Pork & Mindy’s announced the grand opening of its vibrant location at the much-hyped Forum 55 Food Hall in Chicago’s loop. The creative BBQ joint partners with morning and midday marketplace offering one-of-a-kind ‘sangwiches’ and tots, and meats slow-smoked to perfection. Menu highlights include:
Bao to the Pork: Award winning, slow hickory-smoked, hand-pulled pork shoulder. Topped with our signature Asian Plum Sauce, pickled daikon & carrot, cucumber & jalapeño relish. Served on a steamed bao bun.
Pig Candy B.L.T.: Our famous Pig Candy bacon. Topped with lettuce, tomato, balsamic caramelized onions and dry rub mayo. Served on a griddled brioche bun.
Da Beef: Slow smoke-braised, hand-pulled beef. Topped with smoked sweet peppers and mild giardiniera. Served on an Italian roll and dipped in our beef au jus.
Pork & Mindy’s newest location follows the success of its flagship restaurants in Wicker Park, and the retail launch of Jeff Mauro’s signature BBQ sauces. The Forum 55 site marks the brand’s third permanent location as Pork & Mindy’s expansion progresses, including plans to open 30 new restaurants nationwide by 2020. The Loop BBQ destination is open for lunch and afternoon bites Monday through Friday from 11am to 2pm.
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