Plan ahead if you want to partake in Peasant‘s unusual pig’s head special: Only two or three are available each evening, taken from the roasted suckling pigs offered on the restaurant’s regular dinner menu after they’ve spent three hours on a spit. The kitchen splits the heads in half before stuffing onion and shallots sauteed in olive oil and white wine into the brain. A finishing dusting of breadcrumbs prepares the head for the oven, where it bakes for another 45 minutes. What you’re left with is heavenly: crispy ears, succulent cheeks, and creamy, piquant brains. Just make sure you get there in time, before the heads run out.