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Go hog wild: The city's whole-pig dinners

At the Breslin (Ryan Thatcher)

At the Breslin (Ryan Thatcher) Photo Credit: Ryan Thatcher

This city has an obsession with all things porcine. Just take a look at how many different kinds of whole-pig feasts are available to New Yorkers. Wholly memorable and hassle-free, they’re the perfect solution for your next group dinner.

What: A suckling pig is roasted to perfection and accompanied by savory sides including duck fat roasted potatoes, roasted fennel and broccoli rabe; the meal is rounded out with a salad starter and dessert. The profile of chef/partner April Bloomfield in this week’s New Yorker has only increased the cred of this already-hot ticket, so if you’re considering booking one of the three nightly seatings at the chef’s table (5:30 p.m., 8 p.m. and 10:30 p.m.) — do it now.
Where: The Breslin Bar & Dining Room, Ace Hotel, 16 W. 29th St.
For: Eight to 12 guests
Cost: $65 per person (pig); a lamb option ($80/pp) is also available
To book: E-mail or call 646-214-5764; forty-eight hours advance notice is required.

What: It’s a whole lot of fun to sidle up with a group of friends to one of the long, wooden farm tables in this casual Alphabet City eatery for its four-course Suckling Pig Feast. The highlight is, of course, the pork, which is served porchetta style: In this Italian tradition, the meat is rolled up with fragrant herbs and spices and roasted for hours. It’s served with sauteed greens, porky black beans and country bread with a pig jus. You choose the salad, appetizer and dessert.
Where: Back Forty, 190 Ave. B
For: 10 to 12 guests
Cost: $600
To book: E-mail or call 212-388-1990; ten days advance notice is required.

What: Roll your sleeves up for this one: Wildwood’s Whole Pig Out features a 30 pound suckling pig that’s smoked and hand-carved tableside. The meal comes with your choice of four sides, such as baked beans with burnt ends, roasted Brussels sprouts or Texas chili. Add chicken or ribs for $10 additional per person; keep the beer flowing for 2 ½ hours for an additional $20 per person.
Where: Wildwood BBQ, 225 Park Ave. S.
For: Minimum 15 guests
Cost: $450 for first 15 guests; each additional guest is $40
To book: Call 212-533-2500; seventy-two hours advance notice required.

What: There’s nothing better than channeling a bit of paradise on a chilly fall or winter evening. At this Park Avenue oasis, the suckling pig is roasted and served luau style, with traditional Hawaiian fixins, including steamed buns, scallion crepes and five different sauces. Pair the meal with a couple of island-inspired drinks – say, #440, a concoction of spiced Montecristo, pineapple, kiwi and ginger meant for sharing – and you’ll be on your way.
Where: Hurricane Club, 360 Park Ave. S., 212-951-7111
For: Eight guests
Cost: $35 per person
To book: Call 212-951-7111; seventy-two hours advance notice is required.

What: In one of the more exotic flavor combinations, the suckling pig here is roasted and glazed with a guava and pink peppercorn sauce, and served with scallion pancakes and toasted cumin lime rice. Half pig meals (for six guests) and quarter-pig meals (for two to three guests) are also available.
Where: Nuela, 43 W. 24th St.
For: 12-15 guests
Cost: $250 for whole pig
To book: Call 212-929-1200. The suckling pig is served nightly on limited availability. So while advance notice isn’t required, it’s best to book in advance.

What: This casual Asian eatery does a Pig Roast starring a 30-pound sucking pig that’s accompanied by sides of Napa cabbage slaw, homemade sesame rolls and two boldly flavored sauces: super duck sauce and a curry lime BBQ sauce. Use the rolls to assemble mini pork sandwiches — trust us, the one you just made will be devoured before you finish building the next.
Where: Mooncake Foods, 263 W. 30th St.
For: 18-20 guests
Cost: $395
To book: Call 212-268-2888; forty-eight hours advance notice required.

What: The haute Suckling Baby Pig Dinner at this sleek new addition to the Eventi Hotel starts with an a beet and caramelized goat cheese salad before moving into a porcine feast served family style sides: creamy potato puree, sauteed spinach and roasted piquillo peppers. There’s dessert, too: “Tocino del Cielo,” a traditional Spanish flan whose name translates to “heaven’s little pig,” and Basque almond cookies.
Where: Bar Basque, 2nd Fl., Eventi Hotel, 839 Sixth Ave.
For: Up to eight guests
Cost: $500
To book: Call 646-600-7150. Seventy-two hours advance notice required.



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