299 Bowery, New York, NY 10003
A pork extravaganza!
First Course:
Fromage De Tete - Gilles Verot's Award Winning Chilled Pig's Head Terrine
Main Course:
Roasted Suckling Pig - Pork, Bacon, Apple and Sage Stuffing
Fingerling Potatoes
Housemade Beer Braised Sauerkraut
Chicharrón
Beverage (right): Anthem, Cider, Wandering Aengus from Oregon - full bodied cider, well balanced between tart and sweet 6.2% abv
Brussels Sprouts
Olivier's Endive Ham Gratin
Dessert Course:
Baked Alaska - Vanilla & Pistachio Ice Cream, Raspberry Sorbet, Fresh Meringue Flambée with Chartreuse
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Bacon cookies and apples
It was a fantastic dinner if you're a fan of pork. The sides complemented the suckling pig quite nicely, although the Ham Gratin was a little on the heavy side, being that it was drenched in cheese and that there was more pork in it. I would have preferred the skin of the suckling pig be more crunchy, cooked like my more familiar with lechón-style, but nonetheless was tasty. We ended up having a lot of leftovers, but both ears and the tail were eaten (I did not partake in those body parts).
The Baked Alaska was refreshingly light and a perfect ending - a chocolate dessert would have been way too heavy.
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