PrintAlan Richman on Porchetta
I've only had the porchetta from Porchetta that Ed Levine has brought in to the SE home office. It was amazing. Alan Richman's take makes me want to head over there for dinner tonight:
There’s not much in my culinary life I trust less than porchetta. (A corollary: almost all rolled-up, cooked meats served in restaurants aren’t as good as they sound.) Sometimes porchetta contains a few too many innards for my taste, but the real problem is dryness and toughness. Porchetta makes me wonder why Italians, who almost always make sense where food is concerned, bother with it at all.
At the restaurant, Sara Jenkins is the cook and her partners Dave Herman and Matthew Lindemulder the countermen, and a tiny menu is highlighted by the porchetta plate ($12), possibly the best under-$15 serving of food in Manhattan. Bonus: It’s served on piece of cheap, cheerful chinoiserie made in Falls Creek, Pennsylvania.
Here's what Ed had to say about the place back in late September: At Porchetta, the Namesake Dish Is Just About the Whole Deal
Porchetta
110 East 7th Street, New York, NY 10000 (b/n First Avenue and Avenue A; map)
212-777-2151
porchettanyc.com
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