Swine: Umami Love

Bone marrow & Brisket burger with Tarentaise cheese, carmelized onions, crispy potato wedges at SwineHi! This is going to be a quick review about Swine in the West Village. Funny story. Steph and I decided to have two lunches on this day for absolutely no reason besides our pure love for food and eating. We first went to Barbuto to get their amazing roasted chicken. We planned on having an entree and an appetizer at each restaurant so that we could taste both restaurants. But, when we got to Swine, we couldn't agree on a single entree to share. So, we both got these enormous entrees. I'm pretty sure we ordered the heaviest things on the menu. And, if you don't believe us, just look at these badass pictures that Steph took. If these don't make you salivate, you're not human. 

I do want to come back for The Flying Pig, which is basically a flight of bacon from Indiana's Smoking Goose Meatery, where their bacon is cured, rubbed, and/or smoked in some combination. The flight comes with a Lamb Bacon, Jowl Bacon, Applewood Smoked Bacon, and Maple-Glazed Smoked Bacon. Read that and tell me you don't want bacon right now. I'm going back for it and some bacon wrapped dates one of these days. I might need to watch my cholesterol soon :(

Pulled Pork Sandwich with mango bourbon chipotle sauce, red Cabbage slaw, pickles at Swine

Anyway, Steph ordered the Pulled Pork Sandwich with Mango Bourbon Chipotle Sauce, House-made Cole Slaw, Chips, and Pickles (see above). This was nice and messy! Each bite was like an awesome explosion of tangy and meaty goodness. After enjoying the sandwich, Steph and I used all the Chips and Pickles to clean up all the scraps that got left behind. It was glorious

For my entree (aka our second entree to SHARE), I got the Bone Marrow and Brisket Burger. It came with Tarentaise Cheese, Caramelized Onions, and Crispy Potato Wedges (see first picture above). The Tarentaise cheese was pretty nice. Originally, it was produced in Thistle Hill Farm in Vermont. The cheese is made with organic milk from grass fed cows. It's got a fairly rich aroma and a nice smooth taste. It's not too intense so it goes well with the burger meat. The bone marrow adds a punch of fatty and buttery goodness to the brisket, which is already packed with meaty flavor. My only qualm with my dish is that I wish the wedges were seasoned in some way. 

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531 Hudson St.
New York, NY 10014
(212) 255-7675

The Flying Pig
Bone Marrow and Brisket Burger
Pulled Pork Sandwich

Miscellaneous Pictures of Attractive People: Swine NYC

Swine NYC
Swine NYC

Swine NYC


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