The Cannibal

This is exactly what I was looking for. A fun place with bartenders who really know their beer, and a really well cooked, flavorful, enormous piece of meat!

Our party of 3 came in here for pre-​dinner drinks and were impressed with the space, beer selection, and menu items. We ordered up some beers and were shocked that each pint had tax tacked on afterwards. Um, it’s weird to have to pay $ 6.42 for a beer. Couldn’t you have just charged me $ 6.50? However, the space does look cool and worthy of another visit.

Located next to resto — owned by the same people. We came for lunch and opted for bar seating because their back dining room was undergoing some work (around holiday time so was a bit odd).
The beer and wine menu is quite extensive and the bartender was also quite helpful in suggesting paring for your dish.
I saw a table ordering the whole pig head. Honestly, it looks a bit too overwhelming for me.
The brusselsprout salad with egg yolks was as good as it sounds. It was my favorite item for the day and I am not even a big fan of Brussels sprouts.
Also had the cannibal — buns, tiger style. Basically fancy hot dogs. It was good but not sure if I would pick that over papaya dogs :)
It doesn’t sound like much but they were enough to fill us two. The sprouts will bring me back again one day.

One frigid New Year’s Eve I was asked, «what do you want to eat? The carnivore I am replied, «meat.» Twiddling our thumbs in indecision as many New Yorkers do when trying to decide where to eat a coveted meal, I then suggested The Cannibal because… meat. «Les get it!» We agreed.
I’d advise going alone or with other 1 – 2 people max as it’s a cozy at-​the-​bar setup. I believe there is a back room as well, but I tend to like the more casual seat and I went during lunch. Overall, it’s a rustic meets upstanding bar sort of environment. Actually, perfect for a date unless they’re *shiver* of the vegetable only diet. Might be awkward.
The entrance welcomes you with a line of refrigerators stocked with an array of bottled (and canned) beers, which then opens up to a large, long bar to the left with a friendly bartender. Wish I could comment on the extent and value of the beers here, but I was accompanied by a more knowledgable beau so I didn’t pick my own drinks (and y’all know I don’t seriously dabble in this area). I will say, I can appreciate a good tasting anything … And this place killed it.
Must order dishes that I tried:
— Steak tartare, bearnaise, crumpet: melt. in. my. mouth. now. My god.
— Peking duck rilletes, scallion, cilantro, sesame: flavorful intro with a fresh finish
— Pig’s head Cuban, head, ham, gruyère, pickles: toasty outside that gives way to a moist inside
Let’s say I left happily full and buzzed, which eventually led me to my couch to digest and die. Again, happily so.
Ending the year with a meat hangover, I couldn’t have asked for more. Can’t wait to keep going back to stuff my belly with body parts. Cute, I know.

Lesson learned: A lot can change in just a few years.
Forgotten lesson remembered: Brunch is a moronic concept and not a fair basis for judging a restaurant, especially if you or it takes itself seriously in any capacity.
I’ve been back to Cannibal many times since that somewhat disappointing initial experience. In reality, the key to success at the Cannibal is either coming alone to have a beer (or three) and some «small» plates, or going all in with a group of fools. The scare quotes should tell you that the small plates are not actually small. If you aren’t in for a full meal but want something to line your stomach with to keep from getting knackered, you can do a whole hell of a lot worse than the house jerky, any of the charcuterie (really, any of it: the sausages, salumi, pâté/​terrines are universally excellent) or even the bar snacks like the pretzel or brussels sprouts. If you want something more resembling a traditional lunch, the Pig’s Head Cuban and Tiger Dogs are fantastic. As you should have realized as soon as you read the word «Cannibal» this is not really a great place to be prissy, or, more accurately, indefensibly (morally, ethically, intellectually) squeamish about particular animal parts. There is offal in dishes. A lot of them. But realistically, if you eat meat, you can eat offal. Hell, you more than likely have without ever realizing it. Don’t be a dillhole about things you see on the menu that illogically scare you.
Assuming you chose the latter option and brought friends, be prepared to wait for some of your larger items of food. Really, be prepared. This isn’t a knock on Cannibal at all. Skillfully preparing large portions of meat the best way possible takes time. When you order a pig’s head the size of two of your heads and expect it to arrive in ten minutes, you’re an idiot. So order like you’ve been in a restaurant before. Get a few things to share. Drink some beer. Hell, maybe even talk to each other. Or, pause to reflect on the fact that you’re on a brownstone lined block in one of the most expensive cities in America eating dishes of nearly unanimously humble origins prepared by a former Michelin star chef and you couldn’t feel better about it.

INSANELY DELICIOUS PORK HEAD. Four of us polished it off, which the server said no one in the past three weeks had done to the degree that we had!
I think the terrines and pâtés that they make in-​house are also good, though we didn’t have a chance to try them.
We ordered the bone marrow also; tasty, but a bit small for the price. The bone that we received was rather shallow, so there wasn’t much to scoop out to eat.
Beer and wine is very expensive. We somehow managed to order two beers that cost $ 13 apiece. Cheaper options ran about $ 8, which is in the more typical range for Manhattan, but still barely acceptable IMHO.

Pros: great beer selection (tons of bottles and a well rounded selection of drafts), inviting space to hangout.
Cons: Food service and seating left much to be desired. Also, none of the menu items were out of this world.
We came here on a weekday for a group dinner. After being told our table would be ready in 10 minutes we were finally seated an hour later. When we were seated we noticed tons of empty tables that would have accommodated us. Additionally they dont take reservations so they couldn’t have been holding any of them. I really wanted to try their signature pigs head but unfortunately they were sold out. We tried the hotdogs, lamb tartare, brussells and the bone marrow. The bone marrow was the best out of the 4 whereas the rest were just okay. The food also came out in an awkward fashion where some of the table had received all their dishes (appetizers and mains) before others had received their starters.
I would come back here for a beer and some bar bites but probably not for a full on dinner.

Et voici une superbe adresse pour les amateurs de produits de charcuteries et de bières. Il né s’agit pas comme le nom l’indique de terminer comme Hannibal Lecter mais de réellement apprécier des produits tous réalisés par cette maison accompagnée de quelques bières. «The Cannibal «se trouve dans la 29ème rue du côté est. Appelé également comme on peut le comprendre «Beer & Butcher «, c’est un exceptionnel endroit plutôt informel dans un Manhattan souvent un peu guindé dans certains établissements de qualité.
Le chef Francis Derby qui démarra plutôt jeune sa carrière puisqu’il avait 14 ans quand il a commencé dans la restauration, possède un joli parcours non seulement à New-​York mais aussi avec quelques stages à l’étranger. C’est aujourd’hui que nous le retrouvons dans cet établissement que l’on pourrait qualifier de gastropub et qui excelle dans la préparation de tout ce qui est autour du cochon, les terrines, les saucisses, toutes charcuteries de qualité. Autodidacte, il est devenu en peu de temps un vrai expert de la confection de ces produits en y ajoutant parfois quelques idées innovatrices. Quelque chose que l’on pourrait parfois associer à de la «charcuterie fusion «. Mais aussi de magnifiques plats comme par exemple ses saucisses avec des morceaux de pain sec, cuit dans de la «root beer «et servies avec une purée de chou-​fleur juste pour donner un exemple. Vous trouverez également que Francis Derby fait partie de l’association «Cochon 555 «qui organise de manière itinérante aux Etats-​Unis des repas autour de l’animal et qui fut gagnant de la compétition cette année !
C’est au contrebas d’un immeuble en brique que vous trouverez son enseigne presque un peu dissimulée avec une entrée camouflée par quelques plantes.
Vous entrerez dans une sorte d’alcôve qui sert d’entrée qui de chaque côté est agencée avec de grands frigos où dans lesquels vous observerez un impressionnant choix de bières. Un petit meuble dans ce couloir qui servirait éventuellement de réception mais continuez en direction du comptoir le long duquel il sera possible de se restaurer.
Au fond de cette pièce au plafond plutôt bas, la cuisine et également un comptoir pour manger au-​dessus des frigos où vous pourrez contempler certaines des charcuteries du jour. Ici principalement une jolie sélection de diverses saucisses et boudins avec aussi des terrines.
Ce qui m’attirera l’œil sont aussi ces magnifiques os à moelle de jolie taille placés dans un des plats. Surement une manière de les cuisiner comme nulle-​part ailleurs.
L’ambiance de ce lieu est des plus cosy, intime et propice à un repas plutôt informel car la plupart des tables sont en hauteur avec souvent des chaises hautes et non des tables de bistrot conventionnelles.
Par contre si vous le souhaitez, il existe une terrasse couverte dans le fond qui permet de manger de manière plus classique si vous êtes en groupe. Une très jolie décoration de saison avec couronnes de sapin et lumières de fêtes.
La décoration est plutôt surprenante mais très à propos avec ces murs parfois un peu délabrés comme dans un loft, de vieux instruments de brocante et même une photo d’Eddy Merckx.
Dans certains recoins des ventes de produits sur des étagères.
La carte est vraiment très alléchante avec diverses alternatives. Sandwichs, snacks, assiettes de terrines, salamis, saucisses, des plats cuisinés et même une sélection de légumes. On choisit de préférence un certain nombre de petites assiettes que l’on se partagent entre convives.
Par exemple, des rillettes de canard pékinois, échalotes, coriandre et sésame. Présentées sur une assiette avec un délicieux pain grillé, elles sont onctueuses, finalement pas trop grasse et subtilement parfumées avec une fine touché asiatique et accompagnées de quelques feuilles de salade.
Impossible de né pas prendre au moins une fois un pretzel si représentatif de la culture gastronomique new-​yorkaise mais d’origine d’Allemagne, Un pain torsadé et poché dans une solution de soude. Ce pretzel ici maison est accompagné d’une sauce au fromage à l’américaine. Encore un classique qui selon moi est souvent infecte… mais ici étonnement bon. Pas vraiment le goût de fromage auquel l’on pourrait s’attendre mais plus une sauce probablement à base de Cheddar et qui ressemblerait à ce que l’on appelle une sauce Mornay en France, à base de béchamel, œuf et fromage râpé. Toujours est-​il que ce pretzel fût un modèle du genre.
Un légume avec des choux de Bruxelles avec un œuf mollet et du jambon de pays extra vieux. Les choux sont finement émincés et poêles, l’œuf coulant et sur le dessus des copeaux bien concentrés en saveur pour apporter une touché fumée a l’assiette.
Des jerky de bœuf maison qui sont arrivés sur notre table malgré de né pas les avoir commandés et qui furent tout bonnement exceptionnels.

Unfortunately we had too salty dishes
But they have really good beers and the atmosphere was nice despite the AC or the cold wind

Admittedly, this was the last stop after a heavy amount of drinking, but as a group we ordered pretty much every meat we could find in the menu and it was all fantastic. The rib eye steak was especially delicious with the butter on the side!
Not the most frugal place, but you’re getting amazing meat from every item so it’s worth the consistency.

Popped in here for a beer after stumbling upon it on Unilocal.It was pretty empty when I came in but it was somewhere in the 5 — 5:30 area. First impression «Wow, look at all the beer» you walk in to a few coolers of single bottle beers. They have a very impressive single bottle selection.
I sit down at the bar and see some beers I’ve never heard of on tap (I’m in heaven). I ordered a Singlecut Sour Kim w/​Raspberrys… not my type of drink but my girlfriends name is Kim and thought it would be funny to tell her I had lunch with a Sour Kim. It was tasty and had a tart/​sour taste but was refreshing considering how hot/​humid it was that day.
I asked the bartender for a menu and as I look it over I realize I don’t see what I thought was the reason I bookmarked this place a Pigs Head Cubano. I asked the bartender about it and she told me it’s on the lunch menu (and they just switched over) but she would ask the kitchen if it could still be made if I was interested. «Yes Please!»
Dispite some reviews saying no TV’s a television broadcast of Star Trek II: The Wrath of Khan entertained me while I looked around (at mostly cycling pictures and some pretty cool looking The Cannibal growlers [I guess they do fills but since I was headed to MSG after this I resisted the urge to get one]).
Sandwich comes out… moment of truth. At first it was very hot so I had to let it sit a bit and normally I can handle hot beverages or food?!? The pig head part of this sandwich is pretty much warm head cheese. I’ve always had a hang up with the thought of head cheese. I’ve never had it… till this day and while I’ve had some charcuterie plates that have had some questionable meats none were head cheese. The result the sandwich is good. The bread has a good crisp, the gruyère was good, and the ham was tasty. I wish it had more pickles, the pickle to sandwich ratio was a bit of (for me) and then there’s that head cheese… it’s fine. The porky bits (sounds so appealing; I know) were good it’s the gelatinous pieces that bothered me. At first, due to the temperature of the sandwich the gelatinous pieces (as I’m referring to them) were a bit smoother and softer not quite like tasty pork belly fat or really slow cooked brisket fat but close. Once it stated cooling off the gelatinous pieces lost their appeal (to me) and it became difficult for me to seperate the look from my mind (or maybe it had something to do with the fact that while I was eating it the ear worm scene in Wrath of Khan was playing on the tv!!!) If you don’t mind head cheese this is yummy I just had to struggle with my own head at points.
A few days after I came here I saw the Hot Dogs on a Michael Simon show… damn, guess I have to come back.
Actually, I have been back (with the not Sour unlike the drink Kim) for drinks before a MSG show. She found it cute and interesting also. We’ll need to come back for dinner. Esp. After seeing a whole pig go past us and headed outside to a seating area I didn’t know existed.
Cool place… I’ll/we’ll be back… again!

After seeing the pig’s head cuban on their menu at Broadway Bites, I made a mental note to try this pork-​centric eatery soon. I got my chance on a summer Friday lunch date with my husband before a movie. We were brought to the outdoor patio behind the main bar; I didn’t notice any other seating available. I was worried after seeing other reviews mentioning how hot and stuffy it was back there, but luckily for us that day it wasn’t too bad. We were seated at a communal table at the opposite end from another couple. The table and benches were kind of rickety and my body was physically jostled every time the other couple moved around. Kind of annoying.
Fortunately, they left before we even got to order. Since my husband was interested in the pig’s head cuban, I ended up ordering the pig’s head terrine with pickled celery and frisée salad instead, along with the roasted beets with orange, ricotta, and pine nuts. It took a while for our food to arrive, which also kind of annoyed me since the only thing that really required «cooking» was the sandwich. It was around 2 PM and the patio was maybe half full. While we were waiting I looked around to see what everyone else was eating and noticed that most people were enjoying different charcuterie boards — in hindsight I realize this is probably what we should’ve been ordering, but we were on a schedule and didn’t have the time to linger over different meats and cheeses (and I would’ve wanted to linger to enjoy all the different kinds they offered).
First the beets came out. For $ 9.xx it was an extremely small serving. Like cup of soup sized. The orange was nice and made the dish very summery and refreshing but overall it was a bit bland. Very pretty, but bland. Then the terrine came out. It was country style which I liked, and the pickled celery was a really great counterpart to the fatty pig’s head. Finally the cuban arrived. I kind of wished they would’ve brought everything out at once since I ended up watching my husband eat his sandwich after he’d already picked at my two dishes. I had a taste and while the bread was expertly pressed with a nice crunchy bite, whatever was in the middle was indiscernible; it was a melty gooey mess. Maybe that doesn’t sound like a bad thing for some, but everything was sliding out with each subsequent bite. Taste was good, not amazing.
I also noticed that the half pig’s head for two is really popular, but the price tag at $ 78 is insane. You can get a brined, deep fried half pig’s head at Danny Meyer’s Maialino for $ 14. It may not come with many bells and whistles, but to me it’s way more worth it (not to mention all the amazing pasta you can have during the same meal). I might come back here for charcuterie, but only if I’m already in the area.

Really enjoyed this restaurant. Had the family with us so we took a table in the courtyard. Be warned — no AC out there, and that is probably my only major complaint. Service was a tad slow, but everyone was friendly and helpful. Ordered the pretzel for this kids — they both loved it. We ordered the duck roulette which was incredible and the pig head. Pig head was done general tso style and was perfectly executed. It was spicy and moist and just delicious. It could easily feed four even though it’s listed for two. Final notes — beer selection was fantastic! All in all we will be back. Great find.

A carnivore’s delight! Leave your veggie-​wielding friends at home, folks.
Got seated with minimal wait, although the host warned us that we had to be out of there in an half and 15 because a large party was coming in later. Fair enough.
We were seated outside in a cramped communal table. Thankfully, everyone was friendly and didn’t mind bumping elbows every now and then. The backyard is enclosed with no discernible AC, which makes it hot and uncomfortable. May want to rethink coming here on a sweltering day.
So admittedly, our true purpose for going to The Cannibal was to get the pig’s head. However, the style that day was General Tso’s, and we just weren’t feeling that (Asians, we know better). But there were so many other delicious items on the menu, it didn’t seem like a much of a loss.
We had the following:
Lamb tartare — With the egg yolk and onions and capers, this was so tasty. Definitely one of the better tartares I’ve had. Surprisingly light and refreshing.
Pig’s head terrine — Since we skipped the pig head, we had to do something that was pig! The terrine was deliciously flavorful, but my real love was for the celery pickles on the side. I’m pretty sure I’ve found my favorite pickles.
Root beer and cornbread sausage with smoked cauliflower — We like ordering weird-​sounding items. Definitely liked the salty sweet flavor of the sausage, which was mixed with cornbread bits that gave it an interesting texture. And the pureed smoked cauliflower was beyond delicious.
Bone marrow — This plate was effing huge! I’ve never had bone marrow this gigantic. Like, forget the bread (which was long gone after one bone). Plenty of radish slices and parsley too. We were hard pressed to finish all that rich goodness, but prevailed in the end.
One thing to note. Although service was friendly, it took forever to get our food. I’m guessing they were backed up in the kitchen. It was actually seeming like we wouldn’t make the hour and 15 minute mark, but what could we do? They gotta bring us the food so we can eat!
Also, the table next to us ordered the pig’s head, and despite our reservations, it did smell delicious. Definitely making a return trip for that.

I came here for a large format dinner with a couple of friends. We had the whole lamb roast which was an interesting experience. We started with the lamb tartare and lamb liver pâté. I wasn’t a huge fan of either, to be honest sometimes lame is a little slimy and gamey for me. The tartare was very mushy and the livery wasn’t seasoned as much as I would have liked. People at the table were pretty split on it. Next came a kale salad which everyone seemed to enjoy. One of my friends is a pescetarian and they were very accommodating. When we received our appetizers they brought her what was the most delicious grilled octopus I’ve ever had.
After the salad they dropped a dill yogurt sauce as well as a green sauce on the table. They also dropped a potato salad with bacon, I’m not huge on potato salad but I had a couple helping as it was very tasty. Then came the lamb, it was essentially a half a grilled lamb on a cutting board. They took it apart piece by piece and served the different cuts in big pans. I went with some rib meat which was amazing. The outside was heavily charred and super flavorful. The meat easily came apart and was juicy without being slimey at all, it was also very well seasoned. It may have been the best lamb I’ve ever had. I was hoping they would have served the tongue which is one of my favorite parts but I didn’t see it and wasn’t about to go digging around the head for it. Yes they brought the head out as well and served it to the host with the neck meat.
For desert there was bread pudding with a buttermilk ice cream I think. It was delicious as well and everyone easily finished off their plate. Service was good the whole time and they have a large bottled and draft beer selection. I had an awesome time though it was a little bit hot in their backyard. The Cannibal is defintly a great spot for meat eaters and one I hope to return to.

Stellar. Stumbled in here on a Friday night and was starving. I had to detox with water all weekend but great experience.
Everything gets cooked out of this small space in the middle of the restaurant. It’s definitely a different type of dining. Think tapas but lots of meat! While we were talking to one of the people at the restaurant about different items, we later discovered it was Francis Derby; the executive chef. Awesome guy.
Lamb tartare, kielbasa, all the pates and the brussel sprouts. Oh my, the Brussels sprouts are ridiculous. Country Ham XO? WHAT?!
The pork rinds are awesome and the Cannibal dogs are pretty neat. Spicy tripe chili. pretty inventive stuff.
I need to come back for the whole Pig’s head. To be continued.

So very well worth a visit! Absolute splendid beer selection is what meets you when entering, then a nice and cozy bar and passed that an inner
yard/​beer garden. Had three different ham, tartare, grandmas pâté, beetroot, Thai sausage and lamb belly. All served with a very nice bread. Great service. I’ll be back.

4.5 stars
If eating half (adult) roasted pig head in which among the most succulent meat you can find falls-​off bone, does not attract you enough for at least one visit to The Cannibal, keep reading further as contrarily to what i initially thought that is actually only one of their surprises.
Francis Derby, their current Executive Chef* has gotten an impressive background that shed light on the impeccable way to compose their menu. The flavor combination and resulting dish got perfect texture, seasoning and surprise. Given that he has pass by the hands of WD~50, Mugaritz (in Spain) or the michelin starred Gilt and Momofuku Ssäm Bar (sous chef) speaks at the very least about talent and creativity
Beer selection is among the most impressive I have found in the city. They have all kinds, particularly Belgian selection. Their staff is impressively knowledgable in this and all other matters, even with a challenging customer such a myself due to food allergies that greatly limits what my body can tolerate.
I was delighted as well by all the foods I have eaten here. From the Smoked Kielbasa with dill potatoes and bacon (tasty, spiced, addictive bites); to their Steak Tartare with Béarnaise and Crumpet, a melting-​in-​your– mouth-​like-​butter raw meat over a buttery rounded shape bread to hold it (crumpet). Overall refreshing, meaty and somehow sweet. To their fantastic Lamb Tartare and Tandori Lamb belly, which were among my faves. On the least favorite we had the Shaved Brussels Sprout salad with too much ham to actually be considered vegetable. And finally, the half (adult) roasted pig head served on a pan cover with melted cheese that put on challenge my somehow acquired surgeon skills. I disliked the melted cheese actually because added an element completely unnecessary in my opinion. But other than that, it is a must order.
Enticed already?
The garden in the back is heated, covered and occupied with several wooden tables for large groups. Which such feast and display I couldn’t help but to think about Goscinny and Uderzo’s comic series in which Asterix and the other Gauls celebrated their once again winning battle against the Romans**. Awww, and so we ate and celebrate the gifts of good food, good beer with beloved friends.
Be aware that the half (adult) pig head is advertised to share among two people which got me deeply perplex. Such advice is either a miscalculation or the recommenders are indeed Obelix et al after a winning battle. For our group of piggy-​like eaters we all agreed that at the minimum 4 starving people would leave satisfied. Please, order accordingly to fully enjoy.
The Cannibal accounts as one of the places where food, service and drinks satisfy to the most. Together with a great vibe I really felt like a friends reunion actually becomes what is suppose to be. Where people, chats and good times wins the battle over Instagram, smartphones and media activity on the site.
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(courtesy of
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We ate the half pig head and it was DELICIOUS but it is not for 2 people at all! Be warned that it is very fatty and you will have a good coma but it is soooo worth it!
Definitely worth the wait! We had leftovers for 3 days! Order t I fit is a big group of 4 – 6 people! Amazing!
Service was outstanding!

Came here for a dinner while we were on a trip to NYC and it was on our list of restaurants. We saw pictures of the roasted half pig head and the boyfriend knew that he had to come here!
We came on a Sunday night and they seated 6 of us in the back ‘patio’ area. The lighting was dim and it was a really cool ambiance. We ordered several dishes that included sausages, pork rinds, pâté, broccoli rabe, a plate of assorted ham, and the roasted pig head.
Everything was very flavorful, meaty, and yummy, BUT that pig head was something else. It was super meaty and fatty, which in my opinion, is amazing!
Definitely come here if you love beer and meats!

Holy balls is it dark in the back garden, at least it’s covered and heated. It’s been a long time since I got the meat sweats, the place oozes meat and it’s a wonderful concept, but I felt like death when leaving. It was too much grease and fat. I thought it was a nice experience, but it was pricey for what it was. It came out to $ 70 per. The price of the beers are on the high side, but it’s almost necessary to wash down the grease. I want to go back and try other stuff.
The food:
Lamb Tartare– red onions, capers, Harissa Aioli, egg yolk. This was excellent. It was so light and perfect, the way tartare supposed to taste. Prob one of my fav tartares, it’s a must order.
Half Pigs Head Reuben– Russian dressing, Rye, melted Gruyère– my God there was a lot of fat. The meat was falling off the bone tender and the sauerkraut cheese mixture on top was wonderful but the pig head was too much fat and too much grease. It’s something you should share with like 4 – 5 ppl. Also, it gets super salty when it cools. The Russian dressing is homemade and it was wonderful, it is a nice addition to the pork.
Tandori Lamb belly– Watermelon, chili, lime salad, pita. Parts of the lamb belly were too salty. But the other parts were good. It’s a massive order, I say it’s enough for 8 ppl. The flavor was great and it’s something you should try, it kinda had a rack of lamb feel. The watermelon salad was an awesome palate cleanser.
Shaved brussels sprout– slow cooked egg, country ham xo. This was barely a noticeable dish. The brussels sprout you put on top of nice crusty bread and eat like like a spread. This dish wasn’t a memorable dish, even with the poached egg.
Peking Duck Rillettes– scallion, cilantro, sesame.- the flavor of the rillette was nice but on the mild side, the toast was a nice hearty thick cut toast that worked well. The rillette had a faint duck taste but it felt like it was cut with something else. This is a skip able dish.