Want pork for brunch? Then order my personal favorite: the acorn-fed pork Benedict (pictured), with juicy, fork-tender pulled pork over Full Circle Organic Farm’s spinach and charred toast. Two poached eggs top the dish, along with a judicious amount of creamy hollandaise. A lightly dressed side salad of local greens and pickled onions round out the plate.
The lunch menu also offers an impressive array (pork belly Reubens, risotto, huevos), but dinner is where you’ll find the bulk of the options. Start with the confited pig heart featuring Tender Belly pork, pickled onions, and Dijon mustard. Or, try the crispy pork belly with French lentils, shallots, apple, and a drizzle of guajillo chile oil. And there’s more: Berkshire lardo, pork cheek gnocchi, smoked pork andouille, and even wild boar Dutch scrapple.
Whatever you order, balance out all that meat by making sure someone at the table orders the ever-changing, local vegetable tasting.
1047 Pearl St., Boulder, 303-444-7258
—Photo by Carol W. Maybach