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| | Pig Heaven | | | “Creative Cantonese and Sichuan classics, and not just the porcine kind.” —nymag | | Cuisine: Chinese |
| |  | | Posts (7) | |
| | | | | | Pig it up! "Do you want to eat at a restaurant called Pig Heaven?" asked Lauren, knowing very well what the answer would be. It was the best invitation I'd heard in a long time, in addition to possibly being the most awesome name of a restaurant I had I had ever heard of in New York City... Read More | | | | | | Pig it up! "Do you want to eat at a restaurant called Pig Heaven?" asked Lauren, knowing very well what the answer would be. It was the best invitation I'd heard in a long time, in addition to possibly being the most awesome name of a restaurant I had I had ever heard of in New York City... Read More | | | | | | Is there anything better on this earth than the Chinese-style spare ribs that many of us grew up on? I don't think so. The good ones are tender, porky, and just sweet enough. The late Jerry Nachtman once wrote something to the effect that "I used to think that I could never get enough spare... Read More | | | | | | Four years ago Alex Witchel took a stab at explaining the phenomenon of Jews in New York eating Chinese food on Christmas Day. Somewhere, Christmas will look like this: cheerful children opening presents that don't break by noon; a glazed ham taking pride of place on the heirloom cherrywood sideb... Read More | | | | | | From Serious Eats: New York Roasted ocean trout from Morimoto. Photograph by wEnDaLicious Brunch at Dovetail is presented in mostly two and three bite tasting portions [Eating in Translation] Everygreen and Nancy Lee's Pig Heaven are two good Chinese food choices on the UES [SE:NY Ta... Read More | | | | | | From Serious Eats: New York Editor's note: Every afternoon we like to post a short Sugar Rush to end your day. Think of it as the dessert to your daily blog reading. —Zach Although we've tasted a couple of other chocolate-bacon confections and have been underwhelmed, we are totally s... Read More | | | | | | My friend John T. Edge is in NYC and he has requested that we eat pig when we break bread late Sunday morning. Fette Sau doesn't open that early, and I can't say that the reviews by either Peter Meehan or Robert Sietsema have me convinced I should take Mr. Edge, a true pig afficionado, there. The ... Read More | | | |
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