After our insane culinary tour of Montreal, I had planned to take a break from heavy eating, but I couldn't pass up an opportunity to eat here with the gang. I braved the freezing cold weather yesterday (don't be fooled by the stock photo I used above, it was COLD!) to meet up with Teddy & Singapore Sid @ The Pig.
We sat at the bar by the front door downing Speckled Hen (an amazing ale). I hadn't eaten all day & we were in between lunch & dinner services, so I ordered the Chicken Liver toast from the bar menu. It was an excellent small snack to tide me over till dinner, I particularly liked the country-style toast.
It seemed to get progressively colder as we waited; customers coming in & out & the kitchen staff bringing goods up from the cellar, so the ill-fitting door was open more than not. Rather than suffer from frostbite, we moved to the upstairs bar & onto the equally tasty Captain Lawrence Pale Ale. Grant joined us shortly afterwards & we were pretty much ready to roll.
Since we were among the first people there, we got pretty much the best seat in the house; right at the top of the stairs, facing the bar. We decided to order a bunch of food & share. We started with the following;
- Roasted Fennel & Goat Cheese Tart.
- Sheep's Ricotta Gnudi w/Brown Butter & Sage.
- Pigs Ears.
- Beau Soleil Oysters w/Mignonette.
After our starters, things really started to get busy. Upstairs was packed with hipsters, socialites & NYC's upper crust... & there was us 4 foodies, filling our faces in the best seat! Excellent! We followed up with 3 mains;
- Grilled Skirt Steak with Horseradish Sauce & Roasted Beets.
- Sauteed Quail with Roasted Trevise & Pomegranate.
- Monkfish w/Marrow.
All in all, I had a great time at the Pig & would definitely be going back there. The food was top-notch (a Michelin star 3 years in a row!), the service was great (particularly from our waiter upstairs, this really cool Australian dude) & the atmosphere was crowded but cool.
My only real problems with the place (besides the monkfish) was the freezing front door, the throngs of people milling about & finally the number of staff they had working there. I mean, I love service, but the amount of waiters, porters & hangers-on they have in the joint was insane. It was hard to know who was who.