makingchicagohome.com - 86 views
The Chicago Tribune reviewed Rob and Allie's restaurant Mado last week, awarding it an "Excellent" rating. In the article, the journalist raves about Rob's "tail-to-snout" cooking approach and how he uses the whole pig. This is a sneak peek of how local pigs are butchered in Rob's kitchen and turned into edible products.
Sign Up or Sign In to vote for this story or Read more »
Comments
Post new comment