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.
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About makingchicagohome
Web site: http://www.makingchicagohome.comNeighborhood: LakeviewJoined: 33 weeks 5 days agoLast active: 4 hours 44 min ago.makingchicagohome's Bio
My name is Devin and I moved to Chicago from Washington, D.C. in January.
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