Looking for the restaurants with best charcuterie plates…go!
Bestia…since they make their own stuff.
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Hi @skramzlife,
- Chi SPACCA - Wonderful handmade Charcuterie.
- Republique - They make their own Charcuterie and feature interesting selections in addition to pork (such as duck, rabbit and more depending on the season).
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I had forgotten about Republique…and with such great bread, too!
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Really love Cassia’s charcuterie.
Rossoblu’s is pretty great too.
Salame Felino / Testa / Pancetta / Whipped Dry-Aged Beef Tallow / Mortadella DOP / Prosciutto Di Parma [24 Months]
Stracchino Cheese / Crescentine Fritte
Always add the Raw House Sausage on Grilled Bread / 9
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Probably a tall order but if anyone comes across a restaurant Charcuterie that uses humanly-raised pork give me a shout. I’m not a strict “no conventionally-raised pork” girl but try to keep it humane when possible. This relegates me to store-bought. I would love to dig into some good housemade Charcuterie. We sat next to two young dudes devouring a board at Chi SPACCA and I couldn’t keep my eyes off their table.
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Did you ask the Chi Spacca folks where they source their pork?
I have a hard time with those questions but I really should.
I can’t be the only person that immediately thought of Colin the Chicken.
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I’m pretty sure their sourcing is as good as it gets.
I’m pretty sure you don’t want restaurant recommendations from Fred Armisen.
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See, that’s why I said I have a hard time asking those questions in restaurants, and rarely bring it up on this board. The term shooting-fish-in-barrel is immediately what I thought of. 
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Generally, the most flavorful pork, heritage breeds, sustainability, and humane practices come as a package deal.
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Do they use heritage breeds? I didn’t see that.
Been mentioned in articles about the place.
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Sorry @Bookwich. I meant fish-in-a-barrel (an easy target) not crabs which has a totally different meaning. Comeback fail of the day. Who knew?
Nothing about it on the website as far as I know, but Ori Menashe has a page about how Bestia obtains its pork for curing in his cookbook. They use pasture raised, non-GMO Red Wattle pigs which are butchered at the restaurant. He is a big nose to tail advocate, and he doesn’t say so directly, but I am sure he is dedicated to humanely raised animals.
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i’m sure the cook pigs ranch pork at cassia grew up with a nanny, went to private school and had weekly mani-pedis.
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