The Purple Pig
- Cheese, Swine, and Wine
View Restaurant Fact Sheet (Parking & Directions, Pricing, Hours, etc)
Parking and Directions
- Venue: Restaurant
- Intersection: On Michigan Avenue between Illinois & Hubbard
- Neighborhood: Streeterville
- Parking: garage
Pricing
- Dinner average price: $28
- Lunch average price: $19
Hours
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Sunday
- Food and Beverage Service from 11:30am to 12:00am
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Monday
- Food and Beverage Service from 11:30am to 12:00am
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Tuesday
- Food and Beverage Service from 11:30am to 12:00am
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Wednesday
- Food and Beverage Service from 11:30am to 12:00am
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Thursday
- Food and Beverage Service from 11:30am to 12:00am
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Friday
- Food and Beverage Service from 11:30am to 2:00am
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Saturday
- Food and Beverage Service from 11:30am to 2:00am
Guest Relations
- Reservations: not accepted
- Payment methods: All major credit cards
- Corkage fee: $35
- Delivery: Catering is available for pick-up or delivery
Design
- Architect name: Rocky Albazi
- Flooring: The Purple Pig's wooden floor comes from the largest grain storage facility in the world, constructed in 1887. The Globe, made of old growth lumber from North Wisconsin and Minnesota was taken down in 2007 with the goal of recycling this magnificent historical wood.
Other Information
- Wheelchair access: Yes
- Smoking: not allowed
- Concept: formal dining
Newsfeed
Restaurant Staff
Scott Harris
Owner
Jon McDaniel
General Manager
Janet Isabelli
Public Relations Manager
Laura Windt Collins
Public Relations Manager
Accolades
A La Minute Questions
- Seasonal Ingredients: This just in view archive
- Fava Beans - we are using fava beans in many dishes on the menu such as our seasonal antipasti with fava beans, leeks, hard boiled edges and crispy prosciutto (06/13/12)
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Archive
- Our current inspiration — be it ingredient, weather, song or whatever — is view archive
- Summertime - there are so many great ingredients in season right now - the options are endless! (06/13/12)
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Archive
- The can't-miss food-beverage pairing of the night is view archive
- Our milano amaro cocktail - perfect to start or end any meal. (06/13/12)
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Archive
- The newest wine we are excited about is view archive
- A Spanish Rosé. Nice and sweet. (06/13/12)
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- Our forager/fishmonger/favorite purveyor just sent us view archive
- Pork Tripe. We are making Tripe with pork skin breadcrumbs! (06/13/12)
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Archive
- The latest product/ingredient/technique our bartenders are excited about is view archive
- Our Amaro cocktail list (06/13/12)
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Archive
- Today’s menu specials are view archive
- Red Mediterranean shrimp from Spain. We grill them on the plancha. They're huge and delicious. Plan to add them to the menu full-time while we can get them in. (11/17/11)
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Archive
- We're planning our next event and can share view archive
- Jimmy Bannos is receiving the Chef of the Year Award at tonight's March of Dimes event. We're honored. (11/17/11)
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Archive
- Get here early: The item we've been selling out of the fastest is view archive
- Always: the fried deviled egg. (11/17/11)
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- The beer we are excited about right now is view archive
- An Italian pilsner (04/19/11)
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- During prep, the kitchen was listening to view archive
- Lupe Fiasco (04/19/11)
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Archive
