Slow roasted porchetta at Michael’s Pizzeria is served on a pizza or as an entree.
This summer Michael’s Restaurant Group in Long Beach is featuring the “whole animal” menu at all three of its restaurants: Michael’s Pizzeria, Michael’s On Naples, and Chianina. The whole animal concept involves utilizing the entire animal in a variety of menu options. I was lucky enough to sample many of these delicious offerings. Here’s what you have to look forward to –
Chef loads a pizza into the wood burning pizza oven at Michael’s Pizzeria.
Housemade fennel sausage with rapine and garlic pizza.
Duck prosciutto, goat cheese mousse, mission fig and aged balsamic at Michael’s On Naples.
Chef David Coleman carves a whole duck at Michael’s Of Naples.
Whole Liberty Farm duck with lavender and local honey.
Smoked duck neck with homemade cavatelli pasta.
Corned beef tongue, pickled ramps, rye bread crostini and mustard seed vinaigrette at Chianina. Truly great!
Bacon gelato at Chianina – this actually works!
I love the emphasis of the whole animal menu. It forces you to try things you may not have considered gourmet in past. Chef David Coleman’s menu is successful at all three restaurants. Cheers to new food experiences in Long Beach!