For the fourth year in a row, Chef Fergus Henderson of London's St. John Restaurant is teaming up with April Bloomfield and Ken Friedman to bring New Yorkers a taste of his wares. Though people around the world have been eating offal since the dawn of meat eaters, Henderson's St. John is arguably the archetype for the current nose-to-tail dining movement and has done a great deal to advance the popularity of British food around the world. There probably wouldn't be a Spotted Pig without a St. John. The two restaurants also happen to be two of my favorite in the world. Get both chefs under one roof, and good things can happen.
Last night's menu at The Spotted Pig featured a number of Ferguson's signature dishes (check out the slideshow above).
Tonight he'll be cooking at The Breslin, while tomorrow night, for the first time ever, he'll be doing fish at next door The John Dory. Here are the menus for both nights. All seats are first come first serve!
FergusStock menu at The Breslin Bar & Dining Room (Thursday, 11/3/2011):
Bone marrow & parsley salad Lamb's tongue & bread and green sauce Pressed pig's ears Deviled kidneys on toast Pork chop, chard & mustard Chicken and ox tongue pie for two Pig's head with beans for two
FergusStock dishes at The John Dory Oyster Bar (Friday, 11/4/2001)
Fresh Maine sea urchin Anchovy buns Soft roes on toast Mussels, cucumber and dill Anchovy and egg Brill for two Pike and leek pie
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