• Brasserie 360

  200 East 60th Street, 212-688-8688

  One of our favorite food books is Unmentionable Cuisine, a compilation of esoteric foods from around the globe. In it are twelve different recipes for pig’s feet (pig’s feet with bananas from the Philippines, pig’s feet with daikon root from Japan), which is roughly twelve more recipes than you’ll find dining around Manhattan during any given year. That’s why the arrival of chef Luc Dendievel at the new restaurant Brasserie 360 is happy news for advocates of this ancient and durable delicacy. Dendievel, a Belgian, drains his trotter of all knuckles and cartilage, bundles the remaining essence together in dissolving, faintly tender skin, and bakes it, with pearl onions, in a condensed black-truffle jus. The result is at once savory, sinfully rich, and strangely comforting, a kind of gourmet pork patty for the adventurous..

From the 2004 Best of New York issue of New York Magazine