City Pork Brasserie and Bar
7327 Jefferson Highway
615-8880
Mon.-Thurs., 11 a.m. to 9 p.m.
Fri.- Sat., 11 a.m. to 10 p.m.

One of City Pork Brasserie and Bar’s most popular items is its changeable charcuterie board, a pick-your-own collection of house-made meats, cheeses, pickled onions and cucumbers, and homemade mustards. The idea is to pair a piece of this with a morsel of that, daub on a little mustard and chase it with jaw-jarring pickle. The cheeses are fine and varied, and the succulent meats include hog’s head cheese and andouille (made by the team at City Pork I) and Chef Ryan Andre’s own smoked duck breast, pastrami, duck rillettes and his personal favorite, cognac-spiked liver pâté. He says he’s had a long affinity for offal, especially liver. “I was the only kid on the block who would rush home for liver and onions,” he says. “Of all the things my mom made, it was my favorite.”