Can We Interest You in the Pork?

village whiskey pork sammy

The Beer Lass skips the burger at Village Whiskey and instead goes with the pork sandwich.

Chef Dave Conn tosses the pork in a whiskey barbecue sauce then adds a creamy coleslaw atop.  It was served with fried pickles as a side.

Village Whiskey’s Pork Sammy [Beer Lass]

The intriguing Konstantinos Pitsillides of Kanella has dropped his popular and long-running goat stew from the menu and replaced it with a suckling pig entree.

Twenty-five bucks gets you a plate featuring meat from 20-pound whole baby porkers Pitsillides rubs with lard and his own spice blend before slow-roasting for up to three hours; he serves up the pork with love letter pasta tossed with cheese and sweet peas.

Out with the goat, in with the pig at Kanella [Meal Ticket]