Bruni Praises the Lard
In today's New York Times Chairman Bruni confirms in hilarious fashion what most Serious Eaters already know and love about food in restaurants these days, namely, that fat rules. Though he did hit many of the fat-centric highlights in New York eating, like Resto, Momofuku Ssäm Bar, and the Spotted Pig, he failed to mention a few of my favorites (both classic and new) listed after the jump. What are your favorite fatty dishes?
- Fresh Bacon with Capsicum and Twice Cooked Pork at the Grand Sichuan mini-chain and Wu Liang Ye Lion's Head (the giant fatty meatball) at Joe's Shanghai and many other Shanghai restaurants
- The elegant pork belly served at Eleven Madison Park
- The Moist Brisket at the new Hill Country Barbecue
- Suckling pig at Pig Heaven and Greater New York Noodletown
- Sliders at The Little Owl.
I could go on forever with my phat fat list, but I'd like to know if fat rules in other cities as well these days. Serious Eaters, do tell. And do let us know what your favorite fat dish is and where to get it.
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4 Comments:
Well, both of my "homes" - one in Maryland and one in Arkansas - are considered "Southern", so naturally, fat (mostly pork fat) rules in my neck of the woods.
In my favorite "hang-out" state, North Carolina, pork fat is almost a religion! And a good religion, at that.
Although I try to avoid "recommending" places to eat, I can certainly expound upon my fave fatty dishes (in order of preference):
1. A platter-sized, rare to medium-rare, Prime Rib with all the fat attached;
2. A pork butt (shoulder), cooked "slow 'n low" and served in any style: pork pickin', pulled pork, sliced, whatever . . . accompanied by North Carolina finishing sauce;
3. A suckling pig, Luau-fashion;
4. Southern fried chicken (drums and thighs).
DocChuck at 10:20AM on 06/13/07
I have never been a fan of the Lion's Head. Always seemed like catfood to me, but I haven't had it in many years. Maybe my palette has changed.
In NYC, I do like the red cooking pork with chesnuts at Grand Sichuan...
and Spicy & Tasty has this dish called "Steamed Pork with Rice Powder" that doesn't sound that interesting but it's actually quite awesome, much more too it than that (well, chile oil, scallions, peanuts).
SoundBitesNYC at 11:08AM on 06/13/07
Basically the whole menu Au Pied de Cochon in Montreal is a fat overdose. Last time I went I ate a Lobster roll that had torchon foie gras on it and was made with a brioche bun, not to mention the mayo... Lipo-coma here I come, it is so freaking good too...
grubnoise at 11:30AM on 06/13/07
My personal bacon awards: thick-cut Berkshire bacon at Cookshop, the open-faced Berkshire bacon sandwich at Five Points (wilted greens, poached egg, mustard vinaigrette, and sourdough toast.), the boar's bacon at Morandi, and the bacon bread at Blue Ribbon Bakery.
kathryn at 11:46AM on 06/13/07