Pork belly: So hot right now
Knife's Edge writes that pork belly has become "so trendy that by now I'd say it's passe."The chef reports that denizens of his Northern California town are flocking to his own restaurant's pork belly with root beer reduction, which he originally thought would be too adventurous for most customers.
He writes: "It's selling. More than we ever have before. Perhaps the mullet wearing citizens of my town only see the BEER part of the sauce and their eyes glaze over."
I enjoyed a wonderful pork belly at Ad Hoc on Superbowl Sunday, then noticed it the other day on the menu at Vitrine in the St. Regis. Some Web searches turn up pork belly recently on the menus of La Folie, Farallon, Salt House, Cortez and Redd. Among others, surely.
Next stop: Olive Garden.
Full Knife's Edge pork belly post: C'est la vie say the old folks
Labels: food, restaurants
4 Comments:
Oh, crap. I don't know what to do.
I ate my first pork belly (not bacon slices) at Fifth Floor a million years ago, and hated it. Ew. So fat.
But now I want to do Sam Breach's dinner party version... but will I still be hip?
Food is fun. That's my motto. (Oh, wait. Isn't my motto "I hate people"?)
Right. Whatever.
Ya, you know I find it hard to find a particular section of a hog passe. Something closely related to bacon and with a lot of fat (I have the inverse reaction to fat you do, I believe, and rather grossly eat my fiancee's steak trimmings) can never be beyond good taste in my mind.
Funny enough I was out for dinner with Haddock last night. I wanted the Pork belly. I felt I had to ask his permission!
Hey, thanks for the shout-out. I only meant that if WE'RE able to sell any as Ryan said, next stop Olive Garden. It's still delish (since Rachael Ray will probably be touting it next).
Passe or no. I'll keep eating it.
Post a Comment
<< Home