FOOD: Trestle on Tenth, the “homey joins hearty” Swiss-inflected restaurant that takes its name from its proximity to the High Line and the avenue where it’s found, kicks off a special five-night series called “metzgete.” The Swiss tradition loosely translates to “butchers affair” and arises from the practice of salvaging every scrap of pig after the winter slaughter – “especially those parts that would or could not be dried, smoked or pickled for later consumption.” The $24 Trestle plate will include everything from braised belly to homemade bratwurst to liver and blood sausages. – John Del Signore more ›