clock menu more-arrow no yes mobile

Filed under:

Going Whole Hog

New, 9 comments

2012_whole_animals_1234.jpgThe owners of Bushwick's Northeast Kingdom are going to start using whole animals at the restaurant, every day. They think that this will increase their profit margin by up to 20 percent, but restaurateur Paris Smeraldo also notes: "This is what good food’s about—greater connection to understanding where our food comes from and having relationships with farmers." [Bloomberg]

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

The freshest news from the local food world