The Other Critics

Unterman Goes ‘Wild’ With Marrow and Meat at Beast & The Hare

Photo: Courtesy of Beast & Hare

Patricia Unterman counts herself among the new fans of Ian Marks’s Beast & the Hare, starting with his charcuterie plate: “You dig down with your knife to scoop up the creamy chicken liver pate or the clove-scented rabbit paste to smear on little housemade melba toasts. Salty, moist slivers of smoked duck breast taste particularly good with sweet and sour housemade pickles. Lardo, foie gras and coppa are all made in house. She says the marrow dish was enough to serve three or four, with its pea salad and “blessedly sharp” vinaigrette. And she loves the fried chicken and the confit duck leg “sublimely paired” with Italian kale and butterball potatoes. But she cautions, after “going wild” with the meat and fried stuff her first trip, that one should probably take it easy on subsequent visits. [Examiner, Kauffman’s earlier take]

Unterman Goes ‘Wild’ With Marrow and Meat at Beast & The Hare