10th
Back Forty Pig
Note: I have been to this spot a few times and have always been disappointed. Its supposed to be seasonal but its not. I went last spring, shortly after it opened and also a month ago, in Sept/Oct. Same menu, totally different seasons. Food is just not that good. Underseasoned. Had to send my pork Tbone back bc it was raw the first time I went. Second time, got a veggie spread and it was bland and mushy. Suckling pig tasted like refrigerator burn. If anything, the appetizers are fine. Bar is boring.
Anyways, they’re doing pig on Mondays. Stuffing it with herbs and stuff. Not my steez but if some of yall want to try it…have fun! Just passin along the info!
-Spam Kim
EAST VILLAGE— Back Forty is now roasting up and serving whole pigs every Monday night. From the release: “To prepare the pig, chef de cuisine Shanna Pacifico bones it herself; fills it back up with the meat, fresh herbs, garlic, and seckel pears; slowly oven-roasts it; and then slices it to-order as a dinner entree. A thick slice of the roasted swine costs $24 and comes with black beans and sauteed seasonal greens.”
