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Pork freaks convene at Matyson this week (and the latest on Roundeye Noodle)
Fresh off he and partner Shawn Darragh's successful (and reasonably porky) Roundeye Noodle pop-up, Matyson chef Ben Puchowitz is running a five-course, pig-based tasting at his restaurant (37 S. 19th St.) from today through Thursday.
Pork freaks convene at Matyson this week (and the latest on Roundeye Noodle)
Fresh off he and partner Shawn Darragh's successful (and reasonably porky) Roundeye Noodle pop-up, Matyson chef Ben Puchowitz is running a five-course, pig-based tasting at his restaurant (37 S. 19th St.) from today through Thursday. He's rocking pork rillettes; crispy pig tails with apple/cuke kimchi and Korean chili sauce; pork and clams in a miso/sake broth; choucroute with housemade sausage; and blood orange tart for dessert, all for $45.
Oh, and the word on Roundeye, which we also mentioned in the Jan. 30 edition of Notes from the Weekend — Darragh tells Meal Ticket that they're currently meeting with a handful of potential investors, and that they have a second pop-up event planned for Matyson at the end of this month. There's also talk of a separate takeout-based pop-up, which might be a friendly alternative to those who struck out in line the first time around.
Photo: Albert Yee, from "Hands That Feed Us: A Peek into Our Foodshed"
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