The suckling pig roast at The Breslin begins as theater-in-the-round, as diners circle a big oval table, waiting for the star of the show. “You know you’re in for a good time,” says tex.s.toast, who went on to have exactly that.
The pig makes its entrance whole before the head returns to the kitchen, where the snout, tongue, cheeks, and ears are carved up. “The pig was fantastic,” tex says. So were the sides: herbed Caesar salad, roasted carrots, sautéed Swiss chard, and especially pork fat–roasted potatoes with shatteringly crisp skins.
The chef’s-table pig feast is $75 per person, $120 with wine pairings.
Discuss: Best of large-format meals?