Danny Meyer’s Maialino has emerged as New York’s authority on swine — after all, the name translates to “little pig” in Italian, and their eponymous slow-roasted pork dish put the Roman trattoria on the map. Now, for the first time, they’re plating pork on a slightly grander scale:
The entire hog.
Introducing “The Whole Pig Feast”, a suckling pig supper available exclusively in Maialino’s private dining room, which seats 8-18 guests and is staffed by a private crew of the restaurant’s top servers. Friends, clients, or colleagues will be necessary — cautions executive chef Nick Anderer, “I don’t think you could take down the whole pig with any less than eight people.”
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… a suckling pig supper available exclusively in Maialino’s private dining room.
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And what a pig — Maialino sources directly from Four Story Hills, the all-organic Pennsylvania farm that counts Per Se, Daniel, and Eleven Madison Park among its New York clientele.
The entire feast includes five pork-centric courses, ranging from salumi and pasta, to the succulent “noble cuts” of the main dish, plus sides of rapini and patate al forno. Selected wine pairings will be available throughout.
To reserve a feast, Maialino requires a week’s advance notice. But after waiting patiently, you’ll get the whole package — lock, stock, and farrow.
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