|As it arrived. The sunken eye is near the top|
“It’s being held up by a piece of neck meat. Make sure you rip it open and dig around. I brought you a knife but mostly you just go at this thing with your hands.”
I found the eye, just aft of the jaws. It was crinkly brown with a little ball of hard yellow that had formed on the outside. (The iris?) I started with the cheeks.
Bonnie and I were eating at Cure, a newer restaurant in Lawrenceville, for her birthday. Our general rule for finding a new restaurant is that we don’t eat anywhere that my parents would love. This excludes anyplace that serves baked potatoes. Not that there is a thing wrong with baked potatoes, I just don’t want to spend money to eat one. (Our biggest restaurant avoidance is steak houses. Fifty dollars for a steak I can cook just as well on my Weber kettle grill? Kiss my ass.)
But back to the swine’s head. Imagine a mold of a pig skull with every cavity stuffed with juicy pulled pork then wrapped in bacon. Then deep fry it. Granted, you have to get past the wrinkled eye and the teeth, but beyond that, it’s really quite amazing. The snout was the one part that was a bit disappointing, with its bits of bony cartilage. On the other hand, the gums were a treat, like thinly sliced, crispy bacon.
Lest you think Bonnie was averse to this, she was not. She gamely devoured the pieces I placed on her plate of house made chorizo and gnocchi. I could not say as much for the young girl sitting next to us. She had a look on her face best described as a cross between someone who was witnessing an autopsy and someone who was questioning the wisdom of a fifth shot of tequila. I made sure to pull the upper and lower jaw apart when she was looking.
|The halfway point. See the teeth?|
Bone exposed (God that was fun to type) and eye still intact (though I have to admit, the waiter said he didn’t “recommend” I eat the eye - he didn’t say to “not” eat the eye) we passed on desert which would have been a plate of locally sourced cheeses.
Here is a brief Q&A culled from several inquiries:
Q: Would you eat it again?
A: Hell yeah.
Q: It was BYOB, what did you drink?
A: Duh. A cooler of beers, a squirt bottle of vodka and some tonic.
Q: Did you say pickled beef tongue was on the appetizer platter?
A: Yeah, it was great. So was the creamy lard on baguette.
(I highly recommend you visit this place. Click here for their website.)