Back Forty’s crab boils aren’t the only special dinners in the East Village this summer. Hearth sends word that it will slow-roast baby pigs from Bev Eggleston’s Eco Friendly Farms on July 21 (tonight) and 28, and August 4 and 18. The three-course dinners, which will take over the dining room, are $42 per person plus an optional $18 wine or beer supplement as well as tax and tip. You can find reservation information at Hearth’s website. Meanwhile, Prune tells us that now through Labor Day, it will honor its tenth anniversary by serving old favorites as specials. Monday nights: grilled head-on shrimp with anchovy butter. Tuesdays: cold fried chicken with buttermilk dressing. Wednesdays: roast suckling pig with pickled tomatoes, black-eyed peas, and aioli. Finally, Always Hungry NY notices that Momofuku Noodle Bar has launched a reservation site for a series of fried-chicken dinners.
The $100 dinner [that’s the flat fee for your party of four to eight] at the Noodle Bar features two whole fried chickens, one prepared Southern-style with a buttermilk and old bay batter, and the other done Korean-style (triple fried with a light spicy glaze). This awesome duo comes with mu shu pancakes, long spicy peppers, baby carrots, red bell radishes, shiso leaves, bibb lettuce, four fabulous sauces and a basket of herbs so you can spice things up yourself.
Here’s a sample menu for the Hearth dinner:
1. Pork Terrine w/ Pickled Vegetables, Pistachios, Apricots and House-Made Mustard and Frisee Lettuce w/ Gorgonzola, Fried Shallots and Warm Bacon Vinaigrette
2. Whole Roasted Baby Pig from Bev Eggleston at Eco-Friendly Foods (Organically Pasture-Raised) stuffed with Tuscan Pork Sausage. Served with Creamed Swiss Chard and Cannellini Beans with Tomato and Sage.
3. Seasonal Fruit Pie w/ Vanilla Ice Cream