Prairie Whale, Great Barrington, Mass.
Mark Firth, who founded the mainstay Brooklyn restaurants Diner and Marlow & Sons, is behind the cozy Berkshires brasserie Prairie Whale (an old-timey nickname for hogs). The entire menu is sourced from local farms and changes daily, but if you find the pork chop on the menu, you’re in for a real treat. Prairie Whale’s pork comes from Firth’s own pasture-raised pigs, or from a nearby farm about 10 miles from the restaurant. Today's pork chop is served with roast potatoes, kale, mushrooms, and smoked garlic aioli, but tomorrow’s will be another magical combination. “The key to the great flavor is leaving some fat on the chops,” says Bettina Schwartz, Firth’s wife and partner, “We're big believers in the importance of healthy fats from organic and grass-fed animals, for nutrition and flavor.” And so are we.
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