New York - October 16, 2009

Eating High on the Hog

The Breslin Restaurant Opens

Hard body, mushy brains. Gorgeous face, fat ass. It’s so tough to find a perfect being.

Not for trailblazing English chef Fergus Henderson, who invented nose-to-tail dining as we love it. Every so often he comes to town to spread the eat-the-pig’s-head gospel, usually through special dinners at The Spotted Pig.

Only this weekend, he’s at The Breslin, the Pig’s soon-to-open little sister resto in the Ace Hotel. And he’s saving a few tables for quick-fingered DailyCandy readers.

Once Fergustock ends, the spot will begin breakfast, lunch, and dinner “in the next weekish.” (It’s the Pig, people. But The Breslin is saving us reservations for this, too.)

It’ll be worth the wait for April Bloomfield’s seasonal, rustic, meat-heavy menu with English inflections. Steaks and charcuterie will be dry-aged on-site. Yes, there’s a burger. No, there’s no gnudi or pastas.

The two-story room is ye olde awesome, with olive green walls, pendant lamps, and a peeling historic landmark ceiling.

You’re in — whole hog.

The Breslin, 16 West 29th Street, at Broadway (212-679-1939). Be the first to e-mail kate@thebreslin.com and score a two-top at 7:30 or 9:30 tonight or 2 or 4 p.m. for Saturday brunch. For information on opening-week reservations, follow us at twitter.com/dailycandy.

  Hotel Restaurant, Meatheads, Worth the Wait