644 N. Orleans
(312) 265-1411

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Pork Brine

4 quarts water
2 cups dark brown sugar
1 cup soy sauce
1 cup maple syrup
3/4 cup sea salt
8-10 whole cloves garlic, peeled
6-8 whole bay leaves
3 large sprigs of thyme
2 teaspoons whole peppercorns

Combine ingredients and bring to boil. Allow to cool and pour over pork butt for 2 to 4 days (depending on size). After brining process is done sear off in a large pan browning all sides of the pork. Add carrots, onion, celery, bay leaves, thyme, garlic cloves and peppercorn. Deglaze with pork stock. Once boiling cover and put it into a 325F oven for 5 to 8 hours.

Chipotle Hollandaise

4 egg yolks
1 Tablespoon freshly squeezed lemon juice
1/2 cup unsalted butter, melted (1 stick)
pinch cayenne
pinch salt
1.5 teaspoons pureed chipotle
roasted red pepper and tomato marmalade
1 cup roasted red pepper, small dice
1 cup roma tomato, small dice
1/4 cup tomato juice
2 Tablespoons of chiffonade parsley
1 clove garlic
salt and pepper to taste

Saute all ingredients excluding the parsley, in a pan adding tomato juice as needed so not to burn it. Once flavors have melded together, about 20 minutes cool and finish with parsley.