Pig Feast at The Breslin Bar & Dining Room

2.1.10 I've been looking forward to this day since the restaurant was featured in several reviews. "Bliss" was the word the New York Times used to describe the food at the Breslin. Adam Platt featured the restaurant on the 2010 edition of his Where to Eat feature on the New York Magazine. Because the restaurant has been getting such positive media coverage, we purposely chose a weekday to avoid the inevitable weekend crowd. Despite our strategy, my bf and I still had to wait 30 min. When we finally sat down, we got ourselves going with beer from the tap. I was so pleased to find that they had Radeburger on tap. But, what was better than the beer was the food. Since we were overwhelmed with the various pig parts, we asked for the waitress' recommendation. And we are so thankful for her choices because we very much enjoyed all of her recommended dishes. We shared... Beef & Stilton Pie Small Terrine Board- Guinea hen with morels, rustic pork, rabbit & prune, head cheese, liverwurst; served with pickles, piccalilli, and mustard Fried Head Cheese with sauce gribiche Onion and bone marrow soup with parmesan toast Smoked Belly with mashed potatoes Thrice Cooked Chips I usually don't like pork overload cause it gets greasy, but the smoked pork belly was amazing. It's cooked to perfection and it actually felt like the pork was melting in my mouth. But, my favorite has to be the beef & stilton pie. Our waitress told us it was her favorite, and it was also our favorite. The puff pastry shell is soft and moist but baked just enough to taste the crispiness. Even if you don't have the patience to wait at a restaurant, just give the draught beer and the bar area a chance. You'll appreciate the wait and wonder where these pork dishes have been all your life. Well done April Bloomefield! You did it again. Here are a few pictures from the night:

Small Terrine Board The delicious Beef & Stilton Pie Onion & Bone Marrow Soup Fried Head Cheese