Best Belly - 2005
For reasons we'll never understand, some people out there are afraid of eating pork belly. Maybe it's the name: The idea of eating anything's belly could be a little disturbing. But still, everyone with a tastebud left in their heads should immediately swallow all prejudices against this noble butcher's cut and get a taste of the wonderful pork-belly entree with smoked bacon, hedgehog mushrooms and apple chutney at Frasca. On a menu filled with nothing but winners by chef Lachlan Mackinnon-Patterson, this plate is singularly amazing. The fat cap of each thick slab of pork belly is rendered in the pan, seared crisp just at the end, and then the beautifully tender meat is sliced and fanned over a pale white smear of horseradish sauce for a real treat by a wickedly talented kitchen. So if the civilians out there continue to eschew the potential wonders of pork belly, that's fine with us. Frasca is a busy place, and that just means more belly for us.