Tete Charcuterie fuses new American fare with classical French techniques, creating a stunning array of dishes that are as delicious as they are inventive, in its wood and brick-accented space. For starters, the Hamachi crudo with Asian pear and the roasted shishito peppers with fried garlic are excellent options. Tete Charcuterie has a wide variety of small plates with which to create your own meal. Some of the most popular selections include the dry aged bacon with black pepper and thyme, pistachio and coriander mortadella cheese, pork and chicken pâté, and the roasted delicata squash with quinoa and cranberry.
Larger plate entrées, such as the hanger steak frites, rutabaga puree and the Arctic char with lentils and a pumpkin-red wine sauce, are ideal for heartier appetites. Enjoy your meal at Tete Charcuterie with one of the many craft beers available by the bottle or on tap.
Charcuterie board & shashito peppers are amazing!
Great experience. Food and service were great. Loved the Charcuterie, shishito peppers and dry aged hanger steak. Very affordable. I'd order three dishes per pereon as a recommendation.
This is a great spot! Came here on a Thursday night and unlike many of the West Loop spots nearby, it wasn't crowded and we were seated right away. The Chef's charcuterie board was delicious along with the 2 other plates we ordered (shisito peppers & lamb meatballs). It was the perfect amount of food for the two of us to share. Nice wine and beer list too.
We will be back!
Super affordable for the quality of food. Excellent cocktails and we'd go back just for some wine and Charcuterie as well. Recommended.
Decided to get out of the River North / Gold Coast area to try something different. Read a couple of good views on Tete and decided to give them a try. Very glad I did. Food is delicious - clearly they are very serious about what they are doing. Service was also very warm and efficient. Decent wine list includIng a nice choice by the glass well chosen to match the rustic food, plus a good selection of craft beers.
Most impressive to me was toward the end of the evening when I saw the chefs scrubbing the food preparation counters like their lives depended on it. It really underlined the commitment and passion which is being invested in this place. Go and visit them - they truly deserve your business and it's about much more than just some good cold cuts and terrines. I'll be back soon - one of the most impressive Chicago restaurants I have experienced, pound for pound...
Had dinner here on a Saturday night with friends. We very frequently order charcuterie, cheese, and other small bites when we go out to eat, and we had high expectations for a place that purports to specialize in this. We were a little let down.
The cocktails were okay. The Duke of Medina was outstanding. The service was decent--staff was friendly and knowledgeable, though our order came out in a disconcerting trickle.
Our friend ordered just the charcuterie board. We ordered the charcuterie + cheese for an additional $18. The difference between the regular and the + cheese option was a big disappointment. The pickles were tasty and we liked the spreads that accompanied it, but we received exactly 3 small pieces of cheese. Bit of a stretch to call it a meat and cheese plate. The various charcuteries were interesting and decent. Our favorites were the house bacon and the pot roast pate. Nothing else was especially memorable. Perhaps the bigger entrees were more exciting, but we went for the charcuterie and that's what we ordered.
All in all, a decent place with a staff that seems to really enjoy what they're doing, but we just weren't wowed by the food we ordered. There's tough competition nearby and it's too difficult not to make comparisons.
We had never been to this restaurant before. We also had not looked up their menu online. The hostess only provided us with the Dinner Menu, which only has the option for a preset charcuterie board (either meat, cheese, or combo). We were completely surprised that a place focused on charcuterie would have such a limited charcuterie menu. Even though we neglected to look up the menu online and were thus unaware of the entire ala carte charcuterie menu, how does a restaurant forget to provide a table with their primary menu? Maybe the menu was on the back though and we missed it? If so, "face palm," but regardless the board we got was just not worth the price.
We ordered the combination charcuterie and cheese plate (again, thinking it was our only option) from the Dinner Menu. For 38.00 dollars, we received a fairly large board, containing primarily different pates. I think we got maybe two salami style charcuterie options, and the remainder was all different forms of pate. Don't get me wrong -- I love pate, but I was expecting more variety. Additionally, the cheese section was almost non-existent (I actually thought they had forgotten to give use the combo board till I looked closely) and, similar to the charcuterie, lacked variety. Also, it took an extraordinary amount of time to receive the charcuterie -- the waitress said they had a mix up in the kitchen, which was fine -- mistakes happen.
Aside from the charcuterie, the rest of the food was lack luster and not really memorable.
We had charcuterie again at a different restaurant in Logan Square on Sunday night (two days later) that was exquisite. We will be going there from now on to satisfy any charcuterie cravings since we were so disappointed by Tete. Not sure why it is listed as a top ten in Chicago -- it was also fairly empty on a Friday night in Chicago, which, I think, is saying something.
We ate at the bar & let the bartender select our cocktails & food
He was spot on with both
Excellent meal. Most expensive entree was only $26 too! And it was a dry aged hanger steak. Beautiful presentation and great wine program. Our server Josh was excellent. We'd recommend as a destination dinner for sure.
Always a treat going to tete. Went for a 4 course pre fixe for valentines and it was great. Kudos to the kitchen for portioning a 4 course meal so well. Left without feeling terrible.