Trendlet: Animal Heads Make Their Way to the Plate
From crispy-pig-face night at Marc Forgione to veal-head barbacoa at Perla.
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From crispy-pig-face night at Marc Forgione to veal-head barbacoa at Perla.
Plus, X'ian Famous Foods explains "Mr. Lamb's Treasures."
St. Anselm will do for wine what Spuyten Duyvil does for beer.
And will the Rising Star Chef bring a restaurant to New York?
Can we stop acting like we’re wrestling a bear while jumping the Grand Canyon when we eat (gasp!) chitlins and (oh my!) scrapple?
The 'Post' identifies a breed of foodie obsessed with meat.