Yet More Opportunities to Eat Slow-Cooked Pig


If you just can’t wait until Wednesday’s BBQ Blow-Out with Sam Mason, Sunday marks the first of a series of suckling pig roasts being held at Klee Brasserie. Klee’s chef Daniel Angerer will be roasting whole pigs sourced from Pennsylvania farms every Sunday evening for the remainder of the summer, served as part of a $35 three-course meal.

This article from the Village Voice Archive was posted on July 24, 2009


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