After Michel Klein's fashion show, we decided to check out Harvey Nichols' Fourth Floor Restaurant, particularly since it recently adopted a new summer a la carte menu. Browsing through the offerings, a curious item caught our attention (vegetarians may want to stop reading here). In the meat and poultry section was a starkly unembellished dish named Pig's Head. The item was described as 'pot roasted' with 'honey and cloves served with braised endives and orange powder'. 'Actually, it has been there since the restaurant's beginning,' said a Harvey Nicks rep. 'I think we are the only place to offer it.' Thankfully, the fare is served de-skulled. CitySeen humbly admits our culinary ignorance, but we did think it an interesting option for an upscale eatery designed for high-tea ladies and spiffy professionals. We also still have doubts about a swine's noggin being a refreshing summer dish.
