Today is moving day for Porkchop restaurant in Chicago’s Hyde Park as it moves from its original location at 1516 Harper Court to its new home about a block away at 5121 S. Harper. Porkchop is moving in with Red Fish Bleu Fish a seafood restaurant. Both concepts are owned by Jovanis Bouargoub. The space will now be a co-branded restaurant located in the new building that houses Whole Foods. The kitchen is open late and there are happy hour specials weekdays from 4 to 6 p.m. The Porkchop menu will be available at the new location beginning Wednesday, May 1.
The new eatery brings together two different concepts. “We’ve combined two fan-favorite cuisines, seafood and barbecue, under one roof so our guests can choose from either menu to create a customized meal to suit their taste,” said Bouargoub. “It’s a perfect way to build a meal that’s great for sharing among the whole table. Combining both restaurants in one space will create a more efficient operation, let us offer the best food from both restaurants in one place, provide better service and make parking available for everyone.”
Variety will be at the new restaurant, offering lunch, dinner, weekend brunch and a full bar with specialty cocktails. The Red Fish Bleu Fish menu offers many ish and seafood preparations as well as some traditional Southern-style treatments. The Porkchop menu presents a range of barbecue and Southern items. Porkchop’s brunch menu will be available on weekends as well. The new restaurant will open its doors every day at 10:30 a.m.
With the dual menu, guests have many ways to begin their meal. On the seafood side, appetizers include Steamed Mussels, Ceviche and Shrimp Cocktail or choose Fried Oysters or Calamari.
Soups and Salad choices include a Crunchy Crab Salad, Mango Avocado Lobster Salad, Clam and Conch Chowder or Creamy Seafood Chowder.
Pasta lovers can chose the Las Olas Tagliolini made with shrimp, mussels and clams; Shrimp Fettuccine in a creamy lobster bisque sauce or Ligurian pasta made with linguini, octopus, calamari and clams.
Entrees are wide ranging and include Baked Maine Lobster Tail; Panko crusted Faroe Islands Salmon; Grilled Corvina (a Pacific-island dish in a creamy sauce); whole fried Caribbean Red Snapper; and a South American-inspired Paella with mussels, clams, shrimp, pulpo and calamari.
Get your barbecue feast started with appetizers such as Smoked Wings, Fried Pickles, BBQ Sliders, Bacon-Wrapped Shrimp, Pulled Pork or Pulled Chicken Tacos, Loaded Nachos and Porkchop Poutine.
At lunchtime, barbecue sandwiches: pulled pork, pulled chicken, sliced brisket, burnt ends or rib tips, served on a bun with fresh-cut French fries will be offered along with burgers and a vegetarian option.
At dinnertime, the menu is filled with Southern items like Bone-in Pork Chop, Southern Fried Chicken, chicken and Waffle, Shrimp and Grits, Jumbo Fried Shrimp, Seafood Etouffee and Cajun Fettuccine. Soups and salads, too. The Chicken and Andouille Gumbo or the Smoked Brisket Chili, or a salad such as the Porkchop Salad, Chicken, Salmon or Spinach Salad.
And then there’s barbecue, for a shared family meal. Choose from Beef Brisket, Rib Tips, Beef Short Ribs, Baby Back Ribs, Smoked Chicken, Pulled Pork or Chicken, Smoked Hot Sausage and Spicy Smoked Polish.
Porkchop’s Southern Brunch
Itemss include the Porkchop Skillet, Chilaquiles, Belgium Waffle, Chicken and Waffle, Cornmeal Pancakes, Biscuits and Gravy, Smokehouse Omelette, Smoked Beef Brisket Hash, Shrimp and Grits and the signature Porkchop Benedict. The Red Fish Bleu Fish influence will be hereas well, with some new fish and seafood brunch items.