Thankfully the bacon shortage that would have forced us all to consume something other than sweet swine flesh was overhyped, but Bocca's upcoming pork feasts are not. Every Monday night, Executive Chef James Corona (an alum of Pó, San Domenico, and Bouley) is serving a three-course meal that will highlight a different cut of the animal with each dish, all for $30/person.
This week's (as in TONIGHT's) menu includes braised pork belly with fig mostarda, pork jowl spaghetti carbonara, and roasted porchetta with sauteed broccoli rabe and roasted red onion. You can have all that paired with beer for $50 per person. Call 212-387-1200 for reservations—there is still availability for tonight.