{"id":25467,"date":"2025-07-29T08:59:29","date_gmt":"2025-07-29T13:59:29","guid":{"rendered":"https:\/\/citystuff.com\/chicago\/2025\/07\/29\/tony-mantuano-of-spiaggia-fame-returns-to-chicago-to-fatten-the-purple-pig\/"},"modified":"2025-07-29T08:59:30","modified_gmt":"2025-07-29T13:59:30","slug":"tony-mantuano-of-spiaggia-fame-returns-to-chicago-to-fatten-the-purple-pig","status":"publish","type":"post","link":"https:\/\/citystuff.com\/chicago\/2025\/07\/29\/tony-mantuano-of-spiaggia-fame-returns-to-chicago-to-fatten-the-purple-pig\/","title":{"rendered":"Tony Mantuano, of Spiaggia fame, returns to Chicago to fatten The Purple Pig"},"content":{"rendered":"

Introduction to Tony Mantuano’s Return<\/h2>\n

When The Purple Pig opened in 2009, the crowds and accolades followed almost immediately. Its chef, Jimmy Bannos Jr. went on to receive the James Beard Award for Rising Star Chef for his playful take on Mediterranean-leaning small plates, prepared in a funky space on Michigan Avenue that once housed a FedEx.<\/p>\n

The Move and New Beginnings<\/h2>\n

In 2019, the Pig moved a stone\u2019s throw away to the ground floor of an office building (at 444 N. Michigan Ave.). Last October, Bannos Jr. left the business he co-founded to focus on Kouklas Greek Eatery in Niles with his father, fellow chef Jimmy Bannos Sr.<\/p>\n

Tony Mantuano’s Involvement<\/h2>\n

Some 16 years after the Pig hit Chicago\u2019s dining scene, Tony Mantuano, the award-winning founding chef of Spiaggia, is stepping into a leading role at the restaurant he\u2019s been involved in from the beginning as one of the original partners. Spiaggia, the elegant Michelin-starred Italian restaurant, ruled the northern end of Michigan Avenue for 37 years until it closed in 2021.<\/p>\n

Mantuano’s Background and New Challenges<\/h2>\n

Five years ago, Mantuano and his wife, Cathy, opened Yolan, a fine-dining Italian restaurant in Nashville. But, he said, the couple were ready for another challenge. \u201cWe could have signed up for another five-year contract, but we felt like our work was done,\u201d Mantuano said.<\/p>\n

Collaboration with Executive Chef Efrain Medrano<\/h2>\n

The chef, who once hosted a presidential election victory dinner for Barack Obama, is now working with Purple Pig Executive Chef Efrain Medrano to fine tune the restaurant\u2019s menu. Medrano is an alum of Spiaggia. <\/p>\n

Maintaining Tradition and Innovation<\/h2>\n

\u201cEffie was a sous chef at Spiaggia, and he\u2019s been with me off and on for more than 20 years,\u201d says Mantuano of their close relationship. The two also worked together at Mantuano\u2019s Bar Toma, located a few blocks south of Spiaggia. \u201cI hadn\u2019t been involved on a hands-on basis for a while at Purple Pig but coming back was like we never missed a beat.\u201d Medrano has already created new dishes for Mantuano to try. \u201cIt\u2019s really hard to mess with something that\u2019s as successful as it is but we need to push it a little bit, and Effie is game,\u201d Mantuano said. However, he assures long-time fans that two dishes that have been on the menu from the beginning aren\u2019t going anywhere: the crispy pig\u2019s ear and the milk-braised pork shoulder.<\/p>\n

Changes and Expansions<\/h2>\n

Other coming tweaks at The Purple Pig include polishing of service elements, which is under Cathy\u2019s watch, and a few design changes. For starters, Mantuano wants to remove the staid security desk that greets guests and replace it with a small bar area with seating.<\/p>\n

The Second Purple Pig<\/h2>\n

But that\u2019s not the only Pig-related project Mantuano is working on. He is in the process of creating a second Purple Pig in Oak Brook scheduled to open at the end of the year. \u201cIt\u2019s an opportunity to spread our wings a little bit and take it up a notch,\u201d Mantuano said, citing the suburb\u2019s friendly attitude as a factor for the location decision. <\/p>\n

Features of the New Location<\/h2>\n

Occupying a former furniture store, the 11,000-square-foot space \u2014 with seating for 230 indoors and 70 on its wrap-around patio \u2014 will feature a market area in the front, open for breakfast, lunch and dinner, and the main dining area. A private dining room will have capacity for 90 guests. Heading up baking will be Noelle Marchetti, the former pastry chef at Yolan. \u201cI don\u2019t know of anyone else within 10 miles that is doing a bakery at this level,\u201d Mantuano said. A wood-burning oven and grill, additions not at the original Purple Pig, will allow them to expand the menu. <\/p>\n

Future Plans and Mentoring<\/h2>\n

While there have been offers over the years to open Purple Pigs elsewhere, none appealed to Mantuano and his partners. \u201cWe don\u2019t really like living on airplanes that much,\u201d he said. But that could change. \u201cWe\u2019re creating this structure that\u2019s going to allow us to grow in the future. We have our eye on some markets, but we haven\u2019t made a decision because we want to make sure this one is as successful as possible.\u201d With the opening of a second Purple Pig, Mantuano will have more opportunities to do what he loves best: mentoring. \u201cIt makes me very proud, and I want to keep that tradition going,\u201d he said, citing Grueneberg, Flamm and New York chef Missy Robbins as Spiaggia alums who got \u201ca little nudge and some training\u201d from him.<\/p>\n

Conclusion<\/h2>\n

Tony Mantuano’s return to Chicago and his involvement in The Purple Pig mark an exciting new chapter for the restaurant. With his experience and expertise, along with the collaboration with Executive Chef Efrain Medrano, the future of The Purple Pig looks promising. The opening of a second location in Oak Brook will not only expand the restaurant’s reach but also provide more opportunities for Mantuano to mentor and nurture new talent in the culinary world.<\/p>\n

FAQs<\/h2>\n