New York Magazine

Skip to content, or skip to search.

Skip to content, or skip to search.

Best of New York 2012 • Eating

Best Suckling Pig

  • Salinas

    136 Ninth Ave., nr. 18th St.; 212-776-1990

    Like all delicate works of art, Luis Bollo’s classic Iberian-style rendition of suckling pig takes a little bit of time to prepare. At the Spanish chef’s Chelsea restaurant, Salinas, the house porcella is slow-roasted for almost half a day, and glazed with a sherry reduction until the skin is the color of candied oranges. It’s served on the bone, although it’s so soft you won’t need a knife to eat it. Bollo plates his masterpiece with a vinegary little mound of frisée to cut the richness, and a little pile of grilled fruit (apple in winter, apricots and peaches in spring and summer) to accentuate the tender, steamy sweetness of the meat. Some may quibble with the hefty $44 price tag, but we true pork obsessives know better. This isn’t some fiesta pig, said one of our discerning pork-hound friends as she nibbled on a melting piece of crackling. This is the filet mignon of pigs!

From the 2012 Best of New York issue of New York Magazine

Advertising
Order the Issue Today

Cover of New York Magazine's Best of New York issue

Order This Issue

Other Best Of Guides

Where can you find the city’s top dog groomer? Last-minute tailor? Beef tongue? We eat, drink, dance, shop, shvitz, and trampoline our way around the city, not to mention poll scores of in-the-know colleagues, hard-partying friends, opinionated family members, and, this year, a team of guest expert bloggers to bring you answers to all of the above questions, and hundreds more, in the form of our annual Best of New York issue.

Read More...