Chicharrón

A chicharrón to start the meal. I’m sure some people saw it as a little “fuck you” to kick off an $85 menu and I can’t say that there wasn’t some of that in serving a fried pork rind to start a fancy dinner; it’s not an amuse-bouche in the traditional sense. But, really, chicharrones have what it takes to be a great amuse: fat, salt, spice and crunch all in one bite.

And even more than that, we were really excited about pork rinds at the time. I’d been involved in many failed attemp