Despite its whimsical name, A Pig in a Fur Coat takes its cooking seriously. The menu is an ode to the butcher’s by-products. Once ecumenical and euphemistically referred to as “variety meats,” they grace few restaurant tables today. But here the likes of tripe, veal breast and pork belly are the specialties of the house. It’s a small, informal place, but flavors couldn’t be bigger or more refined. Skillfully prepared snacks, small plates and large plates—from fries cooked in duck fat to a dry-aged strip sirloin done up with bone marrow, onions and sweetbreads—are guaranteed to exhilarate.
A Pig in a Fur Coat 940 Williamson St. 316-3300, apiginafurcoat.com
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Photo: Enjoy unique offerings such as roasted octopus with chickpeas, Swiss chard, Cerignola olives and piquillo peppers.