Tête is exactly the pig fest it promises, but that’s only half the story. Housed in a former meatpacking facility now outfitted with concrete floors and exposed ducts, the friendly operation masks greater ambitions. For every impeccable pâté, sausage, and charcuterie board they send out of the open kitchen, chefs Thomas Rice and Kurt Guzowski spin a gorgeous, intricate creation, such as the caramelized celeriac cappelletti with coffee, brown butter, and black truffles. The overall effect is slightly off kilter. But most everything—from savvy service to satisfying seasonal cocktails—is so polished and flavorful, the kilter is irrelevant. Desserts are the only real disappointment.