All Kinds of Whole Animal Menus Around Town


One Market’s Weekly Beast.

There are plenty of chefs offering whole animal menus to choose from: ~NOPA~ is getting in a whole pig from Riverdog every other Tuesday, and is serving porchetta (replacing the famed pork chop that night), along with other dishes, like head cheese with smoked tenderloin; and chef Laurence Jossel also says, “every week always includes cracklings.” So tonight, March 8th, it’s on.

Chef Mark Dommen at ~ONE MARKET~ continues his Weekly Beast menus, serving a four-course menu for just $45 (plus $18 for wine pairings). Each Friday and Saturday night, he features a different local animal. Here’s the schedule of upcoming dinners: March 11th and 12th, veal from Carinalli Ranch; March 18th and 19th, goat from Rossotti Ranch; and March 25th and 26th, duck from Liberty Farms.

Next Friday March 18th, ~WHOLE BEAST SUPPER CLUB~ will be serving a five-course rabbit tasting dinner at La Victoria Bakery in the Mission. Dinner is BYOB. Seatings are at 6:15pm and 9pm; $60. Tickets, info, and menu here. 2937 24th St. at Alabama.

The big daddy of them all is ~INCANTO~’s eighth Annual Head to Tail Dinner, which will be Monday April 4th and Wednesday April 6th. For reservations, book online or call 415-641-4500.

And in case you want to learn how to do all this your own damned self, Ryan Farr of ~4505 MEATS~ just added some more whole animal butchery classes to their schedule!