The chalkboard menu at Revival Food Hall’s Danke doesn’t specifically say what species of gore is in the blood paté. But given it appears on a sandwich called the Backyard Dracula, the natural assumption is that it’s human*. The sanguineous sandwich is the October special at the charcuterie bar from the fellows behind Logan Square’s Deutsch-ish Table, Donkey and Stick. One of the few original concepts in the marvelous, sprawling, ever-thronged food hall, Danke features cured meats from chef Scott Manley (formerly of Vie and Blackbird), who—in view of his work at TDS and, more recently, Steadfast—has emerged as one of the most accomplished charcutiers in the city.
Danke, Revival Food Hall, 125 S. Clark, dankechicago.com
