Dinner at Floriole featuring The Butcher & Larder
For our March dinner, we are working with Rob and Allie Levitt, owners of The Butcher and Larder. Each course will feature meats from their shop paired with Floriole products. Additionally, Sandra and Allie are collaborating to create a decadent cheese course and dessert.
Chicago has a history with meat. Rob and Allie Levitt stand on the shoulders of the once-bustling Southside stockyards to bring Chicago the first sustainable, locally raised whole animal butcher shop. Both were classically trained (Rob in savory, Allie in sweets) at the Culinary Institute of America in Hyde Park. Together this husband and wife team, opened mado, a farm to table restaurant that espoused the tasty benefits of supporting the local economy. At mado, Rob actualized his love of butchery and charcuterie and, together, they decided to eschew dinner service to connect their customers with their farmers more directly. A while later, along with their daughter Avery, a better butcher shop was born. Today you can visit them at 1026 North Milwaukee to buy meats, pates and sausages for dinner or grab one of the daily special sandwiches for lunch. So we've got it all, the Butcher and the Baker. Who even needs a candlestick maker?
gunthorp farm rabbit country pate
floriole bread, tender mustard greens, pickles
bare knuckle farm pork lardons,
chicory greens, marinated gigante beans,
duck fat brioche croutons
slagel farm goat ragout
hand-cut pappardelle pasta, floriole bread crumbs
Uplands Cheese Company Pleasant Ridge Reserve
20 hour ellis farm apple terrine
Coconut Cream Pie
Monday, March 19, 2012
$75 per person not including tax, gratuity or drinks
Unfortunately, we are unable to provide a vegetarian option for this dinner.
Floriole Cafe and Bakery (View)
1220 W Webster Ave
Chicago, IL 60614