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We New Yorkers are nothing if not fearless when it comes to food--and thankfully, considering the rising trend in whole-animal feasts. Here, three (non-creepy) ways to explore the social and flavorful benefits of adventurous eating:

Resto Be sure to work up an appetite for one of Resto?s Nose to Tail Feasts. Serving parties of eight or more, chef Robert Hellen can cook up a range of animals upon request--from an entire Berkshire pig ($75 a person) or milk-fed lamb ($80) to more obscure delicacies like alligator. Simply arrange a date and time (offered at either 5, 6 or 9 p.m.) at least two weeks in advance. 111 E. 29th St. (between S. Park and Lexington aves.); 212-685-5585 or

Roberta?s Relax in Roberta?s hidden garden (the singular reason to venture to Bushwick) while chef Max Sussman prepares a spread during his summertime Garden Dinner series. Five-course meals ($115, including flowing beer and wine) are built around a central theme, e.g., goat on July 23 and whole hog on August 20. 261 Moore St. (between White and Bogart sts.); 718-417-1118 or

Cooking Class While our backyards--or lack thereof--may not be able to accommodate a whole suckling pig barbecue, the Institute of Culinary Education can teach you some basic tricks of the butchery trade. Workshops ($220) will be held on July 21 and August 20 with lessons on using all parts of the swine to prepare dishes like fresh meatballs and burro di Chianti. 50 W. 23rd St. (between Fifth and Sixth aves.); 212-847-0700 or

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