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A Gunthorp Farms Sampler

Gunthorp’s farm and retail store are about three and a half hours from Chicago by car, close to the Indiana Toll Road (435 N 850 E, LaGrange, Indiana; call 260-367-2708 for retail hours and directions or visit gunthorpfarms.com). Below is a selection of Chicago restaurants and shops that offer dishes using Gunthorp Farms meat. Locavore chefs tend to be seasonal chefs, so some of the details have changed since this story was published.

Atwood Cafe
The dinner menu offers two entrées from Gunthorp Farms: a duck breast confit served with wild mushroom risotto and sour cherry gastrique, and a “porterhouse” pork chop with mashed white beans and a relish of capers, pine nuts, and golden raisins. 1 West Washington Street; 312-368-1900

Bistro Campagne
Chef de cuisine Daniel Jacobs makes côte de porc aux oignons with a Gunthorp Farms pork chop that he brines for three days. It’s served with a spring-onion marmalade and topped with braised torpedo onions. 4518 North Lincoln Avenue; 773-271-6100

Most of the pork and chicken served at Jerry Kleiner’s colorful Nuevo Latino restaurant comes from Gunthorp Farms. Ask the staff: The Gunthorp story is part of their training. As part of a monthly “Farm to Table” promotion featuring the products of local farms, executive chef Mark Mendez is offering several Gunthorp specials from May 15th through the 25th, including sofrito-braised suckling pig served with caramelized onion polenta and a spicy olive salad. 702 West Fulton Market; 312-850-5005

Chef Michael Tsonton makes a traditional confit of Gunthorp Farms pork shoulder, slow cooking and then storing it in its own fat for two to three weeks. This spring he expects to be serving it with fava beans, wild arugula, and grilled green figs, all local. 580 East Illinois Street; 312-527-1200

Crofton on Wells
Suzy Crofton serves an appetizer of ravioli stuffed with braised Gunthorp pork and topped with a quail egg, country ham, and bacon béchamel. Her main dishes include smoked Gunthorp pork belly and grilled kurobuta pork tenderloin (not Gunthorp’s) served with her signature smoked apple chutney. 535 North Wells Street; 312-755-1790

Fox & Obel
The café serves ham made from Gunthorp Farms meat that is cured and smoked by Eickman’s of Seward, Illinois. In the prepared-foods case, the duck confit, pulled barbecue pork, and roast suckling pig are all made from Gunthorp products. 401 East Illinois Street; 312-410-7301

Frontera Grill
Frontera Grill and Topolobampo almost always have Gunthorp Farms chicken and duck on their monthly menus. A recent Frontera dinner menu offered a twofer for readers of this story: “Pato en mole de chabacano,” red-chile- rubbed wood-grilled Gunthorp duck breast in a red-chile-apricot mole, served with chipotle mashed potatoes and a “shoots” salad from Three Sisters Garden, the farm operated by the former managing chef Tracey Vowell. 445 North Clark Street; 312-661-1434

The Gage
At the restaurant-tavern with the Irish accent across from Millennium Park, chef Dirk Flanigan serves a salad featuring 48-hour-roasted Gunthorp Farms pork belly; among his entrées is a Gunthorp pork chop served with butterscotch chard, ale-poached potatoes, and a horseradish reduction. 24 South Michigan Avenue; 312-372-4243

Lula Café
Gunthorp supplies all the chicken served at Lula, plus the pork that goes into their bacon and house-made breakfast sausage. Gunthorp meat sometimes shows up in their Monday-night three-course farm dinner (usually a great bargain at $24), and last we looked the regular menu offered an appetizer pâté of Gunthorp Farms duck livers. 2537 North Kedzie Boulevard; 773-489-9554

Nacional 27
The pork cubano served at Lettuce Entertain You’s Nuevo Latino restaurant is one of Greg Gunthorp’s personal favorites. It’s pork shoulder slow cooked Cuban style and served with plaintains, black beans, and coconut rice. 325 West Huron Street; 312-664-2727

This intimate BYO spot is best known for its homemade pasta. Roast chicken and pork loin from Gunthorp Farms are almost always on the menu, joined by duck and rabbit on occasion. Chef Theo Gilbert also buys fresh hams from Gunthorp, has them custom smoked at Paulina Market, and serves the ham sliced as part of his antipasti misti. 1851 West Addison Street; 773-248-2777

Trotter’s To Go
Gunthorp pork is served occasionally but not predictably at Charlie Trotter’s. The takeout store Trotter’s To Go sells slow-roasted Gunthorp pork shoulder with stone-ground white corn grits, usually in the latter part of each week. The store’s version of pozole, a Mexican soup, is also made with Gunthorp shoulder meat. 1337 West Fullerton Avenue; 773-868-6510

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