it's comprised of five separate kitchens, serving a single space. the one one i was most excited by was chris cosentino's p!gg - dedicated to all things porky and delicious. but to start things off, we ordered cocktails. i had the red sapphire (gin, raspberry syrup, earl grey tea syrup, maraschino, lemon juice, egg white) and james had the bourbon pig (bacon fat washed bourbon, angostura bitters, sugar, pig ear garnish).
we started with an order of the fried pig ears, which came with a parsley lemon "brainaise" or pig-brain-mayonaise. the ears themselves were either sliced too thin or fried too long for me, as the texture was not my favorite (and i LOVE pig ear) but the flavor was great.
and next, the reason i really wanted to go, was the iberico de belloca crudo, aka pork sashimi. if you'll remember, we went to san francisco last summer and one of the places we went was incanto - one of chris cosentino's restaurants, and it was the first time i had lardo. well, this is the first time i had pork sashimi and it was amazing. fatty and flavorful, sliced incredibly thin, drizzled with oil and lemon, sprinkled with salt and pepper. SO. GOOD. i love that he has a venture dedicated to pork - it is so underrated in american cuisine.
james ordered the manly burger (beer-cheddar cheese, smoked-salt onion strings, bacon lardons) off the umami menu and i had the hoof & mouth sandwich off the p!gg menu (of course) - it was a banh mi-style with pickled vegetables, and thin slices of marinated pig ear, feet and cheecks i think. and some peppers. heavenly!
and finally, there is and a donut. we ordered three donuts. the fg+j (or foie gras and jelly) which was topped with powered sugar and peanuts, the meyer lemon curd, yogurt and blueberry, and the beignets. all incredibly delicious. one the foie is gone (stupid ban) i'll probably stick with the lemon.
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| meyer lemon curd donut. |
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| beignets. |
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| foie gras and jelly donut. |
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| inside the foie gras and jelly donut. |
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