Several months ago I had read in a local media outlet that a new Mediterranean influenced place was opening up and that it was going to focus on "cheese, swine & wine." A few weeks later I saw a job posting on craigslist and even submitted a resume. But I never heard back. It wasn't the first time nor will it be the last. But I still kept waiting for the place to open. It would continue to get press always saying it would be opening soon. And finally last week it did.
All of the media outlets talked about the 3 "heavy-hitters" involved in
The Purple Pig; a Chicago restaurateur: Scott Harris, another Chicago restaurateur/chef: Jimmy Bannos Sr., and an unnamed "well-known Chicago chef." That first chef's son, Jimmy Bannos Jr., who has worked in some great NYC kitchens, would be running the kitchen here.
