Swine: The 5 Best Things to Eat There
A few months ago, the old Rubyfruit space was transformed into Swine. A pork-centric place? Well, not really. The menu is mainly based on small dishes, charcuterie, and bar snacks, but there are a substantial number of entrées. Here are FiTR's five favorite dishes encountered there.
Bacon Braised Rabbit Leg -- Served on a bed of polenta with plenty of gravy, the bunny has absorbed a smoky flavor from the bacon, and the brussels sprouts are an added boon. It's the perfect one-dish meal for early winter.
Bone Marrow & Brisket Burger -- This is one of the juiciest hamburgers in town, with a richness conveyed by marrow, and a smothering of Gruyère over a mantle of caramelized onions. A tomatillo marmalade comes alongside, if you want to get kinky.
Pastrami Reuben -- The Reuben has come a long way since being invented in Murray Hill at a now-defunct deli in the '40s. In this case, a nutty toasted bread, artisanal pastrami in a smoked meat vein, and sauerkraut that was probably made in Brooklyn.
Five-Selection "Board" -- From the lively sections offering cold cuts, charcuterie, and cheeses, one is invited to select three, five, or seven, each of which comes accompanied by cunning condiments. The selection pictured above includes (left to right): foie gras torchon, homemade chorizo, rabbit terrine, cured salmon gravlax, and Twin Maple Hudson Red cheese.