It’s no secret that Chicago eaters love salted meat products (see Swerski, Bill), so it may not come as any surprise that choucroute garni, an Alsatian dish of seasoned sauerkraut typically topped with sausage, ham, and potatoes, is taking hold of the town. Time Out Chicago reports seeing choucroute dishes on the menus at Brasserie Jo (where it’s been a staple for years), and, more recently, Blackbird and Kith and Kin. It’s not a dish for the faint of heart (or the clogged of arteries), but if you’re going to dig in, winter is the time. I’ve only had this in France, where a friend and I shared what turned out to be a mountainous plate we now call the “meat-lover’s special.” It was porky. It was salty. It was delicious — and we didn’t come close to finishing it.
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