-
- The Spotted Pig
-
314 W. 11th St.; 212-620-0393
There is comfort food that comforts. There is comfort food that soothes the soul. And there is comfort food like the Spotted Pig’s champ that induces a not unpleasant state of semi-conscious delirium. According to the Oxford Companion to Food, champ is an old Irish dish consisting of mashed potatoes mingled with bits of scallion that was traditionally made in an enormous pot with an imposing wooden implement called a beetle. You beetled your champ and kept on beetling until it was smooth. Chef April Bloomfield follows a more Robuchon-esque approach by boiling her Yukon Golds, then beetling them with the help of a ricer. Aside from that, what’s the secret to a good champ? A touch of freshly ground nutmeg, a pinch of black pepper, and, most important, the proper amount of dairy whipped in with the spuds, or, as Bloomfield puts it, “a little milk to loosen the potatoes and as much butter as you can humanly take.”






Ben Stiller on the Walter Mitty Set

Aubrey Plaza’s Perfect Game
Justin Davidson on the City Opera's Orpheus
Broadway Songwriting in Critical Condition
Look Book: Dr. Lila Wolfe, Chiropractor
Manhattan-Style Tapas Come to Cobble Hill
Fashionables: Beach Sweaters
Where to Drink 2012
The Interminable Horror of the New Old Age
What George Romney's Doomed Run Taught Mitt
Frank Rich on the Post-Racial Farce
Will This Be the Worst Mosquito Summer Ever?


Join the Discussion
Read All Comments | Add Yours
Recent Comments On This Article