In February 2017, an electrical fire ripped through Tails & Trotters on Northeast 24th Avenue. Not only did it torch the storefront, but it crisped T&T’s prized inventory—including two-year-cured legs of Prosciutto Pacifico. More than a year later, T&T has finally emerged from the porky ashes, with an expanded food menu, beer, and more seating.
You’ll find the same butcher counter and charcuterie offerings as pre-fire T&T. That includes everything from St. Louis ribs to the eponymous trotters to the addictive “porkstrami” and hazelnut-finished smoked lardo. Basically, if you need cut of pig, no matter how obscure, these guys can deliver. (You can even buy into the Half Pig Program, where you dictate the various cuts and portions, opting for extra sausage over pancetta, for example, vacuum-sealed and ready to cook from the freezer.)
Changes include a new layout for the space, centered around the sandwich counter, and seating for 20. A small bar serves lighter beer options on tap (including, currently, a Czech pilsner from Astoria's Buoy), and wine by the glass. That’s the perfect storm for a happy hour, rolling out soon, with sausage specials and deli platters to pair with the modest booze offerings.
Future plans include a rotating cast of plate lunches, like kalua pulled pork, puerco asada, and cochinita pibil. The crew is also working on seasonal sandwiches, courtesy of their farmers market neighbors (expect farm-fresh mashups like Philly roast pork with rapini, sweet onion melts, and a BLT). Farmers market high season can’t come soon enough.