Not usually in the fine-dining repertoire but more in the realm of unusual cold cuts that remind us of that van scene in “Texas Chainsaw Massacre,” head cheese is actually pretty damn good if prepared properly. Count on Blackbird and Avec owner Paul Kahan to serve up some delicious mystery meat at his latest critically acclaimed hot spot, The Publican. Served as a part of the charcuterie plate alongside pork pie, country terrine, Morteau sausage, pickles and mustards, the thinly sliced creation tastes smooth and smoky, nicely complemented by a piece of grilled artisan bread.
