Perhaps made from Kurobuta pork?
Or a deconstructed scrapple?
Maybe with liquid nitrogen to make "scrapple flakes" (i.e. scrapple cereal)?
(And yes I know about Egg, but that's Brooklyn)
Craftbar and Bubby's have it in their brunch menus.
Momofuku Ssam had it for a while during weekend brunch, before the all duck menu came around. I believe they were making it in house with Berkshire pork.
Momofuku Saam was the reason I was asking.
There were rumors that Alder might try it, but it never happened for whatever reason.
Can't be found in Chicago
Can a good chicken salad sandwich be found in SoHo?
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