Whole-animal butchering is the foodie obsession of the moment; check out Joseph Leonard’s take on the trend at this weekly pig-out. Chef James McDuffee uses every part of the animal to create à la carte entrées ($22–$25), appetizers ($12–$14) and the occasional side. The menu will change weekly, but may include treats like a spicy pork-meatball soup. Get there early if you want the pick of the pig. Joseph Leonard, 170 Waverly Pl at Grove St (646-429-8383). 5:30pm–midnight.
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