Welcome to Chef in the Kitchen, a new recurring Eater photo feature where we boldly go where few diners have gone before — into Seattle restaurant kitchens — to get a sneak peek of the chef du jour hard at work.
[Photos: S. Pratt]
The term "nose-to-tail" has been thrown around so much lately, it's almost expected that when you walk into a Seattle restaurant, every meat product that ends up on the plate has been hand-carved by the chef, perhaps not realizing what's involved in the process.
In this new series, Eater explores what that buzzword actually looks like. Here are 30 pictures of Radiator Whiskey's Tyler Palagi (one-half of the Palagi/Charlie Garrison chef team) breaking down a whole hog (there are a few photos in this gallery of a cooked pig, if that's more your thing).
*Warning: these photos are not for the squeamish. Or vegetarian.
