Tete Charcuterie
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Meats of Strength

Tête Charcuterie: West Loop’s new house of meat

  • 21 March 2014

Charcuterie!

The perfect date meal. Tiny. Delicious. Shareable. Basically, French meat tapas.

And for that, plus a panoply of smoked and encased meats, head over to Tête Charcuterie, just now opened on Randolph.

Housed in an old former meatpacking facility, Tête’s co-cheffed by Thomas Rice and Kurt Guzowski and occupies an industrial space of wood and exposed brick, anchored by a pristine open kitchen plating up French-inspired eats a la carte.

Our advice: go for the duck confit rillettes with rhubarb jam or the milk-fed chicken with quinoa and foie gras jus.

That’s if you’ve got room after a spread from the glass-enclosed charcuterie bar.

Tête’s meat program is just getting off the ground, but expect a rotating chef’s selection of housemade pâtés, terrines and sausages. Like white wine and pistachio-and-coriander-zested mortadella. Garlic-y rosette de lyon.

And their heady fromage de tête — Swan Creek Farm pig head braised for four hours with spices galore.

All complemented by cured meats from across-the-street neighbors West Loop Salumi.

As for libations, they've got a choice selection of craft brews and cocktails, though we suggest pairing from their French-heavy wine menu.

Bon appétit, meat eater.

The Specifics

Tête Charcuterie

1114 W. Randolph St.
b/w Aberdeen & May
(312) 733-1178
info@tetecharcuterie.com

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