Two weekends ago, Ken and I went to The Breslin in the Ace Hotel for their suckling pig dinner. At the time, I was on this REALLY crazy diet so I abstained from eating anything at the dinner, which was an extremely fun test of self control. We were celebrating our friend’s birthday (Happy birthday, Hughie!) and had the main table at the restaurant for the pig dinner. First, you’re served different types of salad, then Mexican-style corn on the cob and glazed carrots, potatoes and then the suckling pig. You have to make a reservation well in advance because they have to get the little piglet:
There’s actually pinspotting on the pig to really accentuate its crispy skin and really tender meat! Another shot of the pig with some of the corn on the cob on the side:
The server cuts up the little pig like a pro on both sides and with a knife and some tongs and then she takes the head to the back to cut everything up for another course (which includes the cheeks, ears and the brain). Hana was brave enough to try the brain and she said it tasted like a plain pate. While everyone was eating, Ken and I snuck off to take photos at the photobooth in the Ace Hotel lobby:
For dessert, they brought a pear tarte and homemade vanilla ice cream:
Ken put the homemade ice cream into his Guinness because the ice cream was served a lot sooner than the tarte. Everyone said the pig was REALLY good – I hope the next time we go, I’ll be able to eat!