Tête Charcuterie | West Loop/Fulton Market | Contemporary/Regional, Craft Beer, Craft Cocktails | Restaurant
This location has been flagged as "Closed".
New meat-focused restaurant from chefs Thomas Rice and Kurt Guzowski.

Our Review

Chefs Thomas Rice and Kurt Guzowski aim to win diners over with cured meat. Behind the open kitchen, there's a curing room, hung with ripening tubes of meat, but at the moment Tête has only a few of its own cured sausages available—either a la carte or arrayed on charcuterie boards featuring an assortment that includes patés and terrines made in-house. A cautious touch with salt and spice is something of an issue in a few instances, such as the creamy, pistachio-studded mortadella, or in some of the terrines and patés that could use a bit more salt. But you couldn't ask for more texturally pleasing meat loaves, particularly the signature headcheese. I tried to eat way more meat than is good for the body at Tête Charcuterie, but for days afterward all I could think about was a salad. Titled "Spring Garden," the precisely arranged forest of baby vegetables had more than 30 elements, from charred romanesco cauliflower to sauteed chanterelles to tiny carrots, ramps, favas, white asparagus, and green strawberry. It sounds like a mess, but I had more fun navigating it than I had with almost anything I've eaten all year. And no animals were harmed in the making of this salad. Read the full review >>

Mike Sula

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Price: $$$$
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