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Photo by The Breslin Bar and Dining Room

Breslin

To get into the dining room of the Breslin, I have to fight my way through the hip crowds that perpetually pack the lobby and bar of New York’s Ace Hotel. But once in, I’m in the domain of April Bloomfield, a chef who will change the way you think about British food and hotel restaurants. Sure, there’s scrumpets with mint vinegar, and beef and Stilton pie, but I’m skipping all of that to attempt Bloomfield’s legendary pig’s foot for two: a gargantuan fried pig’s foot, stuffed with a sausage made from its own meat. A Thanksgiving’s worth of fall vegetables accompany and, just in case the meal isn’t rich enough, there’s a generous helping of crème fraîche. Utterly delicious.

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