There's magic in pied de cochon ($13) flesh scraped from boiled bones and chopped fine, merged with bits of onion, celery, and carrot, then formed into a patty and fried like hash. Unless you identified the peculiar interplay of solid and glutinous elements, you'd never know it was pig's feet. Sided with three fingers of rich mashed potatoes that grope toward the edge of the plate, this culinary transformation is typical of the clever and aggressive cooking techniques of Casimir, yet another... More >>>
By Michael Kenneth Lopez
Casimir may look like any other East Village bistro, but it definitely doesn't taste that way.