Porcine Palooza at KO Prime

Thursdays shall henceforth be Nose to Tail night, so say the folks at KO Prime who are intent on using all parts of the pig to cook up some tasty specials. Every Thursday evening during dinner, chef Josh Buehler will use all manner of porcine parts to create special dishes like crispy pig’s head roulade with arugula citrus salad and sauce gribiche; grilled smoked pork loin with bourbon apple chutney, collards and corn bread; or pulled pork pie with Carolina red sauce, crispy pig’s ears and house made ricotta. The specials will change weekly and will range anywhere from $12 to $20 apiece. To make sure you get in on the head, shoulder, knees and toe-filled fun, call KO Prime at 617.772.0202.

You may also be interested in