started in 2009; bacon festival/competition held in April offering "fun-filled walk-around tasting events featuring creative bacon dishes from the best chefs in the country"
[CLOSED]; serving Bohemian-inspired fare w/ influences from the Czech Republic, Germany and Austria in exposed brick walls & wood timber, eclectic decor, warm earth tones & soft lighting set the backdrop for a comfortable & sociable dining experience
Carnitas Tacos "the ultimate bite" -Bricia Lopez; pork carnitas ordered by the pound & taco w/ soft corn tortilla assembled at the table; come w/ sides of jalapeno peppers, smoky chipotle salsa & traditional tomato-jalapeno salsa; looks good
Hot Turkey Sandwich open-faced turkey sandwich topped w/ gravy & served w/ mashed potatoes & homemade cranberry sauce; "Sunday dinner on a plate"; looks good
Mocha Donuts made-to-order donut holes coated w/ cinnamon-sugar mix & served w/ a side of mocha sauce topped w/ whipped cream; looks good
Pot Roast Sandwich pulled pot roast smothered w/ homemade gravy...need a lot of napkins; "that's a killer sandwich"-Guy Fieri; looks good
Hudut Baruru with Tikini fresh cabbage, brown stewed with King Fish & seasoned with black pepper, bay leaf & recado; served with "Hudut" (a mix of green/ripe plantain, boiled & blended)
Bourbon Apples Cranberry Miso Marcona Almond Maple Fat Gelato layered desert served in a glass cup; gelato is made w/ rendered smoked pork fat; "apple pie on crack"-Stephanie Izard (chef/co-owner)
Angry Lobster Sandwich Maine lobster, butter, special seasoning, hot giardiniera & spicy mayo on a toasted bun; "so buttery & lovely & luscious" -Jeff Mauro
Sausage range from 12-25 variations each day (including alligator, kangaroo, antelope, buffalo, rattlesnake); "Classic Chicago Dog": beef hot dog on poppy seed bun topped w/ yellow mustard, onions, sweet neon-green relish, tomatoes, and a slice of dilled pickle (hot peppers optional)
Panozzo's Famous Meatball Sub old school: 3 Sicilian style hand-mixed, hand-rolled, pan-fried pork sausage meatballs, fried in olive oil, then finished in homemade Marinara, topped with house-pickled banana peppers served in sub roll w/ Provolone cheese; looks good
Porchetta Crescentina sandwich w/ porchetta (pork shoulder wrapped in cured pork belly) in crescentina bread (frybread-like); looks good
Pork Gravy with Ricotta seared pork braised in tomato sauce to form ragu & served in a cast iron serving bowl w/ a ball of ricotta; served w/ thickly sliced toasted bread for dipping; looks good
Milk Braised Pork Shoulder served on mashed potatoes & topped w/ milk gravy; looks good
Crispy Pata roasted, crispy whole pork shank and foot, boiled, cooled and deep fried in soybean oil; takes a day to make; "best pig product available in the U.S. that nobody's ever heard of...it's pretty, pretty rockin'"-Andrew Zimmern; looks good
