Pretty soon entire ducks and pigs will be the only things you can order at New York restaurants: A rep for the newish Ember Room sends word that the restaurant — with consulting chefs Ian Chalermkittichai and Todd English — is redoing its menu, and is now offering whole ducks and suckling pigs, "roasted to perfection." Is it possible that Felix's piece about the economic benefits of feast dining was too persuasive?
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