Pork-Infused House
Vodka
Double Down Saloon, 14 Ave A (at Houston), 212-982-0543
Punky East Village dive bar pours bacon-infused vodka into martinis, Bloody Marys and shots. Now if only they could work on some vodka-infused bacon...
Prosciutto Balls
Joe's Superette, 349 Smith (at Carroll), Brooklyn, 718-855-6463
When the ball drops this Saturday night (metaphorically), enjoy your own celebratory swine spheres. Leo Coladonato's ham-and-ricotta fritters are a crispy delight—and a steal at two for a buck.
Peanut Butter BLT
Peanut Butter & Co, 240 Sullivan (between Bleecker and W. 3rd), 212-677-3995
Greenwich Village eatery makes a BLT with toasted bread, fresh-cut bacon and, you guessed it, peanut butter. While it's not exactly edgy, it's far more manly than Ants on a Log.
Bacon Margarita
Porchetta, 241 Smith (at Douglass), Brooklyn, 718-237-9100
Bored by your margarita glass's rim of salt? At Porchetta, gastronomist/mad pork scientist Jason Neroni dusts the glasses with pork cracklings spiked with arbol chiles.
Pork Scraps
Alias, 76 Clinton (at Rivington), 212-505-5011
Resourceful chef Shane Philip Coffey turns his kitchen's leftover pork trimmings into a fried and oatmeal-enriched delicacy. It's like scrapple after a bath.
Lardo Spread
Del Posto, 85 10th Ave (at 16th St), 212-497-8090
Mario Batali's house-cured lardo—aka, pork fat—arrives with the bread, so you can slather on this alternative to butter and worry about avoiding trans fats tomorrow.
B.L.T. Martini
The London Bar, 151 W. 54th St (between 6th and 7th Aves), 212-468-8889
Drink your bacon, lettuce and tomato at Gordon Ramsay's place. Served in a martini glass, the dish looks nothing like the classic American sandwich, yet the tastes are all there.
BBQ Pork Bun
Momofuku Noodle Bar, 163 1st Ave (at 10th St), 212-475-7899
The East Village joint uses slabs of Berkshire pork raised on independent farms, then ups the swine ante by way of smoked pork fat and long-simmered stock made from roasted pork bones.
Grilled Pork Chop
The Little Owl, 90 Bedford (at Grove), 212-741-4695
Yeah, yeah, we know: It's the best pork chop in the city. Why? Size. It's tender, it's moist...but most important, it's massive. You won't have room for apple sauce. The Year of the Pig won't be around again till 2019. So savor the swine—and be thankful you made it through the Year of the Dog unscathed.
Double Down Saloon, 14 Ave A (at Houston), 212-982-0543
Punky East Village dive bar pours bacon-infused vodka into martinis, Bloody Marys and shots. Now if only they could work on some vodka-infused bacon...
Prosciutto Balls
Joe's Superette, 349 Smith (at Carroll), Brooklyn, 718-855-6463
When the ball drops this Saturday night (metaphorically), enjoy your own celebratory swine spheres. Leo Coladonato's ham-and-ricotta fritters are a crispy delight—and a steal at two for a buck.
Peanut Butter BLT
Peanut Butter & Co, 240 Sullivan (between Bleecker and W. 3rd), 212-677-3995
Greenwich Village eatery makes a BLT with toasted bread, fresh-cut bacon and, you guessed it, peanut butter. While it's not exactly edgy, it's far more manly than Ants on a Log.
Bacon Margarita
Porchetta, 241 Smith (at Douglass), Brooklyn, 718-237-9100
Bored by your margarita glass's rim of salt? At Porchetta, gastronomist/mad pork scientist Jason Neroni dusts the glasses with pork cracklings spiked with arbol chiles.
Pork Scraps
Alias, 76 Clinton (at Rivington), 212-505-5011
Resourceful chef Shane Philip Coffey turns his kitchen's leftover pork trimmings into a fried and oatmeal-enriched delicacy. It's like scrapple after a bath.
Lardo Spread
Del Posto, 85 10th Ave (at 16th St), 212-497-8090
Mario Batali's house-cured lardo—aka, pork fat—arrives with the bread, so you can slather on this alternative to butter and worry about avoiding trans fats tomorrow.
B.L.T. Martini
The London Bar, 151 W. 54th St (between 6th and 7th Aves), 212-468-8889
Drink your bacon, lettuce and tomato at Gordon Ramsay's place. Served in a martini glass, the dish looks nothing like the classic American sandwich, yet the tastes are all there.
BBQ Pork Bun
Momofuku Noodle Bar, 163 1st Ave (at 10th St), 212-475-7899
The East Village joint uses slabs of Berkshire pork raised on independent farms, then ups the swine ante by way of smoked pork fat and long-simmered stock made from roasted pork bones.
Grilled Pork Chop
The Little Owl, 90 Bedford (at Grove), 212-741-4695
Yeah, yeah, we know: It's the best pork chop in the city. Why? Size. It's tender, it's moist...but most important, it's massive. You won't have room for apple sauce. The Year of the Pig won't be around again till 2019. So savor the swine—and be thankful you made it through the Year of the Dog unscathed.
