• Don’t Miss the Carrot Pâté at Parkside

    by Amy Cavanaugh / Chicago Magazine / February 25, 2022

    Chef Justin Kaialoa swapped chicken liver for carrots — and now it’s never leaving the menu.

    I’ll order chicken liver pâté to slather on toast anytime I see it on a menu, but like seemingly everyone else in this era of healthyish eating, I’m also trying to cut back on animal products where I can. So when I saw carrot pâté on the menu at Parkside, the North Center restaurant from the team behind the delightful L&M Fine Foods, I jumped at it.

    Topped with pistachios and microgreens, the velvety spread has the same lush mouthfeel as chicken liver, but it’s loaded with sweet carrot flavor. Slices of grilled Aya sourdough and housemade pickled blueberries and pear butter are served alongside to deck out your toast. Read more HERE

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