At the rotisserie counter at
Eataly, you can get the porcini-rubbed prime rib in a sandwich,
which we've written about before. But there's a pretty good
porchetta sandwich, too.
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Pork!, went a voice in my head, quickly followed by
Pork! Pork! Pork! OMG Pork! My inner monologue is not particularly eloquent, but it knows what it wants. A bit of nose-following led me to the back counter where Louis DiPalo himself was slicing off a fat hunk of steaming porchetta for a customer.
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Photograph from gastrodamus on Flickr I clicked on the thumbnail for gastrodamus' photo not knowing what it was. And then the bounty was revealed: pork cracklins from Porchetta in the East Village. Yup, those are chunks of outer pig...
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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...
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Today the New York Times covers cheap sandwiches and hot dogs in Downtown Manhattan in their $25 and Under column, all of which we've conveniently reviewed on Serious Eats New York. Check out our reviews of Porchetta, Dogmatic, and...
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Ultra-crispy skin and chunks of pork, some rimmed with fat and some not, nestled into the ciabatta roll. It's a thing of minimalist beauty porcine beauty.
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