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 heart, lamb testicles, or veal brains—and 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, including smoked lardo (that’s fatback to you, Bubba), and paired with rare cheeses on a fetching platter; 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.