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Pigg

  1. Foodievents
    Chris Cosentino Cooking Pig Parts at Pigg!The chef plans on cooking salt-cured pork liver and pig’s blood soup, among other dishes.
    By Hadley Tomicki
  2. Grub Guide
    Eight Places to Pig-Out Before ‘The Aporkalypse’Pork belly served eight ways, Iberico raw and in ice cream, and crispy pig head croquettes await.
    By Hadley Tomicki
  3. Quote of the Day
    The Honors Continue For CosentinoThe San Francisco chef claims victory and new cult Twitter feed after winning Top Chef Masters.
    By Hadley Tomicki
  4. Slideshows
    What You Missed at Taste of the Nation L.A.With a shared mission, L.A.’s chefs raised the stakes for great dishes at tasting events.
    By Hadley Tomicki
  5. Sing a Song of Sang
    Sang Yoon Unveils Private Kitchen Series, Cosentino First Up to the PlateThe series will be held on a fire-pit patio at the Lukshon and Father’s Office chef’s test kitchen.
    By Hadley Tomicki
  6. Foodievents
    Cosentino Debuts ‘Pigg Penn’ Family Dinner This Thursday at UmamicatessenThe chef is preparing a family-style meal with a centerpiece pork roast for one-night only.
    By Hadley Tomicki
  7. The Other White Meat
    Chris Cosentino Messes With Texas Toast and PigtailsThe chef calls his newest creation at Pigg, “a play on the classic BBQ pulled pork sandwich served on white bread.”
    By Hadley Tomicki
  8. Foodies With Benefits
    5x5 Chefs Becoming 6x6, With Guest Chefs Ludo, Cosentino, Tusk, and Jeremy FoxThe collaboration dinner series also now includes Michael Voltaggio and Rory Herrmann.
    By Hadley Tomicki
  9. So Offal
    Cosentino Drops His ‘Brainaise’ on Downtown L.A.That’s aioli with blended pig brains, naturally.
    By Hadley Tomicki
  10. Openings
    Umamicatessen Opening March 3rd with Back Bar, The Cure, Spring for Coffee, andThe Incanto chef’s latest project will debut in Adam Fleischman’s modern mega-deli Umamicatessen.
    By Hadley Tomicki
  11. Chef Shuffles
    Chris Cosentino Opening Pigg in Downtown L.A.’s UmamicatessenThe San Francisco offal devotee tempts L.A. with Sicilian pig ear sandwiches and Iberico crudo.
    By Hadley Tomicki