Tonight, Big Animals, Big Beer at Resto


Further illustrating the city’s apparently boundless thirst for beer and food pairings — and the irresistible allure that whole-animal butchery holds for most chefs — Resto will this evening host the second in a series of Monday night beer dinners. Chef Bobby Hellen — who previously schooled Fork in the Road about how to roast a whole hog — will roast a triple threat of cow, pig, and and lamb, paired with similarly large-scale Belgian brews served in three, six, and nine liters. Reservations can be made by calling the restaurant.

This article from the Village Voice Archive was posted on July 27, 2009


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