Jim McDuffee, the chef at Joseph Leonard, takes apart a whole pig every Sunday to produce a weekly procession of snout-to-tail dishes. The highlight of wew's recent dinner was a delicate terrine, served with greens and a bit of mustard. Pulled pork with gnocchi was another winner, garlicky and robust. Pot-au-feu was a feast of rib, sausage, and braised pork in peppery, deeply flavorful broth, marred only by excess salt. Pork belly gumbo "was a pass," wew adds, "as was any thought of a sweet after all that."
Joseph Leonard [Greenwich Village]
170 Waverly Place (at Grove Street), Manhattan
Board Link: Joseph Leonard's Sunday night pig dinner