Looking for the restaurants with best charcuterie plates…go!
Bestia…since they make their own stuff.
- 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).
I had forgotten about Republique…and with such great bread, too!
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
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.
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.
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.
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.
Generally, the most flavorful pork, heritage breeds, sustainability, and humane practices come as a package deal.
Do they use heritage breeds? I didn’t see that.
Been mentioned in articles about the place.
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.