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The Pig Coming to 1320 14t St NW in Logan Circle Names Chef

by Prince Of Petworth — January 5, 2012 at 12:00 pm 7 Comments

The Pig coming to 1320 14th St, NW in Logan Circle has named their chef. From a press release:

Chef Garret Fleming has cooked for First Lady Michelle Obama, Sen. John McCain, Lenny Kravitz, many other celebrities, and regular folks. From Charleston, SC to Castine, ME, he has headed kitchens with an emphasis in Southeastern American cooking. Recently he served as Executive Chef of The Lincoln in Washington, with previous positions at Eatonville in DC, and Stella’s in Maine. He attended the Culinary Institute of America in Hyde Park, NY. In his new role as Chef de Cuisine of The Pig, Fleming will work with Executive Chef Billy McCormick to create and implement a diverse menu focusing on locally sourced ingredients.

EatWell DC’s fifth restaurant, The Pig, is slated to open in spring of 2012 and will be a pork- centric concept specializing in hand-made and nose to tail cuisine. All meat and produce will be sourced locally and raised ethically. Inspiration comes from EatWell’s own natural farm, in La Plata, MD; and produce from this farm will be a focal point of The Pig’s menu.

Chef Fleming plans to center the Pig’s menu around hand-made, natural and local ingredients, celebrating the salumeria and charcuterie styles of Europe. The most exciting challenge for Chef Garret will be using the whole animal, especially parts others might disregard. Chef Fleming finds influence in by regions that butcher, cure and prepare pork differently, but all that celebrate the swine as king. He is looking forward to an upcoming trip to Sicily where he’ll be working traditional salumerias to gain experience from producers with centuries of history. Chef Fleming’s style is an amalgam of classical French and southern Italian cooking, with influences from his birthplace of Charleston, SC; a port city known for its “low-country” cuisine historically linked to its Spanish, French, Italian and African roots. He is particularly excited by the intimate size of The Pig, at just 70 seats as it will allow him to showcase his talents and still have his hands on every plate of food.

  • mj

    Perhaps nearly 3 weeks of flu then bronchitis has made me even more cynical and petulant than usual, but I’m guessing: pretentious, overpriced, and frequented by rapidly growing DC yupster scene.

  • Angry Parakeet

    Mmmmmm…Snout platter…..

  • The chef sounds promising, but Eatwell DC’s restaurants tend toward mediocre. In Columbia Heights, I’ll go to Room 11, Acre 121, or Meridian Pint over the Heights. It’s not that the Heights is bad, just that there are better places to eat in the same price range. Maybe the Pig will be different.

    • I fail to see how a pork-centric restaurant could not be awesome. The pig is a wonderful, magical animal.

      • You (and Homer) are probably right. I remember the all-pork dinner at the old David Gregory on M Street. That . . . was . . . awesome, especially the bacon ice cream for desert.

    • Pretty sure their motto is “Good enough to be popular.”

      They’re nailing it.

  • otberbur

    I’m curious why Garret Fleming left Eatonville, where his work was well-regarded. (I enjoyed my meals while he was chef there.) Of course, Andy Shallal has a history of going through executive chefs at Eatonville like tissue paper. EatWell DC’s history of chef-driven restaurants isn’t promising, either. Merkado, its one and only such property, had a promising start but was shuttered fairly quickly and replaced by the unambitious Commissary.


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