clock menu more-arrow no yes

Filed under:

Pork Pushing

New, 2 comments

Pork belly may be ubiquitous in NYC, but not everywhere. From a piece about the picky diners in Pittsburgh and the chefs who are starting to hate them: "...why do chefs continue to push unpopular ingredients? Why, for example, has pork belly been popping up more and more on local menus, despite the fact that chefs almost universally report having difficulty selling it?" [Post Gazette]

Sign up for the newsletter Sign up for the Eater New York newsletter

The freshest news from the local food world