The Best New Restaurant Dishes of 2008
"TERROIR’S PORK BLADE STEAK Like many peers, Marco Canora smartly turned to the Virginia farmer Bev Eggleston for pork, then made the additionally sharp decisions to broil this thin shoulder cut and dump arugula and Parmesan onto it.”
By Frank Bruni, The New York Times
Published: December 30, 2008
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“THERE may not be any dish I’ve enjoyed more in recent months than the pork blade steak at Terroir.
The blade is, as the name suggests, a shoulder cut. The shoulder here comes from pigs nurtured by the Virginia farmer Bev Eggleston, whose outrageously fine swine have ensorcelled many of New York’s more discerning cooks and carnivores.”
By Frank Bruni, The New York Times
Published: June 25, 2008
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“I met a friend for lunch at the front tavern room at Gramercy Tavern to check out what new chef Michael Anthony (formerly of Blue Hill) is up to. I’ll be straight with you. I love what he’s up to. In particular, he’s behind two dishes that are truly life-altering experiences. The first is possibly the greatest meatball known to man (and woman) and second is the best lunch deal ever.”
“The next great thing I discovered at GT was a braised short rib sandwich”
“Both the meatballs and short ribs come from whole sides of Red Devon and Piemontese beef from Bev Eggleston of Eco Friendly Farms located in southern Virginia.”
By Andrea Strong, the strong buzz
Posted: March 18, 2007
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“Virginia Pig Farmer Is the Toast of the New York Pork World”
“Boqueria chef Seamus Mullen calls it “the best pork I’ve ever eaten,” and other very discerning meat men, among them Gramercy Tavern’s Michael Anthony, Savoy’s Peter Hoffman, and Fiamma’s Fabio Trabocchi, all swear by the stuff.”
NY Restaurant Magazine - Grub Street
Posted: October 26, 2007
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”the best dish on the menu might be a giant fatty pork steak ($15) made from the remarkable pigs of activist "holistic" farmer Bev Eggleston.”
By Paul Adams, New York Sun
Published: April 30, 2008
