What to Eat at Swine, Bringing Housemade Charcuterie to the West Village Tonight
Since everyone still seems to be bonkers for pork, here comes Swine, a charcuterie and wine-on-tap joint opening in the WV tonight. Chef Phil Conlon’s (Cafe Cluny, Extra Virgin) noshy menu roves from chickpea toasts to chicken liver mousse — housemade of course — to a monster of a “swine chop,” accompanied by local provisions from the likes of Rick’s Picks and Anarchy in a Jar. To drink, find small-production wines by the bottle, half-bottle, and on tap, plus cocktails by Weisi Li (Kin Shop) with assistance from Don Lee (Momofuku). Co-owner John McNulty (Perilla, Joseph Leonard) wants a place that’s downscale and refined all at once, which explains the arcade games and Ping-Pong (eat-on) table that provide diversion in the two-floor venue. Menu and photos straight ahead.
Menu [PDF]
Swine, 531 Hudson St., nr. Charles St.; 212-255-7675
watermelon-jalapeño salsa, cilantro, mint
sorrel, radish, cucumber-dill yogurt
onions agrodolce, crispy fingerlings, green beans, mustard jus
