Editorial Team
Inspired by his tenure at London’s Quo Vadis restaurant, chef and owner Jean-Philippe Patruno has opened Dehesa, a nose-to-tail dining concept. Look out for the mixed platter of cold cuts such as a three hour slow-cooked pig liver and head pâté (called fifi pâté), cured pork lard, chorizo, and terrine ($25). The porker also makes an appearance as a buttery tower of bone marrow ($22). Patruno intends to serve fried pig’s ears as a snack accompanied with a shot of mezcal and tequila in the near future.
