nose-to-tail

Eveleigh Going Whole Hog on Patio This Sunday

Toft, before his breakdown

Toft, before his breakdownPhoto: Eveleigh

Last month, Eveleigh put its enchanting patio space to perfect use with the introduction of a new monthly whole animal supper. Chef Jordan Toft demonstrated a quick breakdown of a young hogget lamb provided by Windrose Farms, with radical farmer Bill Spencer joining the table for a discussion, prior to a nine-course family-style feast involving dishes like lamb tartar, gnocchi with lamb neck ragu, lamb belly fritters, a mixed grill of offal including the heart, rack, and kidneys, plus "lambchetta" with green garlic salsa verde, and a twelve-hour lamb shoulder, alongside small plates of produce from Windrose. So, what's up Toft's sleeves this month?

Planned for the final Sunday of every month, this month's feast goes down on April 29 with Toft demoing the breakdown of an entire hog for a steady procession of cutting-edge dishes. Mixed with several cocktails (last month David Kupchinsky made one with lamb-fat washed bourbon) and the beauty of Eveleigh's al fresco space, the dinner sounds more than a little bit transporting. Reservations are currently available for this Sunday's dinner for $70 at 424-239-1630.

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