The Breslin's Dinner Menu, in the Firm Yet Porky Flesh
April Bloomfield, savoring pint before pig.
The Breslin began serving dinner last night, and the Feed has obtained a copy of chefs April Bloomfield and Peter Cho's menu.
Unsurprisingly, it's a meaty, nose-to-tail affair that includes numerous excursions to the British Isles. Think beef and Stilton pie, Scotch egg, malt and vinegar crisps. And then, of course, so, so much pig -- there's stuffed pig's foot, smoked belly with mashed potatoes, pork fat-fried peanuts, house-smoked ham with picalilli, and cabbage and bacon. Alas, poor Wilbur.
Email to Friend
Write to Editor
Print Article
