It’s the season for wild boar, when hungry hounds track their prey at New York’s Italian restaurants. Assenzio, a Sardinian place in the East Village, makes a couple of excellent boar dishes, says Peter Cherches–in ragu with gnocchetti or braised in Cannonau wine sauce with juniper berries.
Tuscans also love their cinghiale. At La Cantina Toscana, wild boar appears in sausage with cannellini, ragu with pici senisi pasta, and long-marinated in a hearty stew.
On the Lower East Side, Basso Est serves a nice wild boar ragu, Abruzzi style, with house-made pappardelle.
And at Piccolo Angolo, roasted wild boar might turn up as a special. It’s divine, promises jungirl.
Assenzio [East Village]
205 E. 4th St., between Aves. A and B, Manhattan
La Cantina Toscana [Upper East Side]
1109 1st Ave., between E. 60th and 61st Sts., Manhattan
Piccolo Angolo [Greenwich Village]
621 Hudson St., at Jane, Manhattan
seeking chingale aka wild boar