What can you say about eating a roasted pig head? In the case of The Radler you can say that it’s one of the most satisfying meals in the city. You can also say that it’s one of the most economical.
At $25 with two sides (Yukon gold potatoes, roasted carrots), sourdough bread and fermented green tomato “salsa verde,” there’s MORE than enough food for two people (and you’ll be taking home some, too).
A couple of Fridays ago, a chef friend and I decided to try the pig head (and the fried chicken, but more on that another time – let’s just say that the presentation of that much food sent me into hysterical laughter).
We were both overjoyed at the simple presentation that chef/owner Nate Sears does here. You know, food served like food. No swooshes, no dots, no little tweaks that make you feel a weird guilt for eating something pretty. Not that there’s anything wrong with any of that, mind you. But there was something refreshing, rejuvenating and rather primal about this platter of awesomeness.
The pig skin crackled…it crackled as you cut it, it crackled as you tore it away, it crackled as we bit into it – the glistening fat from the animals cheeks pouring down ours. And the meat was fatty, succulent and so damn tender………………………….oh sorry…I drifted off there for a second.
What about the sides you say? The sides are amazing! Why are you still reading this? Go get your pig head now! It’s only available on the weekends and they have a limited number per day. Get some other stuff while you’re there…drink copious amounts of beer and get a few sausages to prime the pork pump before it arrives.