How a Master Chef Is Roasting Whole Suckling Pigs in the Middle of NYC

Monk: Eater’s Smoke Point focuses on a wood-fire restaurant in New York City called Peasant, where the chef is roasting whole suckling pigs on a rotisserie wood-fire oven. Those suckling pigs are then portioned into a whole pig dinner that has to be ordered 24 hours in advance.

Description: At NYC’s Peasant, chef Marc Forgione took over from chef Frank DeCarlo after over 20 years, and has kept the idea of wood-fire cooking in NYC alive. The restaurant’s menu includes a whole pig dinner that must be ordered 24 hours in advance of the reservation, as well as wood-fired oysters, Piedmontese steak tartare, and many handmade pastas.

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