70 Prince St., at Crosby St.; 212-219-8570
Cooked in the hearth and served through January 31, Savoy’s cassoulet combines duck confit, pork belly, house-made sausage, and braised lamb.
50 Clinton St., nr. Rivington St.; 212-477-2900
Wylie Dufresne’s riff marries pressure-cooked pine nuts, smoked octopus confit, and house-made rabbit sausage.
188 Orchard St., nr. Houston St.; 212-677-5200
This “cassoulet de Castelnaudary” substitutes duck for what Larousse Gastronomique claims should be preserved goose, to equally rib-sticking effect.
60 W. 55th St., nr. Sixth Ave.; 212-688-6525
Jean-Jacques Rachou’s cassoulet has legions of fans and decades of history, but, alas, no baked-in-its-vessel, too-hot-to-handle crust.