Evoking old-world charm, Publican Quality Meats is a butcher shop, neighborhood café, bakery and gourmet market, aptly located in Chicago's meatpacking district. Publican Quality Meats strives for quality in all facets—from the products offered, to the service provided—they take pride in sourcing from local organic farms and the most credited suppliers.
Charcuterie is by definition the art of meat curing & sausage making. TÊTE Charcuterie's mission consists of a single core value: to create a compelling dining experience known for creative charcuterie. Driven by the history of Chicago, the traditions of France, and the pursuit of excellence, they aim to create a resounding passion for life and food by sharing the art of charcuterie with this great city.
It started as a fun challenge. Can the two greatest meats in the world be combined into one complete package? Six months and over 100 variations later, Big Fork Bacon Sausage was born. In order to live up to Chicago's long-standing sausage reputation, they knew only the best ingredients could be used. That's why Big Fork products are all-natural, nitrate free, with no hormones, antibiotics, or preservatives, and especially no added water. Big Fork fits as much bacon as possible into one delectable casing.
Since it opened in 2009 in the Lincoln Park neighborhood, Chicago's Dog House has won acclaim for blending gourmet with fast food sensibilities. They've even been featured on cable's Food Network. From BBQ smoked duck, alligator and rabbit to kangaroo, veggie and turkey, their eclectic sausage offerings -- as well as side dishes -- have earned them a reputation as one of Chicago's hottest sausage emporiums.
Located in the heart of Chicago's vibrant Southport corridor, Spencer's Jolly Posh is a contemporary British restaurant serving dinner, lunch, afternoon tea & weekend brunch. They pride themselves on their superb, modern British cuisine particularly their traditional British Sausages. Before Spencer's Jolly Posh opened their doors at 3755 N Southport Avenue, their sausages were sold at Chicago Farmer's Markets, special events and to local retailers in and around Chicago making them renowned in the sausage game.
When Sigmund Lekan began making sausage and smoking meats at Paulina Market in 1949, Lincoln Avenue in West Lakeview was known as Germantown Chicago. Using recipes and traditions brought over from Old World European butcher shops, it gained a loyal following that has never left. In 1984, his sons moved the Market one block north to a new building. With four smoke-houses, an enlarged sausage kitchen, a bigger retail space and ample freezer rooms, Paulina is today one of Chicago's most iconic meat markets.
Ravenswood Q is a hidden gem on the North Side of Chicago! Presenting a menu that encompasses the best taste profiles from Texas to Carolina BBQ, Ravenswood Q presents an array of delicately smoked items. Using house made sauces ranging from molasses based sweet & spicy to a vinegar based true Carolina sauce, Ravenswood Q is a unique player in the Chicago barbecue scene.
Haute Sausage (pronounced 'Hot Sausage' with a Chicago accent) is the creation of Rich Levy, who established the Haute Sausage Food truck in 2011, and has graduated into a brick & mortar store located at 335 S. Franklin St. (one block south of the Willis Tower). Pairing old world sausage-making with global flavors (inspired by South Africa to the Midwest), Haute Sausage aims to please the most discerning tastes.