Please tuck your napkin into your shirt and loosen your belt a few notches because the epic protein-a-palooza known as "The Five Days of Meat" starts right this very second. From now till oh, about 5 p.m. on Friday, Eater will be your number one source for all things meat. This site will be full of intel on the best beef, pork, veal, lamb, elk, and goat that this city has to offer, and Eater will be shining a spotlight on the people that slice it, cook it, and serve it to the hungry masses.
And the salty, fatty festivities of The Five Days of Meat are not merely confined to this weblog. As a treat for Eater readers, six of the city's hottest restaurants are serving street meat-themed special dishes this week. The chefs of these restaurants have spent the last few weeks perfecting these meaty creations, and now, finally, they are ready for showtime. Here, now, is a guide to the specials that are being served around New York for The Five Days of Meat:
All'onda: Chris Jaeckle is making "saltimbocca spiadini" (skewer grilled meat) with veal leg, peaches, and pancetta. The meat is glazed with jus of veal made with honey and sherry vinegar. Each order comes with two skewers for $9. This dish is available for both lunch and dinner.
Montmartre: Michael Toscano is serving a grilled lamb loin chop with garbanzo beans, espelette yogurt, mizuna, and olive tapenade. The dish is $28 and it's available at dinner, only.
Txikito: Alex Raij is serving a "Falda de Ternera Porchetta-style." That's rolled veal breast a la plancha with fennel pollen and a Gilda salsa verde of basque anchovy, parsley, and piparras. $18.
Alder: Executive chef Jon Bignelli is serving an interpretation of a classic New York hot dog. His version is made with rabbit sausage that has elements of sauce gribiche. It's grilled and served on a Pepperidge Farm top sliced hot dog bun, and it's topped with "grilled asparagus, raw asparagus, an egg yolk, dashi sauce, bonito flakes, and tarragon." $18.
The Clam: Mike Price is serving pork confit and clam tacos. The pork belly is cured for four days with toasted coriander, black pepper, garlic, cilantro, sugar, and salt, and then it's slow-cooked in pork fat. The meat is then sautéed with chopped topneck clams, garlic, chilies, and onions. It's stuffed inside soft corn tortillas with a salad of radishes, pickled red onions, julienned sugar snap peas, cilantro leaves, and lime vinaigrette.
Miss Lily's 7A Cafe: Adam Schop is making "jerk ramen." That's a clear broth with pork belly, jerk chicken, egg, shoyu-marinated ackee, and fermented Scotch bonnet paste. $15.
Stay tuned for an up-close look at these dishes later today.
· All Coverage of The Five Days of Meat [~ENY~]