The staff were all decked out in togas and they had a snack table with everything from Charcuterie to an actual roasted pig, replete with apple in its mouth.

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If you are in town on Sunday, go for the four-course pre-fixe dinner that includes roasted suckling pig.

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Just down the block is Ford's Filling Station (www.fordsfillingstation.net), a gastropub run by the crafty chef Ben Ford, who prefers whole pig feasts and oven-roasted octopus to fedoras and bullwhips (yep, his dad is Harrison).

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And in the "well-dressed greens and things" section, there are salads that range from one made with fried pig's ear to another composed of avocado, oranges and roasted carrots.

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Of course, the crowd must be fed: in an average year, nearly half a million roast chickens, a quarter million sausages, 45, 000 pig's knuckles, and over one hundred whole oxen, spit roasted on giant rotisseries, are consumed.

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