The Purple Pig
James Beard Award winner Jimmy Bannos Jr. got his first taste of the restaurant industry early in life. Like, really early. When he was five years old, Bannos was busy busing tables at his father’s New Orleans–focused restaurant, Heaven on Seven. Years later—after culinary school, a handful of grown-up gigs and a life-changing trip to Italy—Bannos opened the Purple Pig on Michigan Avenue. Here at Time Out Market, Bannos homes in on his robust collection of artisanal cheeses and house-cured meats, such as the savory duck-breast prosciutto and the tongue-tingling chorizo.