Thursday, September 15, 2005

From DishNews, Tips, and Inside Information from the Dining Editors of Chicago

Avec (615 W. Randolph St.; 312-377-2002), which pretty much single-handedly made charcuterie popular in Chicago, is not curing its own charcuterie at the moment.

Really? All those places up and down Milwaukee, Joe the Sausage King on Western, numerous chorizo hecho en casa, Saravele's Romanian, Thai sausage from Sticky Rice cited last week in Time Out Chicago, a whole festival built around brats made by hand at a place in Morton Grove, Freddy's hams, soppresettas and salamis, pigs, chickens, ducks baked in Chinatown, more than a few Greektown places with their own sauasage, a couple of Middle-Eastern places around Albany Park too; a very well stocked department at Fox and Obel, hell even Trotter's to Go. What else? But, of course, none of those places are popular.

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