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Nose to Tail Pork Fix

h
hooperblue42 Mar 4, 2012 05:00 PM

Who is doing some good pig cookery in the city now.
I have heard a few but wonder what recomendations anyone has. Love all things pork and like to see what people can do with them!

  1. chompchomp Mar 4, 2012 05:12 PM

    The restaurant formerly known at M&T in Flushing, Queens has an awesome pig face salad. I also love the pork betty at Samurai Mama in Wiliamsburg, and the pig ear salad at the Spotted Pig in Manhattan. Never been to the Breslin but that's also rather piggy.

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    Spotted Pig
    314 W 11th St, New York, NY 10014

    The Breslin
    20 W 29th St, New York, NY 10001

    1 Reply
    1. re: chompchomp
      loratliff Mar 4, 2012 05:42 PM

      The Breslin, as noted, serves the classic whole pig dinner, but I have to say that the pig ear salad the The Spotted Pig is one of my favorite dishes in the whole city at the moment. SO excellent. They have also had Bath chap (pork cheek and jowl, salted, smoked and breaded) as a special small plate lately.

    2. k
      kathryn Mar 4, 2012 05:12 PM

      Try the suckling pig dinner at the Breslin. They will bring you a board with the tongue, eyes, ears, brains, etc.
      http://www.flickr.com/photos/kathryn/5276591436/

      Try also Spotted Pig, Hakata Tonton, Bar Boulud, Ma Peche.

      See also:
      http://chowhound.chow.com/topics/822371

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      Spotted Pig
      314 W 11th St, New York, NY 10014

      Hakata TonTon
      61 Grove Street, New York, NY 10014

      Bar Boulud
      1900 Broadway, New York, NY 10023

      The Breslin
      20 W 29th St, New York, NY 10001

      Ma Peche
      15 W 56th St, New York, NY 10019

      4 Replies
      1. re: kathryn
        Cheeryvisage Mar 4, 2012 05:59 PM

        You sawed the pig head open! Yay! How was the brain?

        I saw Chubby Chinese Girl's post about this dinner, except they didn't even try to eat the brain... made me sad that they walked away leaving like 5 lb of brain on the table.

        1. re: Cheeryvisage
          k
          kathryn Mar 4, 2012 06:50 PM

          They actually present the head sawed open, so I didn't have to do any work :)

          The brain was delicious! As was the jowl and tongue.

          1. re: kathryn
            Cheeryvisage Mar 4, 2012 07:32 PM

            Excellent.

            Your pictures are mouthwatering. :)

        2. re: kathryn
          h
          hooperblue42 Mar 4, 2012 07:56 PM

          thats looks awesome
          I havent been to Ma Peche in a while, i know they do their beef multiple ways dinner, and i hear Bar Boulud is doing some kind of nose to tail series or thing now too that sounded good

        3. k
          kathryn Apr 21, 2012 02:09 PM

          In March, Bar Boulud began doing a "nose to tail" specials menu with six different dishes. They change it every day.

          Last night I tried a pork agnolotti dish with morels, fava beans, peas, and crawfish. Delicious!

          A meal of their charcuterie, some nose to tail dishes, and petits fours (macarons, bonbons, and warm madeleines) would be a very pleasant way to spend the evening,

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