Interview with April Bloomfield of the Spotted Pig, Nominated for Outstanding Restaurant

April Bloomfield


For ten years, the Spotted Pig has assuredly upheld an egalitarian ethos while also basking in enviable cultural cachet—no easy feat in one of the world’s most fickle and fastidious dining cities. Now that the restaurant has earned its first Outstanding Restaurant nomination, we discussed the Pig's enduring appeal, its under-the-radar best dishes, and more with executive chef April Bloomfield.




JBF: Congrats on your nomination! All of our Outstanding Restaurant nominees have been operating for at least ten years. We’d love to hear your thoughts on why the Pig has been successful for an entire decade, and why New Yorkers continue to love to dine there.


AB: Thank you so much! We are thrilled to be nominated. It is such an honor to be recognized for this restaurant that means so much to me. I think people like the Pig because it offers a welcoming, comfy space where you can get delicious, consistent... Read more >

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Eye Candy: Beard House

Bloomfield April Bloomfield and her team plate a pork trio of head cheese, terrine, and rillettes during her Beard House dinner last Monday. View more images of the pig-packed event here. (Photo by Eileen Miller)

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Eat This Word: Mostarda

The James Beard Foundation on mostarda
WHAT? Pungent preserves. No, mostarda is not the Italian word for mustard. Though the words sound similar, this sweet-and-spicy condiment is only distantly related to the hot dog's favorite sidekick. To make mostarda, fruit is preserved in sugary syrup and given a slight kick with the addition of mustard seeds or powder. According to food writer Elizabeth David, this jam-like spread is a descendant of "the honey, mustard, oil, and vinegar condiments of the Romans, who also preserved roots such as turnips in this mixture." Cherries, figs, pears, and apricots are the most common ingredients in mostarda, but different variations include candied melon, pumpkin, or oranges. The piquant fruit accompaniment is enjoyed with boiled white meats or cheeses throughout Northern Italy. The most famous and popular variation is from Cremona, a small town in Lombardy, and includes pears, quince, peaches, cherries, and mandarins.


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On the Menu: April Bloomfield, Pork, and Malt

April Bloomfield When the Michelin Guide revealed its latest list of starred restaurants earlier this month, we saw that the Spotted Pig garnered a star for the fifth year in a row. The dedicated April Bloomfield undoubtedly has her fingerprints all over  the gastro-pub's ongoing success, and we'll be jockeying for seats at the Breslin when it starts serving lunch this week. We're also beyond excited that she's swinging by the Beard House next week to prepare an all-out pig-out. Here's a look at the menu: Hors d’Oeuvre Radishes with Pesto Jerusalem Artichoke Soup Cheese Beignets Sea Bream with Pomegranate Dinner For the table > Potato

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JBF Kitchen Cam