Charcuterie at 676 Restaurant

While the nose-to-tail ethos tends to flourish at neighborhood places like The Bristol and The Publican, you wouldn’t think a tourist destination like the Omni Hotel would be a source for bold, in-house curing and aging. But no one was more surprised than myself, when I got a tip that the chef at 676 Restaurant & Bar was not only aging sausage, salumi and hams in his walk-in, he was also making everything – including the jams, confitures, pickles and other acoutrements – himself. The restaurant is typically a fine place for a business meeting (the views overlooking Michigan Avenue are rather stately), but now you know that if you go, you can also taste some of the city’s most interesting charcuterie platters as well; some, as we’ll show you in this video, also use locally-made hum, which is interesting in and of itself.