Suckling Pig in Manhattan
I have some family coming into town this weekend and was wondering if there are any restaurants in the city that prepare it. I know that the Spotted Pig at one time had it on weekends. Do they still do it? If so, would I have to call in advance? Thanks!
On my way to the airport on the M60 last week I passed by a Puerto Rican lechoneria on 125th just east of 3rd Ave that looked full of promise if you're looking for a whole pig. Beacon Elvie's on 1st Ave and 14th makes an okay lechon kawali on weekends. You might also try the suckling pig dishes at AOC Bedford, EMP, Fleur de Sel and Blue Smoke.
Daisy May's would probably be a fun choice, but be aware that it's ultra-casual - formica tables, a couple of wall-mounted televisions, paper plates and paper napkins casual. What you want is the "Big Pig Gig." http://www.daisymaysbbq.com/bigpig.html. And, yes, you do have to order a couple of days in advance.
Daisy May's BBQ
623 11th Ave, New York, NY 10036
Over the years I have tried many versions of Roast Baby Suckling Pig.....
Italian, Spanish, Cuban, American BBQ, Filipino, German, French....and others.....
A long while back, NY Magazine did a feature during the Holidays on who had the best Roast Pig in the City and they mentioned all the places offering it at the time.... but there was a glaring omission which they finally mentioned in ending the article. More or less, it simply stated.....
We did not mention any Chinese Restaurants, but Go to any Chinese BBQ Restaurant in Chinatown and you will find the best Roast Pig in the city....the places where they hang the roasted meats in the window.
My three recommendations are:
Great NY Noodle Town
28 Bowery @ Bayard
Big Wong King
67 Mott Street
*They definitely have roast Pig, but I do not know if they have Baby Suckling Pig
Unknown name of restaurant. Wang or Wong, but on the north side of Bayard Street between Mott and Elizabeth. The nicest and most comfortable of the three locations.
****An added bonus is they all have Roast Duck, Roast Pork and Spare Ribs.
BTW......Chinese preparations have the best crispy skin......especially the BSP.