Pork "is at the heart of the menu" in the Gramercy Park Hotel's new Maialino, says Sam Sifton, in a two-star review. Danny Meyer's new trattoria "looks like a Pottery Barn. But the bar is custom work: elegant and spare. It’s as pleasant a place for a breakfast coffee or lunch salad as for an evening glass of Frascati." Maialino serves classics from spaghetti alla carbonara to stracciatella, but the showpieces are the pork-inspired dishes. "Loin, belly, ribs and shoulder, these become the restaurant’s centerpiece meal, maialino al forno, which appears only to be listed as a special to avoid having a $72 entree on a menu that otherwise tops out at $32....pork at its best."

The Village Voice's Robert Sietsema attended a meeting of the Organ Meat Society at Northeast Taste Chinese Food, a Flushing restaurant known for its organ dishes. Plates of everything from hearts to kidneys were served, but unfortunately "the bowels we'd eaten already and those we were about to eat were frankly fecal-tasting." The menu amused with some rough Chinese translations, such as "crispy colorectal," "corn with corn," and "stupid chicken with wild mushrooms," and not everything was so foul tasting. The "crispy colorectal" turned out to have a "licoricey spice that masked the skunky taste—proving that anise and anus go surprisingly well together."

The New Yorker's Lila Byock thinks Red Hook's Fort Defiance should be known for its drinks and not much else. Though "nothing on the menu is unappetizing," the "pork-potato hash was bland, a Dutch apple pancake seemed oddly puddinglike, and the muffuletta was sabotaged by its flimsy bread." However, that can all just be used for soaking up the Breakfast Martini, which is "mixed with gin and marmalade, was bracing and refined, like a hemisphere of grapefruit presented on a silver tray," or a more traditional Vesper, "as crisp as Bond's tuxedo."