The Purple Pig Sets the Table for Fall + Thanksgiving

This season at The Purple Pig, the Chicago and Oak Brook restaurants introduce new fall dishes and distinct Thanksgiving to-go menus. At Oakbrook Center, guests can also sit down to a new daily lunch menu or gather on Thanksgiving Day for family-style specials served alongside the regular dining room menu.

Guided by Chef-Partner Tony Mantuano and Culinary Director Brian Motyka, the seasonal offerings bring The Purple Pig’s approach to cooking to the holiday table, whether guests gather in Oak Brook or bring the feast home.

Fall Flavors, Made for Sharing

Across both locations, the fall menu brings seasonal ingredients, warming spices and sauces to plates made for sharing. Dips and spreads open the meal: Tuscan White Bean and Tomato Spread with basil and Aleppo pepper; Whipped Goat Cheese with date-onion jam, walnuts and crispy pancetta, both served with grilled focaccia; and Smoked Carrot Dip with harissa, pistachio, sesame, feta, honey and pita.

Vegetables play sweet against savory. Crispy Brussels Sprouts combine cider glaze, sweet potato purée, apples and gingersnap crumble, while Roasted Beets are accented with citrus crème fraîche, pistachio, poppy seed and beet chips.

Among the pastas, Lumache comes with Italian sausage, broccoli rabe, garlic and chili flakes, while Ricotta-Stuffed Ravioli features brown butter, butternut squash sauce, amaretti cookie, Parmigiano and sage. From the fire, Charcoal-Grilled Branzino arrives with white bean purée, Brussels sprout vinaigrette, lemon and herbs, while Wood-Fired Shrimp is finished with smoked tomato aioli, garlic-herb butter sauce and fennel salad.

Now Serving: Lunch at Oak Brook

At The Purple Pig Oak Brook, lunch gets a menu of its own. Created by Culinary Director Brian Motyka and Executive Chef Michael Elliott, the new lineup brings the kitchen’s flavors to individually composed midday meals. Served daily from 11 a.m. to 3 p.m., it’s equally suited to a business lunch, a quick stop between shops or an afternoon with nowhere to rush.

“We want The Purple Pig to fit naturally into the way people spend their day in Oak Brook—to be a place they think of for an everyday lunch just as readily as a special dinner,” says Chef-Partner Tony Mantuano. “The new menu gives guests more ways to enjoy the restaurant, whether they’re sharing a few dishes around the table or settling in with a plate of their own.”

Handhelds, each served with crispy potatoes or salad, include:

• Mushroom Grilled Cheese: Roasted mushrooms, fontina, goat cheese, truffle and arugula.
• Smash Burger: Two 3-ounce patties, American cheese, tomato aioli, bread-and-butter pickles and red onion, with the option to add a fried farm egg.
• Crispy Pork Melt: Crispy milk-braised pork shoulder, cheddar and Brussels sprout–apple slaw.
• Charcoal Chicken Pita: Chicken breast, hummus, garlic sauce, red cabbage, pickled onions and peppers.

Rounding out the menu are a Gem Lettuce Salad with radicchio, watermelon radish, basil vinaigrette and Parmigiano-Reggiano; a Mediterranean Grain Bowl with farro, red quinoa, hummus, sweet potato, kale, feta and crispy chickpeas; and Shakshuka, featuring a farm egg baked in spiced tomato sauce with mint yogurt, feta and grilled bread, with the option to add sausage.

Thanksgiving, With a Little Help from The Pig

The Purple Pig is cooking for Thanksgiving tables at home and in its Oak Brook dining room. Both locations offer distinct à la carte to-go menus, and The Purple Pig Oak Brook will be open on Thursday, November 26, serving family-style holiday specials alongside its regular dining room menu.

• Thanksgiving Day Dining · Oak Brook

For families dining out this Thanksgiving, The Purple Pig Oak Brook will offer seatings from noon to 5 p.m. on Thursday, November 26. Each family-style special serves four and is available alongside the regular dining room menu. A classic Turkey Plate with gravy and cranberry-orange jam anchors the holiday spread. Around it are focaccia and sausage stuffing, roasted garlic mashed potatoes with chives, cinnamon-whipped sweet potatoes with pecan streusel, and roasted green beans with wild mushrooms. An Autumn Salad brings a bright note with apples, cranberries, toasted pumpkin seeds and feta in a cinnamon-balsamic vinaigrette. For dessert, pumpkin pie comes with vanilla Chantilly and maple-poached cranberries, while a caramel apple crostata is served with vanilla gelato and spiced pecans.Thanksgiving Day reservations are available through SevenRooms.

• Thanksgiving To-Go · Chicago & Oak Brook

For those gathering at home, both locations offer à la carte Thanksgiving to-go menus, so hosts can round out a table of family favorites or order the whole feast. Turkey legs dressed in agro dolce, mashed potatoes and brussels sprouts cover the classics, while grilled broccoli with apples and anchovy vinaigrette and sweet potato casserole with pecan streusel and toasted marshmallows bring something a little different to the table. Save room for pumpkin pie or apple-cranberry crumble with brown butter streusel. Savory half pans serve six to eight guests, with turkey, breads, sauces and desserts sized separately. Orders for Chicago and Oak Brook are available through Toast and must be placed by Thursday, November 19, at 5 p.m. CT. Pickup is Wednesday, November 25, from 11 a.m. to 7 p.m. CT.