The New York dining scene follows a constant ebb and flow of trends. Consider the large format meal, arguably made popular by David Chang's bo ssäm feast at Momofuku Ssäm Bar. Paying respect to the whole animal and primal cuts can now be seen as a feather in the fedora of a restaurant's coolness and credibility. Or consider goat—once a meat for squares, but now in vogue. You can probably see where I'm going with this. Should the adventurous epicure with an outsized appetite aspire for a large format feast addressed to goat meat, a sojourn to Bangane in Flushing, Queens, is a must. More