For a city that hosts a zombie fest seemingly every month, the opportunity to eat a fried pork brain sandwich can't be understated. (Also, Andrew Zimmern ate one on Monday.)
Tonight at Proof on Main, executive chef Levon Wallace will collaborate with James Beard award-winner Linton Hopkins of Atlanta's Restaurant Eugene for the fourth annual The Hog & The Barrel Dinner. The menu makes use of an entire hog, from head to toe to tail, pairing passed hors d'oeuvres and five courses with Van Winkle Bourbons. In addition to brains, other dishes are set to focus on snoots, bellies, tongues, cheeks and ears. Seats ($125) are still available.