Philly's Best Review

This is for a 2015 trip to Chicago, including the following posts:

Big & Little's, David Burke's Primehouse, Little Goat Diner, Philly's Best, and The Publican. 

Regular readers know that I've never really been a fan of the majority of Philly's cheese steak joints. There's either not enough cheese or the meat is really dry. That being said, my Center City / South Philly favorites are John's Roast Pork, Ishkabibble's, Mike's at the Comcast Center, Tony Luke's, and Jim's. Heck, I'll even throw in Gooey Looie's for the sheer heft! Hmm, maybe Philly has grown on me over the years (more on that later)? Admittedly, I may have had some bias because the first "Philly" cheese steak I had was at college - in Chicago. After a late night and even the next morning, there was nothing better than some cheese steaks from Philly's Best. They were always juicy, dripping, and satiating that inner craving for grease, meat, and cheese. Granted, I'll admit most of my faculties were probably not up to snuff when I ate them.

So when I came back to Chicago for a work conference, the first stop I made (even before the hotel!) was to the Greektown outpost of Philly's Best. It was late and midweek, but there were still plenty of folks from nurses to the gentlemen in blue - all stopping by for a cheese steak. You couldn't help but notice the Philadelphia Inquirer articles adorning the walls and the pride they had in using Amoroso rolls!

Cheese Fritters [$5.99]

 

I started off with the cheese fritters. I can see these being decent hangover snacks, but I couldn't help but compare them to fried cheese curds. While the fried cheese fritters were decently buttery and nicely crisped, there was no stretch from the cheese and frankly, you couldn't really discern what was within. It came with a pat of marinara. But no matter - the fritters were just an attempt to satisfy my inner fat boy. I obviously came here for the cheese steak.

Large Philly Cheese Steak [$13.24] 

Whiz & provolone, 'wit, garlic bread

These days, I have to order mine with both whiz and provolone - 'wit and on a garlic toasted roll no less. The melange of meat, cheese, and onions was just as I remembered - incredibly juicy, inundated with fried onion flavor, and well-seasoned. This isn't clean living - the taste will be on your hands 'till the next morning.

The only downfall? The whiz was put underneath the steak and thus, on top of the bread. That's a huge pet peeve of mine. In what world should the roll be breaking apart from the liquid gold? Good thing I didn't ask for delivery because that would have been a bigger mess. Dean, from Philly's Best, did let me know that usually the whiz goes on top, but the cook made the call with my request for two cheeses.

Either way, in retrospect, structural integrity is something that Philly definitely has in spades. But I still have to give it to Philly's Best (in Chicago!) - there's something about their combo of meat, cheese, and onions that makes for the perfect bite. Combine that with a fresh roll that holds up to the heft - it's definitely one of my top gustatory pleasures.

Big & Little's Review

This is for a 2015 trip to Chicago, including the following posts:

Big & Little's, David Burke's Primehouse, Little Goat Diner, Philly's Best, and The Publican. 

Look - I love food. And that means there's a good chance I'll be scoping out the Food Network and the Travel Channel. And guess who's on the Food Network 50% of the time. Guy Fieri. The GF's not a fan at all, but I can't complain about some of the food that's shown on his show. Heck - I can't complain about Guy Fieri's food either, because I've never tried any of his restaurants (though there's plenty of folks that have gone off on that!). That being said, there's one place in Chicago he highighted that really caught my eye. More importantly, it's been consistently ranked as a Chicago favorite. I mean c'mon - pork belly po' boys and foie gras fries? That's right - I'm talking about Big & Little's. 

I stopped by the New Orleans location, which hides a gem within a somewhat sketched out area. Once inside though, there's plenty of seating in the form of patio picnic tables. 

Pork Belly Po' Boy [$8] + Fried Egg [$1]
 

I ordered my pork belly po' boy with a fried egg on top - cuz that's how I do. The over-easy fried egg didn't have a ton of yolk, but I'm all about adding up the cholesterol intake regardless. There was plenty of crisply fried and well-seasoned bits of pork belly to help that along. The crisp pickles helped to provide a small amount of acidic balance, but the drizzle of maple syrup aioli brought this bad boy over the top. The bread was nicely crusty, but eventually it became drenched in grease and maple syrup drizzle. Overall though, a solid bite, if you can get your mouth around it! 

Foie Gras Fries [$16]
 

I was blown away by the foie gras fries though. A must order! A generous lobe or two of foie was on offer, with a nice caramelized sweetness that was surprising. The fatty foie drenched the crisp fries underneath, which were fried up in soybean oil. The spuds were seasoned well, with the pepper really coming through on each bite. Ridiculously good. 

I had a chance to talk to co-owner Gary Strauss (the Big in Big & Little's) and it's clear he has a lot of appreciation for the accompanying explosion of business that came with Guy Fieri. Gary and Tony D'Alessandro (Little) were smart though and took their time before opening their second store. Still, business kept booming because they soon opened up a third location. In my estimation, that sort of exponential explosion can't be due to Guy Fieri alone. Consistency and quality are key and exemplified in the fact that they still work at all the stores and shop for their produce daily. They constantly rework the menu, but the classics remain. Because there's no reason the foie gras fries should ever '86ed! 

Little Goat Diner Review

This is for a 2015 trip to Chicago, including the following posts:

Big & Little's, David Burke's Primehouse, Little Goat Diner, Philly's Best, and The Publican. 

Stephanie Izard's a force in the Chicago culinary scene. Sure, she's the first female chef to win Top Chef. But more importantly, she's staked her culinary claim in the West Loop area of Chicago, which is certainly a dining hot spot. Chef Izard's got Girl and the Goat & Little Goat Diner amidst bastions such as Aviary & Next as well as Publican & Blackbird. And something's clearly going right in her kitchen, because both of her locations are regularly packed. 

Case in point - I popped in for an early lunch during a week of conferencing in the city. And Little Goat was stuffed to the brim, whether diners were enjoying themselves al fresco or within. Little Goat is Chef Izard's upscale, yet unpretentious, diner. It features a wide gamut of classics with some culinary twists, many of which were Asian-inspired. I pulled up a seat at the counter, which offered a decent view of the kitchen at work.

Smoked Pork & Toffee Crunch Shake [$7]

I had to start off with this shake, considering my entire dining experience this trip was essentially a gustatory gamut of carnivorous delights. The foundation of smokiness was quite intense, but the sweet and salty elements of the toffee crunch helped to create some balance. There were small chunks of pork interspersed throughout the shake, which was tasty overall, but more gimmick for me than a must-order. 

 

Pork Belly Pancake [$13]

Scallion pancake, house hoisin, bok choy salad, ginger maple dressing

On the other hand, you'd be hard pressed not to find me ordering this must-have dish. I appreciated that the Asian flavors weren't overtly in your face, but I found myself wondering how I wasn't indulging in an elevated Peking duck meal, supplanted with a crisp and hefty portion of pork belly. The gluttonous chew from the scallion pancake was on point and provided a nice textural contrast with the crisp bok choy slaw. The slaw which had just enough acidity to balance out the pork belly which was hidden beneath. 

Well-crisped on the outside, it yielded to a trembling and unctuous cut of belly that was absolutely delicious. The ginger maple dressing helped to provide some sweet spice to counter the savory elements, while the fried wonton strips provided additional texture for each bite.  

Mac n Cheese [$7]

Camembert, cheddar

It's a safe bet that I'll always try the mac n cheese. This iteration featured sharp cheddar melded with creamy Camembert. The well-seasoned marriage lent itself to a creaminess that clung to the al dente shells, topped with crisp and buttery bread crumbs. Nothing wrong here. 

Overall, I was impressed with Chef Izard's upscale diner. The menu is large, but considering the long hours it's open and the impressive crowds it pulls in, there's plenty to satiate a wide variety of appetites. The pork belly pancake is certainly a winner and has me salivating for my next trip back to Chicago. Girl & the Goat is now a must for me. 

David Burke's Primehouse Review

This is for a 2015 trip to Chicago, including the following posts:

Big & Little's, David Burke's Primehouse, Little Goat Diner, Philly's Best, and The Publican. 

Dry-aging steaks have certainly gone beyond the standard 28-day time frame. Case in point, if you're at Mario Battali's Carnevino in Vegas, you have the chance to indulge in a 240-day dry-aged riserva steak. Dry aging helps in intensifying the beefiness of your standard cuts of steak by breaking down the intramuscular fibers and lending way to a nice funk. And if you're in Chicago, there's no place better than David Burke's Primehouse to enjoy a proper dry-aged steak.

A Top Chef Master in his own right, Chef Burke's got a clear passion for beef. So much so that he was the first chef to own his own bull. Named Prime 207L, or simply Prime, this is the Black Angus bull that's sired the foundation for high-quality steaks. In fact, despite Prime's passing, his sperm has been frozen to continue the line of beef.

Rye-P-A [$16]
Templeton rye, absinthe, bitters, orange, IPA
 

After a long day of conferencing, I decided to start off with the Rye-P-A. I usually only drink stouts if I'm opting for beer, but was intrigued by the potential balance of the IPA with the orange and absinthe. Coupled with the stiffness of the rye whiskey, we're talking about a smooth tipple that comes through with floral citrus notes.

Bread Service
Gruyere popover, butter with Himalayan sea salt
 

A la BLT Steak in NY, there's nothing I enjoy more than a popover to start. This was one of the best I've had. Perfectly portioned with a nicely crisp texture on the outside, this was studded with salty hits of cheesy Gruyere. 

Once opened, the bread within was fluffy and just hot enough to melt the room temperature butter, which was topped with pink specks of Himalayan sea salt. Delicious. 

Bacon [$12]
Slaw, black pepper, maple syrup
  

I had to get David Burke's bacon dish (this is the Chef who had his own bacon bar!). And I'm glad I did. In fact, consider this one of my last meal dishes. Previous iterations of this dish were presented in "cake pop" fashion and I'm glad they did away with it in favor of this more beautifully presented spectacle of pork. The belly was incredibly flavorful, with the sweetness from the maple syrup rendering it into bacon candy. There was a nice outer crisp as well, which helped to provide some textural balance. There was a valiant attempt by the crisp red cabbage and pea tendril slaw to cut through the heft of the pork, but the richness of the unctuous belly could not be denied, Seriously the best steakhouse bacon I've ever had, even over Peter Luger's. Ridiculously delicious and a must order. 

At this point, the kitchen gifted me with the caesar salad with add-on's. Perhaps they were attempting to provide some levity to my meal, which regular readers know centers around carnivorous tendencies. The salad's expertly crafted tableside, with the option of adding on delectable crab croutons or white anchovies to impart some bright salinity to the dressing.

Caesar Salad [$14] + White Anchovies [$3] + Crab Croutons [$5] 

The greens were perfectly dressed, with a great depth of flavor from the just-made dressing. The hits of salt from the Parmesan Reggiano and the tasty morsels of lumb crab in the crisp croutons helped to provide additional savoriness to each bite. 

75 Day Dry-Aged Ribeye [$79]
20 oz salt brick beef
 

But really, I was here for the dry-aged beef. They offer several steaks, including the standard 28-day as well as 35, 40 and 55-day aged steaks. But I was here for the bad boy, the 75-day. Dry-aged using Chef Burke's patented Himalayan salt brick process, this 20 ounce bone-in ribeye was cooked nicely medium-rare. 

There was a clear beefy funk that was highly reminiscent of blue cheese, but with a buttery tenderness to the beef due to the tissue breakdown. In fact, the beef finished with a sweetness that was reminiscent of elk. This was delicious and well-executed in that the beef really shined over any overt seasoning or butter one may expect from your more typical steakhouses.

Mac n Cheese [$9]
Camembert, cheddar, bread crumbs  

I couldn't stop there - especially when there was mac n cheese on the menu. The noodles were nicely al dente and the melange of sharp cheddar and the funky umami of the Camembert helped to create a creamy and delicious bite. 

At this point, I was excited to tour the dry-aging room, clearly designated and locked, with the official patent proudly displayed. 

Manager Tommy Livingston (often mistaken for the Chef!), described the aging process and proudly highlighted the various cuts, including the ribeyes and the lard, which is aged as well. Apparently, the fat is melted and brushed onto their incredible dry-aged burger. They're even in the process of dry-aging pork, which'll make for an interesting treat. 

They still had one of their original steaks on display, representing almost a decade of aging! You can see how much of the actual beef gets eaten away during the process. Amazing, though probably not entirely edible. 

So if you're in Chicago and looking for a proper steak experience, look no further than David Burke's Primehouse. And if you're interested in trying more nuanced flavors compared to your standard 28-day dry-aged ribeye, the 75-day is the way to go. Don't forget a side of that incredible bacon! 

The Publican Review

This is for a 2015 trip to Chicago, including the following posts:

Big & Little's, David Burke's Primehouse, Little Goat Diner, Philly's Best, and The Publican. 

After having visited Alinea the last time I was in Chicago, I knew I had to try one of Paul Kahan's restaurants this time around. Chef Kahan's a compatriot of vaunted Philly chef Marc Vetri, likely rooted from being in the 1999 James Beard Award Best New Chef class. Kahan has a veritable Chicago empire with the lauded Black Bird, Avec, Publican Quality Meats, and of course, the Publican, just to name a few. The fact that other well-established chefs are using PQM meats for their menu speaks volumes; clearly the Kahan family's dedication to quality butchery and charcuterie is on point.

And from the sense I got from how the Pubican's kitchen and the front of the house was run, it's quite similar in style to what I've seen in any Vetri production. Quality service and business acumen from the front of the house. And from the kitchen? Checks and balances with clear focus and constant tasting, mixed with convivial banter and clear passion among the crew.

2014 George T. Stagg Antique Collection [$20]

I actually made my flight back to Philly as late as possible on Friday night so I could fit in this meal. Still, that required me to come in at 5PM, though dinner wouldn't be served until 5:30. But no matter, I was able to enjoy a nice pour of the 2014 Buffalo Trace Antique Collection - Stagg to be exact. FYI - the 2015 collection is already popping up across the nation! This was quite the treat - straight out of the barrel, uncut, and unfiltered. Neat was the way to go, with smooth toffee notes that lent way to an ineffable sweetness, though with an undeniable kick that hits you to the back of your throat from the spice and the barrel-proof strength. 

Being seated before dinner service also allowed me to enjoy how seamless both the front of the house and the kitchen prep was. As Vetri's Jeff Benjamin notes, there is a lot involved behind the scenes with respect to service. And much of that starts with proper training. From discussions about the wines on offer or those that should be moved to tasting the dishes that were available that night, everyone was listening, taking notes, tasting. Everyone in the kitchen had a role and a sense of purpose. Yet, no one needed any direction because they were already at that point. Constant tasting.

Madai Snapper Crudo [$18]
Tsukiji Market madai, habazi spice, apple, mint

And with my first taste, I was sold. Snapper from Tsukiji? You can't fault the sourcing. Technique takes care of ensuring the snap and texture of the high-quality fish. But the true star for me? The spot-on seasoning. The salt really opened up the palate while also allowing you to taste the accents to the fish. The herbaceousness of the mint balanced the unoffending undertones of the Shabazzi oil, with the bright tartness of the apple really coming through on the forefront with a bit of acidity. I also appreciated how the Shabazzi coated the tongue - light and clean. Amazing.

I have to say my server / bartender, Benny, was on point as well. In addition to getting me out on time (hate making that request!), he steered me away from ordering more food. Why? Because he knew their beast of a porchetta was a must order for me. And from my kitchen counter seat, can you see what's to come? That's right, the porchetta. 

Porchetta [$33]
Slagel Family Farm, roasted clams, corn, pea tendrils

The Publican is often described as pork paradise. I can see why. In addition to providing hefty portions of both the wrapped loin and the gorgeously unctuous yet crisped pork belly exterior, the accompanying elements to the dish were clearly carefully thought out. The Korean in me heard the call of bosam. I mean pork and bivalves? Yes, please! The sweet clams also had an innate salinity that accented the notes of sweet corn and hits of salt from the pork. The broth was light when compared to the rest of the dish, but also worked to heighten the heft of the dish especially when the cream sauce melded in. The potatoes were slightly crisp on the outside, but lent way to perfectly roasted innards.

But in the end, it is all about that pork. The loin was moist and meaty. The belly portion? A contrast in crisp and gluttonous textures with everything I love about pork belly coming through. Admittedly, it might be a bit much for some and may be better shared. But for me, there was no sharing. From first bite to last, I knew I had a smile with each forkful. I am still talking about food, right?

How could I possible top the last bite? With the last dregs of BTAC Stagg of course, real deal whiskey sediment included. Happiness.

Butterscotch Pudding [$11]
Vanilla cream, cashew brittle, oatmeal cookies
 

And for someone who doesn't have much of a sweet tooth, the extreme heft of the porchetta called for some sweetness to balance out the palate. So I went with their butterscotch pudding, which offered light vanilla, which was a nice countervailing element to the nice hits of sweet and salty cashew toffee brittle. The pudding itself was the pure essence of butterscotch, with some levity. The oatmeal cookies had great texture and were incredibly buttery. Milk was needed. But instead ...

Kyle's "After Pork" Digestif [$9]

For obvious reasons, I opted to try chief mixologist Kyle's "after pork" digestif. Benny was kind enough to comp the easily quaffable concoction, which featured Cynar, dark rum, Chartreuse, and mint. With the rum providing a sweet substantive foundation, the light bitterness from the artichoke and herbal liquers made for a refreshing end to the meal. Very nice. 

Not only does the Publican have a strong pork program (that obviously extends to the rest of their menu!), but they also make sure to have high quality drinks and beers on offer. How many places do you know that have BTAC and Van Winkle 12 Year Special Reserve on hand this late in the season? And while the food and drink at the Publican is top notch, it's the service will earn my reco as the spot to go to if you're in need of the former. The front of the house is clearly trained and driven, similar to what you'll find at any Vetri establishment in Philly. Smart and focused, they seamlessly worked as a team. Benny was great, but I didn't have one server. I counted more than 5 people who played a part in making this a great dining experience. That doesn't even include Chef de Cuisine Cosmo Goss, who was calling out orders and approving all plates before they went out for service. 

Pro tip: Be sure to check out the takeovers from Vetri's Osteria and the Publican. If you're in Chicago on October 6th, the Publican is the place to be to dine on Vetri classics like chicken liver rigatoni. And for us in Philly, there's nowhere else to be other than at Osteria on 10/13, especially if a trip to Chicago is not in your near future.

To sum it up, how badly was I looking forward to dining at the Publican? Bad enough that I made sure to take the last flight out from Chicago back to Philly. And bad enough that the late night thunderstorms resulted in this latter flight being canceled. And yet in retrospect, I don't think I would've had it any other way. The meal was worth it and I know that the next time I'm back, I'll need to include the Kahan family of restaurants into my itinerary. 

Best Bites of 2014

2014 was a good food year for me. Trips to Chicago, Paris, and London helped to highlight how good food transcends any one region. In no particular order, from street eats to fine dining - here are my favorite bites from 2014. Feel free to check the links for more descriptions and pics! Happy New Year everyone - and here's to an even better 2015!

Mac Mart Truck

Heart Attack Mac 

Technically I had this at the 2013 Chinatown Night Market, but had my first Mac Mart Truck experience in 2014. There are delectable offerings across the board, but the true star is the heart attack mac. Can't go wrong with caramelized onions, bacon, and Parmesan panko!

Vetri Ristorante  

Sweet Onion Crepe with Truffle Fondue

It's hard to pick from some of my all-time favorites at Vetri - the spinach gnocchi with brown butter is definitely a winner. But the sweet onion crepe we had this year but so rich and savory, complemented nicely by the truffle fondue.

 
Spinach Gnocchi with Brown Butter is always great but the sweet onion crepe was even better than the last time for me. 

Han Dynasty

Dry Pot Chicken

There are a variety of dishes on offer at Han Dynasty - I have yet to disappointed with any. But  new revelation for 2014 was the dry pot chicken. Crispy, juicy, and spicy - do try this!

 Dim Sum Garden

Pan-Fried Beef Potato Cake

We all know that Dim Sum Garden is known for their soup dumpling aka XLB, which are amazing. But these beef potato pancakes are latkes are steroids - gluttonous, yet crispy, and satisfying, I could eat a half dozen of these easy. 

Laurel 

Fresh Ricotta Gnocchi

No surprise that Top Chef winner Nicholas Elmi is making a foray onto my 2014 list. The salty, crispy pancetta provided a nice textural contrast to the creamy, pillowy ricotta gnocchi. An additional layer of flavor was provided by the sourdough bread crumbs. A must order!

Amis

Spinach Lasagna

All the small plates and dishes at Amis are amazing. But after ordering a gauntlet of dishes, I didn't think to order this lasagna. The kitchen put me on notice appropriately by sending out this complimentary dish. It was like eating a large crispy cheese raviolo infused with delicate spinach flavors. Definitely a must order.

Tot Cart

Loaded Tater Tots 

 

Enjoying one of the food truck events at the Oval this past summer, I was finally able to try the Tot Truck. This mini food truck was able to crank out perfectly fried and crispy tots, loaded with some great beer cheese sauce. Crispy bits of bacon imparted savory saltiness, with the sour cream providing a cool, creamy element to each bite.

L'Arperge (Post to Come!)

Gazpacho de Tomates

It's no wonder that Chef Alain Passard consistently maintains 3 stars at his L'Arpege. The majority of the dishes focused on vegetables, with a particular emphasis on the "simple" tomato. This tomato gazpacho is oft-lauded - the cool acidity of the tomato tempered nicely by the chilled sorbet of whole grain mustard. Complex, despite the fact that there can't be more than a few ingredients used here. Incredible.

L'Atelier de Joel Robuchon (Post to Come!)

Famous Mashed Potatoes

  

We had the grand tasting at the 2 star St. Germain location and with our final entrees, we were served the famed mashed potatoes (1:1 butter to starch ratio!). These came topped with black truffles, and were decadent and velvety. We enjoyed them so much the kitchen sent out a whole pot of the mashed potatoes for seconds!

L'as Du Fallafel 

Special Falafel Sandwich

 

 You don't need to spend all your euros at Michelin-starred restaurants in Paris. Do check out L'As du Fallafel, which many proclaim to be the best falafel in the world. Amidst the crispy falafel, this sandwich was creamy with the eggplant and tahini, with a nice crunch provided by the slaw and cucumbers.

Khanom Krok at Borough Market (Post to Come!)
Sweet Coconut Pancakes

In London, we had to stop by Borough Market and were not disappointed. Despite trying scotch eggs and pies with mushy peas, the best bite easily went to Khanom Krok's coconut pancakes. Griddled to order, these coconut nuggets were crisp underneath with creamy pools of coconut milk studded with black sesame, white sesame, or corn. I'd fly across the pond just to have these again.

Tayyabs (Post to Come!)

Chicken Tikka Masala

Anyone in the know about food understands that chicken tikka masala is London's dish and that curry country is centered around Whitechapel. The lamb chops here were great, but the chicken tikka was one of the best I've ever had - moist, huge pieces of boneless chicken were amidst a plentiful bounty of onions and potatoes. But really, it's all about the spice mix which definitely elevated your senses. 

The Ledbury (Post to Come!)
 Hampshire Buffalo Milk Curd

Located in Notting Hill, the Ledbury was a joy - the food was great, the service was even better. One of our favorite dishes was a bonus course from the Chef - a Hampshire bufffalo milk curd with a broth of wild mushrooms and Parmesan. This was accompanied by black truffle toast, which was buttery, moist, heady, and crisp. Wow.
 

Izakaya

Beef Short Rib 

Short ribs are pretty standard. But when it's done perfectly, you can't help but smile. Izakaya is located in a casino. While it is the Borgata - again, it's in a casino. That didn't stop Chef Michael Schulson's staff from executing an incredibly tender and well-braised dish. The kabocha helped to offset the savory depth of the sauce and the richness of the beef.

IndeBlue

Crispy Spinach Chaat

There's nothing but praise for IndeBlue, which came onto the Midtown Village scene in 2013. I don't know what took me so long to check it out. While the butter chicken was amazing, this complimentary dish of spinach chaat was exemplary. The spinach was coated in a light chickpea batter, which rendered the greens incredibly crispy. The bite of the onion and shallots, tempered by the sweet yogurt and tamarind sauce helped to brighten each bite.

Dandelion

Crab Risotto 

This complimentary dish from the Dandelion shows that sometimes it's better to let the kitchen decide what you should eat. The creamy, succulent crab risotto showcased fresh crab stock, with grains were just al dente. The surprising star here was not the jumbo lump crab, but the Fresno chilies, which provided a nice kick to your tongue.

Alinea

Watermelon

  

And why don't we end 2014 with a palate cleanser, from one of my best experiences of the year. Dinner at Alinea is an introduction into what food has become in the past decade - modernist cuisine and the like. However, this can only be pulled off well by a few chefs and Grant Achatz is definitely one of them. Sure the black truffle explosion and the hot potato were amazing, but this watermelon dish blew my mind. Injecting a cube of watermelon with the flavors of strawberry? The accents of sudachi and avocado dust? Blew my mind.

And with that, I hope you all enjoyed what Belly of the Pig had to offer in 2014 and look forward to providing much more in 2015. Feel free to follow me on Instagram to get some instant foodporn gratification. Thanks to everyone for your support!