Porkchop

<b>Rating:</b> !! (out of 4)<br><br>

Though The Great Burgerelli considers himself quite the sophisticated burger-eating connoisseur, I¿m not ashamed to admit that I was not always mature beyond my years. Yes, during my younger, wilder days cavorting around town, I partook in late-night establishments operated by a particularly notorious nightlife entrepreneur by the name of Dion Antic. 'Tis true: I gobbled wings alongside sock monkeys at Iggy's and smoked cigars at Harry's Velvet Room. As it happens, Mr. Antic (whose late-night noshing resume also includes now-shuttered Rockstar Dogs and The Shady Lady) is at it again with <a href="http://chicago.metromix.com/restaurants/american_regional/porkchop-west-loop/2557652/content">Porkchop</a>, a West Loop bar and eatery serving food until 2 a.m. most nights. I stopped in with my eyes fixed squarely on the menu's single burger ($9).<br><br>

<b>The burger:</b> With a name like Porkchop, I was not exactly surprised to encounter a patty constituting a blend of pork and beef. Cooked medium rare, it is not especially thick, though sufficiently juicy and quite spicy.<br><br>

<b>The bun:</b> Still wrinkly from the package, this bun did not look very appealing -- a fact that my server readily admitted when setting it down on the table. It does not taste like much either. If only honesty got you as far as flavor.<br><br>

<b>The fixings:</b> The toppings--feta cheese, red pepper spread and red onion--complement the patty well but are a bit skimpy in application.<br><br>

<b>Everything else:</b> Move along, fries. This burger comes with one of four sides: mashed potatoes, fingerling potatoes, mustard greens or sauteed green beans. Though I cannot say that fingerling potatoes are my favorite companion to a burger, they were quite tasty thanks to a topping of garlicky gremolata. The Great Burgerelli, as you know, enjoys a beverage or two with a burger, and the always-selection of craft beers is impressive. Sadly, lack of attention to detail results in disappointment in the drink department: The honey-bacon cherries on the Porkchop manhattan ($10) turned out to be ordinary maraschinos, and the bartenders appeared to be shaking sugar into drinks requiring simple syrup--to grainy results.<br><br>

<b>Bottom line:</b> Porkchop's burger, like the bar itself, has potential and room for improvement. If a late-night eatery is intent on gracing its menu with just one burger and standing by the statement it makes, I expect greatness. My word, it's sort of why that fellow from U2 dubbed himself Bono, not "Steve."

redeye-chicago-burger-reviews-20111208-008

Rating: !! (out of 4)

Though The Great Burgerelli considers himself quite the sophisticated burger-eating connoisseur, I¿m not ashamed to admit that I was not always mature beyond my years. Yes, during my younger, wilder days cavorting around town, I partook in late-night establishments operated by a particularly notorious nightlife entrepreneur by the name of Dion Antic. 'Tis true: I gobbled wings alongside sock monkeys at Iggy's and smoked cigars at Harry's Velvet Room. As it happens, Mr. Antic (whose late-night noshing resume also includes now-shuttered Rockstar Dogs and The Shady Lady) is at it again with Porkchop, a West Loop bar and eatery serving food until 2 a.m. most nights. I stopped in with my eyes fixed squarely on the menu's single burger ($9).

The burger: With a name like Porkchop, I was not exactly surprised to encounter a patty constituting a blend of pork and beef. Cooked medium rare, it is not especially thick, though sufficiently juicy and quite spicy.

The bun: Still wrinkly from the package, this bun did not look very appealing -- a fact that my server readily admitted when setting it down on the table. It does not taste like much either. If only honesty got you as far as flavor.

The fixings: The toppings--feta cheese, red pepper spread and red onion--complement the patty well but are a bit skimpy in application.

Everything else: Move along, fries. This burger comes with one of four sides: mashed potatoes, fingerling potatoes, mustard greens or sauteed green beans. Though I cannot say that fingerling potatoes are my favorite companion to a burger, they were quite tasty thanks to a topping of garlicky gremolata. The Great Burgerelli, as you know, enjoys a beverage or two with a burger, and the always-selection of craft beers is impressive. Sadly, lack of attention to detail results in disappointment in the drink department: The honey-bacon cherries on the Porkchop manhattan ($10) turned out to be ordinary maraschinos, and the bartenders appeared to be shaking sugar into drinks requiring simple syrup--to grainy results.

Bottom line: Porkchop's burger, like the bar itself, has potential and room for improvement. If a late-night eatery is intent on gracing its menu with just one burger and standing by the statement it makes, I expect greatness. My word, it's sort of why that fellow from U2 dubbed himself Bono, not "Steve."

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