The Pig, which opened in May by the EatWell DC restaurant group, is a rustic bistro (think wood paneling and vintage art prints) that focuses on feeding you pork. As a "nose-to-tail" operation, over half the menu is pork-centric. From belly to cheek to shank and even brains, The Pig is a great place to explore the off-cuts of the animal.
On the menu: charcuterie boards, tapas-style dishes for sharing, and larger portioned "suppers." The presentation is "nice, simple, and clean," said owner Josh Hahn. "It's not fussy and the flavors carry the day." Many of the dishes are creative pork renditions of familiar comfort foods from different cultures.
There's a "pig ramen" and a porchetta with pork brains. Whoa, back up, pig ramen? Hahn explained that the kitchen had so many pig bones and leftover parts, they couldn't help but make a great broth. The Pig currently goes through anywhere from three to five whole pigs a week.
There's also an excellent bar stocked with American craft beers and spirits. The bar (dubbed "the Laboratory") stocks over 40 bourbons and whiskies from small, local producers and about 20 craft beers on tap and in bottles. They also have solid wine selection and, interestingly, three keg wines on draft, which you can buy in oversized jugs.
The Pig sources from many mid-Atlantic producers, but also from the EatWell Natural Farm in La Plata, Maryland. Though currently only open for dinner, The Pig will begin brunch on weekends and holidays in the next couple of weeks. Though your server might advise you to order a salad or something light if you're only ordering pork, I say—you're at a restaurant called "The Pig." You can always eat a salad tomorrow.
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