There's a new belly in town

Dan Barber | Blue Hill

"As long as there's been a restaurant, there's been lamb belly," says Blue Hill chef-owner Dan Barber, who regularly serves both cured and braised belly on his breathlessly seasonal menu. The day Barber opened up his kitchen to us, the braised cut was garnished with spinach, minted yogurt, fennel and sauce charcuterie. The chef admits that the dish is "very lamby" and for people who love lamb. "It's a way to use another part of the lamb—a particularly delicious part at that," says Barber. "By braising the belly, we're able to use a meat that would otherwise be tough."

Blue Hill (75 Washington Place, 212-539-1776)