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All words: Brandon Wetherbee
All photos: Stephanie Breijo

I don’t want to tell you about the chicken because I want the chicken and there’s not enough chicken for everyone. More on that later.

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The upcoming Bar Pilar spring menu by Chef Jesse Miller features a quality selection of not-too-serious dishes. If you’re in the mood for something small and seemingly light but actually indulgent there’s the foie gras torchon with pickled peaches.

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If you’re in the mood for a breakfast sandwich, and you should always be in the mood for a breakfast sandwich, you must, must, must order the mortadella biscuit with duck egg. It’s a shame this item is not available for breakfast. Bar Pilar opens at 5pm and it doesn’t make sense for the restaurant to open for just me to go every other day to consume this decadent piece of meaty, eggy, bready, buttery heaven, but it should. Moving on.

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One of the few items that will stay from the winter menu is the lamb belly bolognese. It may be the best in the city. Based on this writing, it’s clear that we really like carbs and meat.

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I should point out that if you’re a vegetarian, the bar does have vegetarian friendly cocktails. Bartender Owen Thompson doesn’t take his craft too seriously. That doesn’t mean he’s not good, he’s very good, but he’s also not afraid to use the finest products that exist for the purpose of parody. That explains the ‘Because We Can.’

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The drink features Smirnoff Ice. Like a real asshole he gave us the cocktail, waited for us to take a sip, guess the ingredients (vodka, grapefruit shrub, Campari and that poison) and pulled a bottle of Smirnoff Ice from behind his back. Because I am an adult I drank the cocktail at an adult pace. No one chugged the Ice. Don’t do that. Don’t live like that. Just order the drink and enjoy it at your pace. Back to the food.

I’m planning on a Tuesday evening visit to Bar Pilar. I’m going to go as soon as they open. I’m going to order the Green Circle Farms half chicken with fixins. I’m going to hope I get it. There are only 2 half-chickens served each week. Miller receives 10 of these chickens every seven days. One is halved, the other nine are used in other dishes. The chickens are raised on a diet of scraps from four star NYC restaurants. The chickens eat better for half of their lives than most of us ever will. They’re in high demand and I want to eat more of it. Please do not show up. The odds are better for me if you don’t show up.

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If you’re not one of the lucky few that gets to eat this chicken, it’s not really a problem. The seared scallops and rabbit porchetta are great and should take the pain away from not being lucky.

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