•Pork reigns supreme in Metromix’s Year in Dining: Irving Mill’s pig enthusiast Ryan Skeen takes Chef of the Year, and popular trends include single-item restaurants like Porchetta, as well as whole-hog dining. [Metromix]
• Although hotel bars in general aren’t as good as they used to be, New York institutions like the Pierre and the St. Regis can still make very fine cocktails. [WSJ]
• Après-ski-themed bars include the clubby Gstaad and the cozy Camp. [NYT]
• Despite New York’s recent reputation as a barbecue-loving city, the newly relaunched McRib will not be available here. [City Room/NYT]
• Contrary to what some New Yorkers think, brunch doesn’t have to be a maddening orgy of subpar food and service. Try baked eggs with goat cheese at Motorino or chicken and waffles at Back Forty for a more pleasant midday meal. [Gothamist]
