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madorestaurant

  1. pig demos for 2010 http://www.madorestaurantchicago.com/whatsnew.html
  2. grass-fed ny strip...GONE! filet and sirloin...dwindling
  3. @kennethaz gotta pay the bills, man.
  4. tonight:beef and kidney stew braised in goose island pere jaques still some steak frites left, but going fast...
  5. also...the frites are fried in beef fat... coming soon: duck egg carbonara with house made pancetta...
  6. grass fed NY strip, tenderloin and sirloin left over from beef dinner hind 1/4 = STEAK FRITES WEEK @ mado! extremely limited, so reso only.
  7. just took beef salami off the smoker, corned beef tongue is bubbling away, and the bolognese has been simmering gently since this morning!!!
  8. mado new year's eve! http://www.madorestaurantchicago.com/whatsnew.html
  9. butchered (no, not slaughtered!) a beautiful, grass fed, angus beef hind quarter from grazin' acres farm. The whole kitchen smells BEEFY!
  10. Beef family dinner is almost sold out!!!! Also, mad props to my good friend Andrew Zimmerman of Sepia. *** from the trib today!!!
  11. @fianco_chicago c'mon in!
  12. tonight: tripe, pork and mutton casuela, chris' crispy pork skins, arancini and beef heart with vin cotto
  13. The Baktolds, owners and farmers of Grazin' Acres Farm will be @ the beef dinner on Sun! They just dropped off the hind-1/4 we'll be using!
  14. this week:tripe! also, butchering a beef hindquarter tomorrow, so pre and post beef dinner goodies will be formulating. (like big steaks...)
  15. mmmmmmm...tripe
  16. HAPPY THANKSGIVING TO ALL FROM mado!!!!!
  17. @KendallCollege did not get a direct message from you
  18. @KendallCollege i was talking to the media to bring these accusations and attacks on us to their attention.
  19. @KendallCollege not misreporting, but people misinterpreting what we're doing. activists need to get their facts straight before they attack
  20. @zeldes our farmer has his own processing facility. he and i are the only people to touch the pigs before they are cooked and served