Tete Charcuterie Finally Soft Opens on Randolph

Tete Charcuterie, the chef-driven artisanal meat restaurant in the works for well over a year now, finally soft-opened on restaurant row last night. Glamour meets gluttony with co-executive chefs Thomas Rice and Kurt Guzowski's preliminary menu, featuring an ever-changing selection of house made terrines and sausages in addition to cured meats from neighboring West Loop Salumi on display in the glass-enclosed charcuterie bar.

The current menu features six cured meats, five terrines and pates, four sausages, and 11 a la carte small and large plates. For booze, there's a French-heavy wine list, solid craft beer selection, and craft cocktails.

A long communal table glows under steam punk-esque lighting and a bustling open kitchen with a bold red-tiled accent wall warms the industrial 64-seat dining room that's evocative of a Parisian boucherie. The official opening date is still unknown and the current menu is subject to change.
· All Tete Charcuterie Coverage [-ECHI-]
· Tete Charcuterie [Official Site]
—Madeleine Yastrow