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Butchering (And Eating) Pig At New West Village Restaurant Louro
By
Garth Johnston
Published Jan 15, 2013
Modified Jan 15, 2013
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By
Garth Johnston
Published Jan 15, 2013
Modified Jan 15, 2013
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Because "farm to table" is such a thing nowadays it not uncommon to have a chef come out to tell you how that bit o' bacon you just paid $20 bucks for comes from a very happy piglet that grew up on an idyllic plantation where it romped around with a kitten and a puppy for company before having its throat slit. Less common is to have a chef not only tell you about the pig you are eating—but actually come out and butcher it in front of you. Which is exactly what happened last night at Louro, the new Manhattan restaurant from Um Segredo supper club chef David Santos.
Located inside the old Lowcountry space (which has been nicely livened up with an inviting paint job and some new fixtures) at 144 West 10th Street, Louro serves an interesting looking New American menu [PDF] Tuesday through Sunday. But on Monday nights, it goes back to its Um Segredo roots as a supper club with regularly changing themes. For instance next Monday is a Sopranos dinner (you bet there is "mootzarell") and the Monday after that is a Portuguese Winter Dinner [PDF], both cooked by Santos. Yesterday, however, the joint hosted a slightly different affair.
Instead of doing all the cooking, the Louro team shared their kitchen with the folks from Pittsburgh's Cure Restaurant. And then some! Not only did chef Justin Severino and his team cook dinner with the Louro folk (mmmm, salumi and charcuterie), Severino also carefully walked the dinner guests before the meal through the process of butchering half of a freshly slaughtered hog. While he chopped not only did Severino go into great and fascinating detail about the differences between factory and farm meats and cuts he also talked about how to tell how an animal lived by its fat and the importance of knowing how animals get to your plate. Not to mention way more about curing and aging meat than we expected (which is just us being silly since the man's restaurant is called Cure). And then? Then we ate some of the pig in question—and a lot of meat the Cure team had brought with them.
All in all it was an educating and tasty dinner—and one which made us want to go back to check out Santos' cooking when the guests are out of the kitchen. And also maybe make a trip to Pittsburgh.
144 West 10th Street // 212--206-0606
Tagged
cure
david santos
greenwich village
louro
new bar and restaurant radar
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