Piggishness

I noticed yesterday that someone got here by doing a Google search for the term "pork butt."  Now, thankfully, I’m not the number one result for this search, but I…

I noticed yesterday that someone got here by doing a Google search for the term "pork butt."  Now, thankfully, I’m not the number one result for this search, but I am on the first page.  I also read this fantastic article in yesterday’s NTY Dining section about the New York restaurant scene’s current fascination with fat.  Believe it or not, I have not eaten all of the dishes featured in the article, but I have managed to sample most of them over the years:  the bo ssam at Momofuku Ssam Bar, the pig extravaganza at Daisy May’s BBQ (on Valentine’s Day, no less), the lardo pizza at Otto (and the lardo spread at Del Posto), the crispy pork with pickled watermelon at Fatty Crab, the sweetbreads at Prune, the deviled eggs on top of crispy pork jowl at Resto, and the roquefort burger and chicken liver toasts at the Spotted Pig.  And, believe it or not, my cholesterol is just fine, thank you very much.

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