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  • If you are looking for a french restaurant with a Québécois twist--- Au Pied de Cochon is the place to be. You also need to be a meat eater as this restaurant is not vegetarian friendly. I made my reservation for 10:30PM the night after Xmas as that was the only thing available. If you want to make a reservation, do so by email as no one ever picks up the phone. Photos is the best thing to do here. Portions are ginormous and everything is super heavy. Main dishes are best shared, anything for 2 is really good for 3 or even 4. I had the Stuffed PDC w/ Foie Gras and I couldn't even get through a quarter of it myself. Do yourself a favor and skip breakfast AND lunch before you come here for dinner. I'm not even kidding. Ordering apps is a great way to lighten the main dishes load and try more of the menu. The duck fat fries and cod fritters come served in a cone made from pages out of Martin Picard's award winning cookbook. I wiped them down and saved them-- hoping that one day I'll attempt to make some Mille Feuille. Tomato tart tastes like a personal pizza, the foie gras in the croquette is in liquid form so that was interesting. I forgot to order the boudin tart! =/ If you love foie gras, it's very easy to get trigger happy here. There are 9 dishes w/ foie gras! The foie gras croquette was bite sized and a cheap thrill @ $3.50 a bite. I felt it was unnecessary with my stuffed PDC, too indulgent with the poutine, slimy and odd with the duck in a can, etc. Nonetheless-- it's tough to find foie gras on any menu in NY, never mind this many options and at such reasonable prices. So take a dive and see what you think. Duck in a can is worth the hype. It's a generous portion and we found it to be quite the spectacle. Still amazes me how everything is cooked perfectly coming out of the can but it was and that duck breast is to die for. PDC it's the name plastered on the walls so I had to try it. Best when shared in a group of 3 or more. Be patient as it takes 45 mins to prep. It's really not pigs foots, more so the pigs leg that you are eating. It's a big serving. The skin has a light crisp straight out of the broiler but the meat and tendons have a soft, waxy texture from it being cooked just right. It's served on a bed of mashed potatoes and marinated champignons. The tough decision at the end is whether or not to box the leftovers. I passed on it as I think I've reached my pigs foot limit for the year. Hard to do but try to make room for dessert. Everyone praises the sugar pie and such but I had no room left at the end.
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