What to Eat

Pig Tails at the Bristol

Not the kind for eating
Not the kind for eating Photo: lilivc/Flickr

New to the menu at The Bristol: pigtails. Taking “nose to tail” to its literal extreme, chef Chris Pandel has been picking up the curly protuberances from the good folks at Slagel Family Farm. To get the notoriously tough-to-eat tail to an edible softness, Pandel braises them long and low before finally deep-frying them and serving them up with a South American-incflected pepper-cilantro-lime garnish. Other good spots to get a sweet piece of tail: The Publican, sometimes, and Tickie’s Belizean Cuisine, pretty much all the time.

Pig Tails at the Bristol