In the past 10 years, we’ve seen countless nose-to-tail trends and various interpretations of Brussels sprouts and pig ears on menus, but chef Phil Pretty of Restauration delivers a delicious reminder of why we came to embrace this porky-rich offal—as well as why you should order them.
The crispy pig ears are served in strips alongside charred Brussels sprouts that are dressed in a tangy caesar dressing, mixed with pickled Fresno chiles and hidden under a floppy fried egg. Combine it all for a robust bite that is the quintessence of Compart Duroc pork, redolent of earth and farm. A touch of acid makes this dish a perfectly balanced starter.
Restauration, 2708 E. Fourth St., Long Beach, (562) 439-8822; restaurationlb.com.
Cynthia Rebolledo covers anything and everything food, culture and spirits.