Montreal's Au Pied de Cochon (APDC) has had an inordinate influence on Gotham gastronomy lately. Its hog-happy, lard-intensive menu transforms every part of the pig into mousses, grills, croquettes, roasts, salads, terrines, sausages, tarts, and fry-ups. Vegetables, fish, and poultry are kept to a minimum, while tongue, marrow, sweetbreads, and trotters from an ark's worth of animals form another of the restaurant's fatty obsessions. Famously, a huge lobe of foie gras settles like a storm cloud over the craggy landscape of the restaurant's poutine. (Insert your own... More >>>