Last night my husband and I were lucky enough to get seats at the bar at North. We had the pleasure to speak w/ Chef Eric and, after congratulating him on his James Beard Rising Star nomination, we talked about the menu. He said the porchetta was "hands down" the best dish they've ever put out. It looked delicious, but I don't eat pork. I have eaten bacon, but having grown up in a kosher home, I have never eaten any sort of roast pork, pork chop etc.... ( I should add that we do not keep kosher in our home. I eat chicken parm, shellfish etc...just not pork) Since I didn't think I would like it, I thought it would be a waste on me,
We started w/ the mushroom flatbread, which I am obsessed with. And then a fabulous red wine risotto. The husband ordered the glazed shortribs and I order the burger- and I know it has pork confit on top, but I figured I could always taste it and remove it if I didn't like it. Hahahah....
Before our entrees came out, Chef Eric sent us a small tasting of the porchetta. OH. MY. GOD. This was freakin' amazing!!! I am not certain if my description will do it justice but I'll give it a try. A wonderful crispy skin ( yes, I am a fiend for crispy food) and then soft, delicious meatiness. It was so tender and soft and light that it sort of melted into the fork. I can't properly describe the sauce. It was just tasty, pork yumminess. The husband and I devoured the entire portion!
Chef Eric explained that they are getting their pigs from a farmer in Pine Plains ( I believe) about once a week and use this particular type to make this amazing porchetta. Wow! Wow! Thank you to Chef Eric for opening my eyes to a new food that I love, love, love.
My eyes almost fell out of my head when my burger arrived and I saw the size of it. Huge is an understatement. But there was the pork confit on top and now I was jonesing for it!!
I made a good dent in the burger after eating the confit and one of the giant onion rings, but there was no way I could finish. I was stuffed- on porchetta!!!
My husband loved his short ribs- by the way.
OK- so the moral of the long story is: I am crazy over that porchetta!!! Do I say I eat pork now? I don't know. Maybe only at North...