Oversized whisks from old mixers serve as light fixtures over the bar at Two.
Refurbished barn doors and other second-use items decorate Two’s interior.
Ramp risotto with roasted ramp bulbs, homemade bacon, Wisconsin parmesan, and an optional fried duck egg.
Even as Two celebrates its first anniversary this weekend, the West Town restaurant is remaining committed to its original mission of serving local food. Between August 1 and 4, chef Tom Van Lente is offering food and drink specials, including smoked pulled pork crafted from a pair of suckling pigs sourced via nearby Swan Creek Farms. The pulled pork will be served alongside housemade honey butter biscuits and candy onion vinaigrette.
While the pulled pork is a limited-time, must-try item, the rest of the menu is equally as inventive and delicious. Adventurous eaters should try the unique ramp risotto, made with roasted ramp bulbs, homemade bacon, and Wisconsin parmesan, served with an optional fried duck egg on top. Or, try the fazzoletti pasta, which comprises extra-wide al dente noodles with homemade guanciale, morels, green garlic, cherry tomatoes, and pea shoots. And don’t leave without trying the puppy chow for dessert—Two’s version of the childhood favorite is served chilled.
Though it's only the restaurant’s first anniversary, the number two obviously has special meaning for the spot. Almost every piece of the rustic decor is in its second use, including chairs from an old school library and a curved bench from an out-of-business bowling alley. 1132 W. Grand Ave., 312-624-8363