“Okay, I gave this a lot of thought,” Porchetta chef Jason Neroni said, after having a night to think about his fantasy last meal. “It couldn’t be just one dish. There are a couple of things I’d want to snack on.” We think this is quite understandable for a dead man walking.
Neroni’s last meal is simple and, in a way, an ode to New York. It centers on a 22-day aged porterhouse from Peter Luger. “No accoutrements,” he said. “Maybe just a little Luger sauce on the side.”
With it, he would have pommes frites from Second Avenue with plain mayonnaise, rather than one of their many souped -up dippers.
Now comes the curve ball: General Tso’s chicken “from a good takeout place,” Neroni explained. “It’s hard to find, but there are some places.”
The chef would wash the smorgasbord down with a Brooklyn Lager and a Blanton bourbon with a couple of rocks.
Would he just pick around? “I would mow it all,” he declared.
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This article from the Village Voice Archive was posted on January 12, 2007