Menu Sneak Peek: Hog Days of Summer at Público


Mike Randolph, left. - MABEL SUEN
  • Mabel Suen
  • Mike Randolph, left.

If you love the pig, as most of us do, Público's menu this week will A) take you to hog heaven; B) make you go hog-wild; or C) spawn lame, pork-centric dad-jokes.

As we wrote about in our preview for the first event, chef Mike Randolph and chef de cuisine Brad Bardon will utilize all portions of the Berkshire whole hogs from Root + Holler. The menu will vary from day to day, and if something sells out, you'll just have to wait for the next Hog Days of Summer event in September.

Here are a few of the dishes to be served today through Saturday:

Pozole Head, trotters, hominy

Grilled Tenderloin Red chimichurri

Smoked Belly Wrapped Pork Loin Grilled potatoes, olive, sultanas, arugula

Shoulder Carnitas Jasmine rice, mango, habanero

Grilled Chorizo Crowder peas, corn, summer squash, fermented cabbage

Ember Bread "Cubano" Cured loin, carnitas, headcheese, pickled mustard seeds

Grilled Ribs Lime, garlic, chile

Plantain Noquis Bacon, chantrelles, banana peppers

OK, one more bad pig joke: What do you get when you cross a frog and a pig? - A lifetime ban from the Muppet Show studio.

Público is located at 6679 Delmar Boulevard, University City; 314-833-5780


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