Executive chef David Ansill has been shaking things up over at Bar Ferdinand since his return to the United States. Next month, Ansill will offer 3 different nose-to-tail menus, with the first launching on October 4 starring the pig. For $40, you'll get a ridiculous 8 courses. The first menu will feature warm pig head, pig ear, crispy pigs feet, frisee salad with house-smoked bacon, pork belly, confit pork cheek, pork shank, and dessert. [EaterWire]
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