Anthony Bourdain needs you to eat this sandwich

Tony Mata resurrects the 3 Little Piggy. [View this email in your browser]( [READER Logo]( [Food & Drink]( | June 14, 2024 Ahhh, 2009. Chicago was home to the sitting president of the United States, the tallest building in the world designed by a woman, and “the greatest sandwich in America.”  That’s what Anthony Bourdain called the 3 Little Piggy, the monumental stack of egg and gooey gruyere atop bacon, ham, and crispy panko-fried pork cutlet he was served on his first televised visit to Chicago.  That was at the erstwhile Silver Palm, where on a slow night the late bartender Dan Palm and chef Tony Mata first summoned this work of evil genius, a sandwich Mata says kept the restaurant “open for another ten years.”  Sadly, the Silver Palm is gone, and so are Dan Palm and Bourdain. But for one magical evening, Mata honors them all when he resurrects the 3 Little Piggy for the next [Monday Night Foodball]( the Reader’s weekly chef pop-up at [Frank and Mary’s Tavern](   Joining him is Stephen Dunne of Roscoe Village’s Volo Restaurant*, one of the few chefs still capable of assembling such a porky megalith (and whose hands can be seen assembling it in [the clip](.  Bow before the 3 Little Piggy this Monday, June 17, at 2959 N. Elston in epochal Avondale.  *aka [the best wine bar in Chicago](. [a sandwich with bacon, egg, ham and a pork cutlet]( [Tony Mata summons the 3 Little Piggy at the next Monday Night Foodball]( The greatest sandwich in America comes alive at the Reader’s weekly chef pop-up at Frank and Mary’s Tavern. by [Mike Sula]( | [Read more]( → Reader Bites celebrates dishes, drinks, and atmospheres from the Chicagoland food scene. Have you had a recent food or drink experience that you can’t stop thinking about? Share it with us at [fooddrink@chicagoreader.com](mailto:fooddrink@chicagoreader.com?subject=Reader%20Bites&body=). [Ube bismark at Somethin’ Sweet Donuts]( That filling is a delightful shock. Whenever I’ve reached the center of this doughnut, either through hearty bites or after my wife has split one into two halves to share, the dense ube sits in great contrast to every other ingredient—hell, to anything else in my field of vision. The dark purple exudes an elegant richness and suggests I’ve never known a color quite as warm and voluptuous as this. — Leor Galil [a woman with long black hair and a black chef jacket]( [Give your lungs a breather: Make cannabutter]( April 2020 | Former Top Cheftestant Angelina Bastidas shares her recipe. by [Mike Sula]( | [Read more]( → [an older man sitting at a table with a plate of food]( [Breakfast with Cliff Kelley is serious business]( April 2013 | Former alderman and WVON talk show host prefers his politics gutsy and his toast dry. by [Mick Dumke]( | [Read more]( → [A Mexican immigrant awed by the abundance of American grocery stores]( October 2017 | “Sometimes I like to go to the stores here just to see the quantity of products that you can choose,” Elizabeth Franco says. by [Julia Thiel]( | [Read more]( → Get the latest issue of the Chicago Reader Thursday, June 13, 2024 [READ ONLINE: VOL. 53, NO. 19]( [VIEW/DOWNLOAD ISSUE (PDF)]( [Donate to the Chicago Reader.]( [Facebook icon]( [Instagram icon]( [Twitter icon]( [LinkedIn icon]( [YouTube icon]( [Website icon]( [Logo] You received this email because you signed up for newsletters from the Chicago Reader. Want fewer emails from us? [Click here to choose what you want us to send you](. Or, [unsubscribe from all Reader emails](. We’ll miss you! [Sign up for emails from the Chicago Reader]( | [Forward this e-mail to a friend]( © 2024 Chicago Reader. All rights reserved. Chicago Reader, 2930 S. Michigan Ave., Suite 102, Chicago, IL 60616