The menu says “serves 4 to 6,” but what’s a number when you and a pal are bent on getting the pig feast this dining room is known for? Roasted pig’s head, sausage, smoked bone marrow, pig-ear salad—it’s all part of the bacchanal. (Just take home lots of leftovers.) Still, there are plenty of other ways to partake in the meaty thrills. Dabble in Nathan Anda’s charcuterie menu—we go for the bacon liverwurst, Negroni-inspired salami, and beef heart with bourbon-soaked peppercorns. Or head for bigger plates such as mezcal-braised lamb ribs and pork-shank confit. Don’t overlook the vegetables and smattering of seafood—a welcome counterpoint to all the fatty stuff.
Don’t miss: fries with ranch aïoli; “rotissi-fried” chicken; burger with chorizo and bacon-braised onions; smoked trout with beets; curry Brussels sprouts; Snickers Terrine; walnut-bourbon pie.