Oh, how they ate, the masses of New Yorkers who shuttled to Governor’s Island on Saturday for Pig Island. While there, I had the pleasure of chatting with Hecho en Dumbo chef Danny Mena, who was busy grilling up some insanely tasty moronga, or blood sausage, and making fresh tortillas. My insatiable pork-lust not satisfied, I asked him what other porcine delights I might expect from him in the future. I was pleased with his response. Starting around October 1st, Hecho en Dumbo is going to start offering a whole pig feast at the restaurant’s chef’s table.
What does that include? Well, for starters you get a pile of pork sausages, including the aforementioned moronga, plus spicy chorizo and longaniza. The other half of the pig will be cooked confit and will be served with a host of sides including grilled spring onions, grilled cactus, queso fundito and more. The meal will cost $40-$50, with a required party size of 10 to 18 people. Not bad considering you are basically getting an entire pig, cooked in the capable of hands of Mena.
Hecho en Dumbo has been quietly turning out some pretty damn good, sophisticated Mexican food since it decamped from its original Brooklyn location to its current Bowery one. It’s no surprise the restaurant has turned to the group meal concept; The Breslin’s whole suckling pig and Momofuku Noodle Bar’s fried chicken dinner have remained (justifiably) extremely popular since their conception. If Hecho en Dumbo’s regular menu is any indication, their whole pig feast is going to similarly well-received.