Amada, Iron Chef Jose Garces’ Old City Spanish tapas bar and restaurant, is hosting its bi-annual Pig Out on Sunday, September 28th. There will be two seatings for the dinner; the first is at 3:30 p.m. and the second at 6:30 p.m.
The dinner itself will feature a three-course meal starring endless amounts of the Amada’s signature dish, Cochinillo Asado, or roasted whole suckling pig. The pig is carved table-side by a chef and is accompanied by side dishes including rosemary scented white beans, crispy roasted fingerling potatoes and for dessert, indulgent bacon and peanut butter macarons.
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Fette Sau is hosting a special dinner with pairings from High West Distillery on Tuesday, April 1st. Chef Jason Goodman is preparing a menu of all new items for the dinner. The highlight of which will be a whole suckling pig served with whiskey jus and braised with swiss chard. High West Distillery’s Troy Karnes will be on hand to walk guests through the whiskey pairings.
The dinner is $65 per person, not including tax or gratuity. Reservations can be made by calling Fette Sau at 215-391-4888.
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Editor’s Note: This week, we’re going to be introducing our new army of interns to you, the Foobooz readership. And it occurred to us that what better way for you to get to know them a little then for them to tell you all about something they loved to eat. Thus, we set them each to assembling their own Foobooz Six Pack, focusing on something they loved.
Our first submission came from Alex Tewfik, a student at Saint Joseph’s University in Philadelphia, PA. As a food and restaurant enthusiast, Alex spends every waking moment of his day inventing new ways to keep himself eating while hiding how fat he actually is from the rest of the world.
Take it away, Alex…
Matyson’s Suckling Pig Sundays are no more. They have moved on to bigger things. Fortunately, the rest of the city hasn’t. So if you need to satiate your suckling pig cravings, there are plenty of places in and around the city that know how to cook that piglet just right. So with that in mind, here it is: The best places to get suckling pig in Philadelphia.
Slow Roasted Suckling Pig at Il Pittore
Chef Chris Painter’s claim to fame at his semi-eponymous restaurant, Il Pittore, takes three whole days to perfect, and that’s exactly what it ends up being: perfect. Cured in salt, sugar, and herbs for 15 hours, it’s then slow roasted for 12 hours, then buried in pig fat, then portioned and pressed over night. The slow-roasted meat sits on a bed of whole baby carrots and sautéed cavalo nero, swimming in a rich guanciale jus. Crowned with sweet pear mostarda, this pig is a real beauty.
Il Pittore (Rittenhouse)
2025 Sansom Street
More suckling pig this way…
Despite the news that a pork shortage of apocalyptic proportions is apparently eminent (but probably not) and may preclude the creation of any more bacon-based gimmicks (gasp!), Matyson is finishing its Suckling Pig Sundays with one last hurrah this weekend on September 30. The $35 four-course menu will be the last of the pig-filled meals, but October will bring a new prix fixe Sunday dinner featuring whole fish. For the last full suckling menu, read on. Read more »
Over the summer, Matyson offered Soft Shell Sundays and Lobster Sundays and now as fall approaches, they introduce Suckling Pig Sundays. The tasting dinner is just $35 per person and includes four-courses.
This week’s porky menu »
July 30th marks the 4th annual Pork Dinner at Meme with a few changes. Instead of delivering the multi-chef party to two seatings of 30 for the night, Meme is going to do only one seating of 30 to make the party a bit more intimate.
Chefs attending include: Nick Macri, David Katz, Michael Solomonov, Jennifer Carroll, Terence Feury, Peter Woolsey, Monica Glass, John Taus, and Michael Madrigale of Sommelier Bar Boulud & Boulud Sud in NYC.
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Center City’s Alma de Cuba is now offering a traditional Cuban style Cochinillo Asado dinner of ceviche, whole suckling pig (serves two) and dessert. The special $85 per person dinner requires a three day in advance reservation.
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