The Purple Pig is located on heavily trafficked Michigan Ave., but is somewhat hidden.

They have a small plates menu, which is not very large which I prefer as the kitchen won’t get overwhelmed and execution of dishes is usually more precise.

The restaurant is not very big, but they do have a patio which does provide extra seating.

The Salt Roasted Beets with Whipped Goat Cheese and Pistachio Vinaigrette was a great way to start. The beets were slightly soft and sweet. The goat cheese added some richness to the dish, while the pistachio vinaigrette cut through some of that richness.

The Roasted Bone Marrow with Herb Salad and Sicilian Sea Salt was what you would expect. Pure fatty goodness that was lifted up by the addition of sea salt. The herb salad helped to cur through some of that richness.

The Pig’s Ears with Crispy Kale, Pickled Cherry Peppers & Fried Egg was a well executed dish. The pig ears were cooked to a nice crispness. They taste like a stronger version of chicharrones. The fried kale accentuated the crispy theme, while the pickled peppers added some nice acidity and punch. The fried egg helped to create a “sauce” that lifted the dish to another level. I preferred this dish, much more than the pig ear dish from ink.

We finished off the meal with the Milk Braised Pork Shoulder with Mashed Potatoes. The pork was very tender and flavorful. The mashed potatoes were nice and creamy. The dish could have used some textural contrast however.

The Purple Pig is a nice little place that I would definitely come back to in the future.