- Michael Gebert
- Paté en croute with heritage pork, wild boar, and foie gras
Many of the restaurants that have popped up in the Randolph Street meatpacking district seek to create a little oasis of glamour in the midst of food-industry grittiness. Tete Charcuterie wants you to remember where you are and what they do for a living here.
For now the patés and fresh sausages are made in-house, while the salumi is mostly coming from West Loop Salumi across the street. In time Rice and Guzowski plan to make everything themselves (Rice reeled off a list for me of things currently curing in back, from coppa to Wagyu strip loins). The fresh sausages make for plates whose accompaniments evoke those cultures—and get some vegetables in as well. All the offerings will follow the seasons and reflect what the farmers they buy from are bringing in at that time. The beverage program includes short lists of wines and beers chosen to complement charcuterie and reflect choices from the same regions as the food, while the cocktail list includes drinks named for events in the history of the opening in the restaurant (you’ll have to ask about specific drinks such as the Two-Tree Days or the Enhhhhhh).
