Professor Mylan holding class last fall. Tom Mylan's butchering classes at the Brooklyn Kitchen have inspired a pretty religious following. They fill up fast. The curriculum: he walks you through the process of cutting up half a pig, explains... More
Even though I love meat and Belgian beer I'm somewhat ashamed to admit that I've never been to Resto. I decided to atone for this sin of omission by attending its second birthday party pig roast on Saturday. I... More
Last night at the Spotted Pig, chef April Bloomfield proved that every inch of a 150-pound piggy—including the parts that, in many cultures, would be considered garbage—can be turned into unctuous food of the gods. Her five-course snout-to-tail dinner,... More
There are few things better in this world than pig roasts. Unless you're a vegetarian, maybe. And as noted in the New York Times today, few men know their way around a pig better than Tom Mylan, the butcher for... More
As Brooklyn bands played in the backyard of East Williamsburg's 3rd Ward on Sunday, the real rock star was making music by taking a big, serrated knife to a 200 pound roast pig. Butcher Tom Mylan of Diner, Bonita,... More
Besides "What's your favorite restaurant," the question I'm asked most at non-food-related parties is "What's a good brunch spot that I won't have to wait on line to get in"? I call it the "Don't tell me about Sarabeth's" question.... More
