On Recovering from a Meat Hangover

This has been a big week for meat in New York City. The New York Times restaurant critic Frank Bruni took a look at just how much pork is on the menu at Irving Mill (a lot), and asked chef Ryan Skeen “to give the pig a rest.” That was after two of the city's best restaurants hosted dinners prepared by the dean of nose-to-tail eating, Fergus Henderson of St. John in London. Sunday night was the Spotted Pig’s second annual crazy-fun, crazy-delicious FergusStock. Dishes like the pressed pig’s ears drew diners like Top Chef/restaurateur Tom Colicchio and Momofuku’s David Chang. Henderson and his sous-chef (and Spotted Pig chef) April Bloomfield went through 23 pig heads (that’s 46 servings of the pot-roasted half pig’s head) before they sold out at 10 pm.

Fergus Henderson


Fergus Henderson

GQ has an amazing blow-by-blow of the dinner


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