Posted by Zach Brooks, March 5, 2008 at 1:00 PM
Photograph from drewleavy on Flickr
We have no shortage of delicious bagels here in New York City. (Is there a better bagel city in the world?) We also have no shortage of fat laden, drool inducing corned beef. (Is there a better corned beef city in the world?) Yet, explain to me how London is the city that has combined the two into what looks like a pretty outstanding sandwich. It's called a hot salt beef bagel, and it leaves me wondering, "How on earth did we got scooped on this?"
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Posted by Zach Brooks, October 9, 2007 at 3:55 PM
When one talks about food, the word decadent is usually reserved for things like rich chocolaty desserts and expensive ingredients like truffles or foie gras. It isn't usually used to describe dishes like ox heart or pig's head—and yet after a recent meal at Fergus Henderson's St. John Restaurant in London that included both of those things, I can't think of another word to use.
If you are going to consume a meal entirely of pork fat and offal (pronounced "awful" by those who both love it and hate it), there is really only one place to do it. Opened in 1994 by Henderson, St. John Restaurant has become a mecca for eaters looking for a bit of "nose to tail" eating.
As a lover of all things pig, I knew I was in for a treat when we walked into the converted smokehouse and were greeted by three fully roasted, beautiful-looking suckling pigs. One was in the front room, waiting to be picked apart and made into sandwiches for a private cocktail party happening later in the night, and two others were just relaxing above a stove in the open kitchen.
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