From day one, Town‘s Ed Kenney and David Caldiero have been talking of locavorism, house-curing meats, house-made pasta, and other seductive culinary promises. From the first lunch they prepared for me in spring 2005 (before they served their first customer!) to dinner last night, this pono pair has delivered. And not just to so-called foodies, but to the community, as unflagging participants in fundraisers, as the commercial partner of MA‘O Farms and as an affordable spot for the people (check $12 Souper Tuesdays—organic greens and washtub-size bowl of house-made soup).
Four years on every time I go to the restaurant there’s something new and intriguing to try on the daily-changing, local-farmer-supporting menu. Last night it was pig head. Continue reading “Town: So pig-headed!”