Bone Marrow and Parsley Salad
Henderson's signature dish. Perfectly roasted bone marrow served with coarse sea salt, crusty toast, and a small salad of parsley and pickled shallots.
Pressed Pig's Ear Terrine
Super simple, this dish is more about texture than flavor with a nice crunch and a bit of jellyishness.
Potted Lamb's Tongue
Buttered toast, sharp pickled fall vegetables, and a little pot of lamb tongue rillettes capped with lamb fat.
Inside the pot is a creamy spread with large chunks of tender chunks of salty lamb's tongue. Almost like corned beef in flavor.
Crispy Tripe Salad
Hearty baby kale leaves and a crème fraîche mustard dressing go nicely with strips of deep-fried tripe. Crispy and tender with a lightly chewy core.
Trotter can often taste... trottery. This tasted instead like the world's most succulent bacon. Fatty and rich, it came with stewed prunes, mashed potatoes, and a nice big slab of foie gras. Clearly diet food.
Our favorite part was actually the creamy cheesy polenta underneath, though there was no faulting the bird either.
Very airy and bready, it's a doughnut that's almost savory in flavor with a very lightly sweetened vanilla-flecked cream, a hint of strwaberry inside, and a coating of sugar.
Tom Colicchio, Fergus Henderson, Ken Friedman
The Top Chef host and chef of Colicchio & Sons and Craft was hanging out upstairs with Henderson and Friedman.
Whole Pigs Head
We didn't get a chance to taste them, but whole roasted pig's heads are available to share for parties of four.