Share this Caesar—plus a spread of porcine delights—at the Breslin.
The Breslin, Ken Friedman and April Bloomfield’s porkcentric gastropub, has upped the ante on its medieval-scale offerings with a nightly pig roast. Starting on February 22, up to 12 guests can claim a seat right in front of the open kitchen for a whole suckling pig dinner at the chef’s table (seatings are available at 5:30, 8 and 10:30pm).
The meal promises a whole roasted pig, anchovy-dressed Caesar salad and four sides, including duck-fat potatoes and roasted fennel. The cost: $65 per person, $75 with dessert. Buying your way into the no-resy Breslin: priceless.
Call 646-214-5764 or e-mail chefs.table@thebreslin.com to make reservations.—Jessie Cacciola
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