We finally made our way down to the newish West Village charcuterie slinger Swine the other night - brought to you by restaurateur John McNulty and Chef Phil Conlon (Extra Virgin, Cafe Cluny). The bi-level space is set up like a gastropub/classy dive bar, pinball machine and all, and we snagged a seat at the bar to sample the pork-centric offerings. We of course ordered a charcuterie plate, a side of assorted pickles, and a few other choice items, but ironically our favorite dish of the night contained no pork at all - the sockeye salmon crudo.
Thinly sliced raw salmon is dressed with watermelon-jalapeno salsa, mint and cilantro and is a refreshing foil to the terrines, rillettes and raw meats we had been eating up until that point. Swine is located at 531 Hudson Street.