Holeman and Finch Public House
Oink. At its essence, Holeman and Finch exists to serve you pork. Sure, you can scarf down rabbit livers, lamb hearts, lamb testicles, or veal brains—and to be fair, a whole menu section revolves around vegetables. But the restaurant excels at perfecting the pig, be it cured or preserved in half a dozen forms; made into pork rinds punched up with salt and vinegar; twirled into pasta carbonara as guanciale (aged pork jowl); or as beloved bacon paired with poached farm egg, nestled into a salad, or added as a jolt of salt to caramel popcorn.
There is, of course, the famous burger, served at 10 p.m. and at Sunday brunch. The restaurant also recently began offering Saturday lunch, showcasing low-octane cocktails under the headline “Errands to Run.” (If you’re up for a full-strength libation, look under the list called “The Day Is Shot.”) The lunch menu brings wacky, wonderful riffs from the kitchen like the Loco Moco—Spam-like spiced ham, foie gras, a sunny-side-up egg, and sorghum teriyaki, all piled over a sticky bed of rice.
Photograph by Alex Martinez