interesting menu combinations but all is forgiven. Will return soon.

Listen, the food is pretty fantastic. We had the beef tartar, fried mozzarella, pork belly, and pork ribs - all were exceptional with unique flavors and unexpected twists. But the overall dining experience is pretty bad. The tables are too close together, the music is very loud, and the service was meh. This restaurant would be so much better if it was in a different location. If you can put all of that aside, go enjoy the food. Just don’t expect the whole package.