Industry News | August 2, 2017

Chicago's Pork & Mindy’s Unveils 2.0 Concept

Pork and Mindy’s
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Pork & Mindy’s, flagship Wicker Park eatery, is redefining the local barbecue scene with a new and improved restaurant design, and exciting menu additions, developed by Food Network Star and Executive Chef Jeff Mauro. Emmy-award nominated Celebrity Chef Mauro travels the world eating and experiencing amazing food, and he incorporates exciting tastes into new world-class creations at Pork & Mindy’s. New bites also come with a renovated space, with colorful new interiors that pack more fun and energy into every Pork & Mindy’s visit.

With handcrafted new menu items including cheesy and gooey “sangwiches,” crunchy “tots,” and an enticing spinach salad as a lighter option, there is something for everyone. This summer, it’s all about new looks, new tastes, and new ways to enjoy Pork & Mindy’s. New menu items will be introduced over the next six months, with highlights including:

Pastramindy Reuben

This griddled take on a Rueben combines Pork & Mindy’s house-cured, smoked, and hand-cut pastrami with P&M Mustard sauce and spicy pickles on a marble rye roll, hitting all the important points for a crunchy, gooey, smoky and cheesy sandwich.

Crunchy Pork

This ‘sangwich’ features brined, all-natural pork lion, lightly pounded and hand breaded with a craggily, crispy crust. When that crispy hot pork hits the fresh lettuce and spicy apricot habanero mayo, magic happens.

Chicago Cheesesteak

‪This Windy City masterpiece combines smoke-braised, hand-pulled beef, smoked Gouda cheese sauce, smoked sweet peppers, and tempura-fried giardiniera on a toasted sub roll.

Three Big Pigs

The ultimate porker, this ‘sangwich’ features smoked pulled pork, crispy pork, Pig Candy, BBQ mayo, tempura-fried giardiniera, lettuce, and tomato on griddled brioche.

Buffalo Cauli

A vegetarian’s dream come true, this ‘sangwich’ is filled with crispy smoked cauliflower steak, tossed in house-made buffalo sauce to bring the heat. It’s then topped with Gorgonzola and creamy buttermilk dill ranch. This revolutionary ingredient combo will make carnivores forget they ever liked meat!

Spinach Salad

A great standalone or accompaniment to any ‘sangwich,’ this salad combines fresh spinach, crumbled goat cheese and candied pecans for the perfect mix of sweet and savory.

Mauro is also behind a brand new kids menu, believing that every age deserves to be part of an unforgettable dining experience. As a father himself, the kids menu was a no brainer for Mauro, which features favorites with a BBQ twist, including a classic grilled cheese stuffed with gooey American on a brioche bun, and all-natural pork nuggets, hand-breaded with signature savory sauces for dipping.

“We couldn’t be more excited about the new menu items and prototype store design at the flagship Chicago location,” says Mauro. “Pork and Mindy’s is all about showcasing art through food, and our new menu and look does just that, giving guests even more reasons to experience our creative BBQ and unbeatable atmosphere.“

In addition to the new menu items, the Pork and Mindy’s flagship store announces a refresh to its interior, created by local Chicago multimedia fine artist Tracee Badway. Badway, whose work has been featured throughout the city at hotels, restaurants, and businesses, specializes in large-scale murals, among other mediums, and brings the space to life. New black brick walls pop with vibrant pink graffiti art, speaking to the bright and creative element of the food. After ordering at the high-tech service line, guests can enjoy BBQ at a stool, or one of the many colorful tabletops, inspired by the themes of Pork & Mindy’s BBQ sauce line. The store also features a new display allowing guests to purchase bottles from P&M’s BBQ sauce line, so visitors can take the flavors of Chef Mauro home with them.

News and information presented in this release has not been corroborated by QSR, Food News Media, or Journalistic, Inc.