What a difference some time can make.
The first time I went to Porkchop (941 W. Randolph St.; chicagoporkchop.com/ ), back in late 2011, I was not overly impressed. Going for lunch during the week, I thought all the foodwhich included sliders, chicken and fried pickles (but, curiously, no pork chops)was solid but hardly spectacular. In sum, I had reservations about Porkchop being on "Restaurant Row" with such eateries as Nellcote.
So I had reservations (no pun intended) about going back to Porkchopand my hopes were not initially raised upon walking across a sticky floor this past Sunday for brunch.
However, that was almost the only quibble I had with the restaurant this time, which has (culinarily speaking) redeemed itself.
The brunch selections are varied, with selections including Southern Benedict (two buttermilk biscuits topped with country ham or bacon and poached eggs, smothered in andouille gravy), the Hammy Omelet, steel-cut oatmeal, chilaquiles (warm corn tortillas with smoked chicken, grilled corn, black beans, and scrambled eggs, topped with pico de gallo and guacamole) and strawberry French toast. (By the way, just in case you're not in the mood for the brunch items, which are offered 11 a.m.-2 p.m., lunch can be ordered as well.)
Having gone to school in Louisians, my friend Fareed opted for the shrimp and grits (Cajun-dusted shrimp and cheddar grits with bacon, mushrooms, scallions and red eye gravy) while I went for the pulled pork Benedict (roasted pulled pork on English muffins, topped with poached eggs and hollandaise sauce, and served with roasted potatoes, red onions, and green peppers).
As high as my standards are regarding food, Fareed's may be even higher. (He gave another restaurant we went to scathing reviews.) However, as soon as he tried the gravy, he was hookedand kept talking about how good the dish was. I have to admit that my selection was delicious as well, although the eggs were slightly too solid (but that's just a quibble). Also, the service was extremely attentive, not just to my table but to the people around me as we sat outside.
Oh, one other thing: We were among the first at Porkchop but the restaurant was out of a couple items, including cinnamon rolls I wanted and beer brands Fareed requested. (However, satisfying alternatives were offered in both cases.) However, even though it distances itself from other local restaurants (especially with its industrial decor, and that's a good thing), Porkchop has made a case that it belongs in the same area as those businesses.