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...
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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...
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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,...
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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...
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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,...
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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....
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