What are the opening hours?

Monday 10am - 5pm Tuesday 10am - 5pm Wednesday 10am - 5pm Thursday 10am - 5pm Friday 10am - 5pm Saturday 9am - 5pm Sunday 9am - 5pm

Rob Levitt

Friendly neighborhood butcher shop

04/02/2025

We do a lot of different things at but this will always be my favorite.

03/05/2025

The thing I love about is how easily I can find inspiration from all over the world. It might be an ingredient, a presentation, a technique, a condiment or it might be someone working on something similar to what I’m working on at PQM. It’s funny, though, when the inspiration comes from just down the street. The other day posted about sprouting grains at and it looked and sounded really interesting. I did some reading on the subject and got some rye berries from Spence Farm. After a few days I had these beautiful sprouts! Sweet and nutty with a great texture. Ground breaking? No. Fun and different and something I’ve never tried before? Yup! I used them on a course for an event-PQM Bresaola, Preserved Chanterelles, Sprouted Rye and Burnt Onion Oil

12/25/2024

MERRY CHRISTMAS!!!
is closed today but will be open again tomorrow for@all you’re meaty needs.
Pictured: of pork, bacon, foie, chestnut and squab. (Sorry- this sold out early yesterday. But we’ll make more!)

12/04/2024

I’ve been seeing a lot of cookbook posts lately, so I thought I’d join in. These are all books that were foundational to my early days as a cook.
-The Gotham book was the first ‘Chef Book’ I ever bought and I read it cover to cover over and over. I was lucky enough to eaten at Gotham a few times in the Portale days and it was everything I’d hoped it would be.
- When I bought the Charlie Palmer book, Aureole was the hottest place in NY. I got to stage and eat there and it was incredible
- I had 2 outstanding meals at A16 and the tripe changed my life.
- The Moro books floored me. It is where I learned to use spices and that there was more to the Mediterranean than just Spain and Italy. The whole series is so good.
- Everyone should have a River Cottage Book. This was the first one I bought, followed shortly by the meat book.
- This is just one of many River Cafe books I own and they are all brilliant. It is safe to say that these books really shaped our cooking at mado. I need to meet Ruthie and thank her personally
- What can I say about St John? This book is so important
- Oh Marco….
- This is the coolest book in my collection. A gift from Allie, this is a hard to find book detailing regional salumi from all over Italy. It is soooo cool and I love it and no, you can’t borrow it.
- I read this book so many times, I was more geographically familiar with Italy than my own country. So much great information in this
- Point. My old restaurant’s namesake and the musings of a legend
- If you didn’t have the Bras book did you even cook? Has any book done more for how we present food? Such a monumental work
- The most important book in my collection. This book upended everything I knew about cooking and without it I may never have butchers a pig or hung a salame. Chef Bertolli signed it when he visited my old shop and in the years since, he has made himself available to help me with all kinds of cured meat questions. Allie used to joke that I’d keep it under my pillow when I went to sleep at night.

09/21/2024

My happy place. Just hung a ton of stuff to get ready for the holidays.

08/20/2024

Highlights from some fun dinners last week.
1. Terrine of Pork Rillettes, Smoked Eel and Whipped Foie inspired by/stolen from . Thanks for all the tips, sir.
2. Scarlett Crab and Cucumbers with Chilies, Herbs and Finger Lime
3. Curried Lamb Sausage, Charred Peppers, Eggplant Purée, Garlic Scape Salsa Verde
4. Chilled Melon, Rosé Ice, Fennel Cordial, Chamomile
5. Australian Feta, Macadamia Nuts, Wild Pepperberry, Shaved Mara Onion, Sesame Sourdough
6. Surf & Turf- Australian Wagyu & Morton Bay Bugs, Spigarello, Nasturtium, Sauce Nantua
7. Strawberry Glazed Quail stuffed with Sausage and Foie, Shaved Fennel, Charred Strawberries, Strawberry Molasses
Special thanks to .huff for making all these ideas make sense and to , and .x.orourke for the tips and suggestions for all things Aussie, and for the incredible wines!

08/07/2024

Whoa!! This is amazing! It’d mean so much if you could take the time to vote for us. And you can vote everyday!
There’s some amazing shops on this list. Happy to be listed alongside some incredible people doing great things.
Link in bio….

08/01/2024

I can’t believe a week has passed since I got to cook this incredible dinner. I never thought I would be asked to cook a dinner for the , let alone next to legend and mentor, . Writing and refining and testing these dishes with .huff was such an amazing experience and to have his support for this dinner was priceless. Kyle deserves so much credit for the success of this dinner and everything we do at PQM. From idea to fruition, working closely with some of our favorite farmers, the support and encouragement of Paul and and the hard work put in by my amazing team at means so much. Veronica and Charli put so much of themselves into taking care of our guests and what an incredible honor to have delicious wines paired with our food and served by Evan himself… and Master Som !!!! I’m running out of superlatives…
A humbling and heartfelt THANK YOU to everyone who worked to make this possible and especially to those who chose to dine with us on this magical night. A career highlight for sure.

07/06/2024

Hard to believe .huff and I were in LA last week cooking for the premiere of season 3. Everyone involved in the production of that show is amazing and so nice. I’m very grateful to be a part of it.

06/17/2024

Last week’s dinner was so much fun! And the beef was delicious.
1. Slow Roasted NY Strip, cherry tomatoes, tallow verde, beef fat fries
We seasoned and tied the strips whole and covered them in the rendered tallow. Roasted it in the combi- 125 F with 90% humidity till 100F then let it rest in the fat. Just before serving, removed it from the tallow and blasted it in a hot oven. Tallow verde is like salsa verde /chimmichurri but after the herbs and aromatics are chopped they are stirred into warm (not hot) beef tallow. The hot beef sits on top. Cherry tomatoes dressed with milled, charred tomatoes, red wine vinegar and olive oil.
2. Charred Shaved Sirloin, radicchio, strawberries, beef garum, drippings toast. This was better than I could have hoped. See previous reel for details
1. How we started the night- a tribute to Terrine of Smoked Sturgeon and Oxtail (and other braising cuts) endive, crispy potato strings, soft quail egg, curry vinaigrette IYKYK

05/13/2024

Our Wine Open Houses have been so much fun and this Friday, 5/17 will be a blast! We will be featuring the wines of and with your ticket you get to try 6 delicious wines and a bite inspired by its diverse regional cuisine. But…. For those of you who miss PM at PQM (looking at you, ) .huff and I have put together a very cool a la carte menu based on Portugal’s classic dishes; our twists on some of the classics. So- come taste and learn about the amazing wines of Portugal, then pick your favorite bottle and sit down for dinner. It’s going to be a great night! (Tix link in bio)
Pictured:
1. ‘Paio’
dry cured pork loin rubbed with paprika and herbs, piparra peppers

2. Grilled Sardines
roasted peppers, vinho verde

3. ‘Bacalhau’ Crudo
salted cod, coconut curry, cilantro

05/02/2024

Finally got some and hung. A huge thanks to for the never ending quanciale requests.

Address

845 W Fulton Market
Chicago, IL

Opening Hours

Monday	10am - 5pm
Tuesday	10am - 5pm
Wednesday	10am - 5pm
Thursday	10am - 5pm
Friday	10am - 5pm
Saturday	9am - 5pm
Sunday	9am - 5pm

Website

http://www.publicanqualitymeats.com/

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