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A new charcuterie joins Restaurant Row
See you in our dreams, boudin blanc with house-smoked bacon.

Parisian adventure not in the cards this year? Channel the City of Light at TÊTE Charcuterie, a charming new restaurant now open on Randolph.

TÊTE?s decor draws inspiration from the charcuteries and butcher shops that dot Paris. Think hanging cured meats and a glass-enclosed room where you can literally see how the sausage gets made.

The small menu features shareable fresh sausages, terrines (we tried--and loved--the garlicky Fromage de TÊTE for $16) and pâtés. More traditional dishes are served à la carte, including roasted chicken ($25) and grilled halibut with black-olive gnocchi ($34).

Our most surprising must-try? The pickled-beef-cheek salad ($12), which is basically a slab of brined cow?s cheek served sliced with Vidalia onions, capers and parsley. (It doesn?t look gross, we swear.)

TÊTE?s exposed brick walls and beamed ceilings will remind you that you?re eating in an old meatpacking factory, but the floor-to-ceiling windows overlooking Randolph keep things grounded in 2014.

1114 W. Randolph St.; 312-733-1178 or

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