Jason Travi will oversee the kitchen at David Reiss' new seafood-focused restaurant.
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Pork belly served eight ways, Iberico raw and in ice cream, and crispy pig head croquettes await.
Ben Ford will cook a six-course dinner paired with spirits from Wisconsin's Death's Door.
Each chef will prepare pork dishes to match mixologists' best efforts.
The chef calls his newest creation at Pigg, "a play on the classic BBQ pulled pork sandwich served on white bread."
Pretty photos emerge from Koreatown's porcine Jangchung-Dong Wong Jokbal.
Freddy Smalls serves a pig ear, bacon, and egg sandwich on its late-night menu.