Pork & Mindy’s announced the grand opening of its vibrant new location at the much-hyped Forum 55 Food Hall in Chicago’s Loop. The creative BBQ joint partners with the morning and midday marketplace offering one-of-a-kind “sangwiches” and tots, handcrafted by Food Network star and Executive Chef Jeff Mauro. Featuring over-the-top, flavor packed recipes, and meats slow-smoked to perfection, menu highlights include:

Bao to the Pork: Award-winning, hickory smoked, hand-pulled pork shoulder topped with Pork & Mindy’s Asian Plum Sauce, pickled daikon and carrots, fresh cucumber and jalapeño relish, served on a steamed bao bun.

Buffalo Chicken “Sangwich”: Slow mulberry smoked chicken topped with house-made hot sauce, pickled carrots and celery, blue cheese and Jeff’s signature Buttermilk Ranch dressing served on a New England lobster roll.

Pig Candy B.L.T.: Pork & Mindy’s famous Pig Candy with lettuce, Roma tomato, dry rub mayo and balsamic caramelized onions, served on a buttered and griddled brioche bun.

Da Beef: Smoke braised hand-pulled beef, smoked sweet peppers and mild giardiniera, served on an Italian roll and dipped in signature beef au jus.

Pork & Mindy’s newest location follows the success of its flagship restaurant 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 over the next three years. The Loop BBQ destination is open for lunch and afternoon bites Monday through Friday from 11 a.m. to 2 p.m.

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