The West Village restaurant Fedora recently raised eyebrows by serving fried chicken with the claw still attached to the leg joint, "hanging off the bowl and waving a cucumber at you." Child's play. Over in Williamsburg, Village Voice restaurant critic Robert Sietsema has discovered that the recently rebooted St. Anselm is serving an entire chicken, with the head and claws still attached. No more crawling to Chinatown to find fowl in full!
Sietsema writes, "Of course, leaving the head and feet on the chicken is kinky itself. Since the cooking method doesn't make them edible, they're really just for show. Well, at least you can practice 'nose to tail' eating if you dare." The Breslin is probably the most popular place to do that nose-to-tail thing, should you want to branch out into swine. Today Felix Salmon reminds us that you can get a group together to dig into their whole roast suckling pig for $65 per person, and this offer also enables you to actually make a reservation at the place, which is consistently mobbed. Here's a look at what you're in for.
