The oh-so-delicious restaurant Joseph Leonard (which I might have mentioned a few times) received a sweet write up in the NY Post. “I Love New Pork” details their ‘Cochon Sundays’, where chef Jim butchers a whole pig, using the different elements in various dishes — apps, entrees, etc. They are available until the pig starts to disappear (which can be seen on a handy chalkboard diagram — allowing them to erase sections when they are sold out).
Considering that the braised pork hock with crispy capers is a dish that still makes my mouth water when thinking about it — Sundays look to be a night I will definitely check out. Any takers?
