The Anatomy of a Delicious Dinner

Bronwyn gives pork-enthusiasts the whole head-to-tail experience, one day at a time, with their first ever Pig Week, running Tuesday, January 20th through Sunday, January 25th. Each night of this glorious culinary celebration, chef-owner Tim Wiechmann will serve up a different pig part in German and Eastern European style, like bier-braised shank and juniper-brined pork loin. Dishes are available a la carte for $22 per plate in addition to Bronwyn’s regular dining menu and guests can go whole hog and add a liter of beer (that’s almost 34 ounces) for $10. Call 617.776.9900 for more information and to make a reservation.
Tuesday, January 20th – Shanks
Wednesday, January 21st – Head
Thursday, January 22nd – Feet
Friday, January 23rd – Loins & Chops
Saturday, January 24th – Leg & Shoulders
Sunday, January 25th – Ribs

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