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Issue Date: October 2012

Pork Toast

Kim Schneider

You must have some serious love for pork if you name your restaurant The Black Pig. When executive chef and co-owner Michael Nowak opened his French-inspired restaurant in August, he offered pork schnitzel ($18) as a tribute to the Berkshire cross pigs he buys from an Ohio farm. "It has a nice marbling to the meat and a really nice fat content," he says of the breed. One of the restaurant's top-selling entrees, the pork is served atop warm fingerling potato salad with frisee, bacon, leeks and a lemon-and-garlic aioli. "We took something people associate with festivals and made it into an upscale restaurant dish," Nowak says. 1865 W. 25th St., Cleveland, 216-862-7551,

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