TÊTE Charcuterie is quickly becoming one of Chicago’s hottest restaurants. The successful new spot, located at 1114 W Randolph St, was opened earlier this year by three suburban Chicago natives.
Growing up in Hoffman Estates, Executive Chefs Thomas Rice and Kurt Guzowski have always had a passion for food. This appetite for delicious cooking mixed with Highland Park native/General Manager Daniel Goodman’s passion for hospitality resulted in one fantastic concept for a restaurant. Thomas, Kurt and Dan all believe in the power of food bringing people together. This is where the inspiration for TÊTE comes from. With impressive resumes and various training between the three of them, TÊTE was sure to be a smashing success for the people of Chicago.
Charcuterie, a French word, is an outlet of the culinary arts that is completely devoted to prepared meat products. In addition, the restaurant boasts a wonderful selection of pate. Creatively prepared, TÊTE’s pate is made with several different herbs, vegetables, and ground meats. For example, the PÂTÉ BOURGUIGNON made with heritage pork, pistachio, cassis, and mushrooms, is just one of several creations that TÊTE CHARCUTERIE offers.
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Wherever their careers have taken them in the past, the three men behind TÊTE knew that this city was the perfect place for their newest venture. Inspired by the charcuteries and boucheries that shape the neighborhoods of Paris, TÊTE Charcuterie features an array of house cured saucissons, composed fresh sausages, terrines, pâtés and seasonally driven casual fare. TÊTE provides dinner service Mondays through Saturdays. For more information, please visit tetechicago.com or follow TÊTE on Facebook and Twitter.
