For nasty bits lovers, eating a meal designed by Fergus Henderson is just about as thrilling as it gets. Henderson, chef and author of the cult classic The Whole Beast: Nose to Tail Eating, is renowned for his offal-loving, skin-and-bones approach to cooking. FergusStock '09, Henderson's exchange program that pairs his creative talents with that of the city's best chefs, took place between October 15 and 17 at two different restaurants: The Spotted Pig and The Breslin, the latter just opened by April Bloomfield by Ken Friedman.
We attended Friday night at The Breslin, a space so new that the faint smell of black lacquered paint greeted us as we walked in.
The interior and the feast, after the jump.