Gwynnett St.

Second time was the charm for this reservation. Kevin and I had planned to go to Gwynett St. in Williamsburg yesterday for an early dinner, but the 6:15pm seating time was made impossible by the scheduling demands of my too-long weekend afternoon nap.

I'd read about this in the New Yorker many weeks ago, and upon mentioning it to Kev, found that he'd heard chatter about it also. We found it interesting that although the menu didn't particularly excite, we'd both only heard good things.

After cooking a pasta lunch (and 2 days' worth of work lunch) during the day, I carefully lay down to nap and tonight we showed up 5 minutes early.

We loved the bouillon which was served with the dry ingredients in the dish and the broth poured tableside. What amazed was that the pig's head terrine melted into the broth and made it so wonderfully savory. There were crispy strips of pig's ear in there, and as Kevin said, happily surprised, the dish was "Wow, so porky."

steelhead trout with figs, sweet potato, tobacco roasted onions

roots: beets, picked radishes, walnuts & kale

bouillon: pigs head terrine, quince jelly, rutabaga 

blood dumplings: pig's blood gnocchi, parsnips & apples