The charcuterie plate ($16) showed off a devotion to nose-to-tail cooking by using meat from pigs raised at Cunningham Farms (a farm owned and operated by the Bagby group). Whipped lardo on brioche, pork rillets, liverwurst, rabbit pate, porchetta di testa, and a great giant pork rind was beautifully arranged on a board with melange of house-cured pickles, mustard, and apricot jam. The addition of a few nasturtium flowers gave an interesting citrus kick to the expertly made charcuterie. Speaking of pork, the bar at FSK has a running "Pigs Face and Pickles" menu where you can get house-made offal running the gamut of prepared pig products. We tried the crispy ears ($7) and the snout ($9). They came with pickled vegetables and were insanely good. I can't wait to go back and try the rest of that menu. If you've never had offal, here is the place to start.