The Spotted Pig’s menu has long reflected chef-partner April Bloomfield’s English heritage and her years cooking at London’s Italian-inspired River Café. On October 16, the hot spot broadens its culinary horizons with the first in a series of “Little Piggy” dinners, each devoted to the culture and cuisine of a particular member of Bloomfield’s kitchen team. In the case of sous-chef Edie Ugot, that means such Filipino classics as the egg rolls called lumpia, the stir-fried noodle dish pancit, and, quite appropriately, the porkapalooza known as sizzling sisig (pictured). These and other plates will be available à la carte, mostly in three portion sizes, and in proper gastropub fashion, no reservations are accepted.
Sizzling sisig. Photo: Michael Allin/New York Magazine