Chicagoist is in Meat Heaven at Goose Island

Chicagoist’s Chuck Sudo checked out the new menu at Goose Island on Clybourn, where Executive Chef John Manion is gradually evolving his menu to bring it to the level of such beer-friendly destination restaurants as The Bristol, The Gage and Duchamp.

Sudo loves the duck pancetta and the pork sliders, but duck prosciutto is a little too salty, and the pork rillettes that top the burger are “lackluster.” But, um, about that burger? It’s a “$16 monster burger made from grass-fed Tallgrass beef, topped with duck “ham”, pork rillettes and a fried egg which rivals any sick creation Kuma’s has recently conceived.” Whoa.

First Bites: Goose Island Clybourn [Chicagoist]

Chicagoist is in Meat Heaven at Goose Island