Washington, DC

Back in early Jan. 2012 we learned about the new Chef, Garret Fleming, coming to The Pig in Logan Circle at 1320 14th St, NW. Now we have an opening date – May 14th and a bit more info on the menu:

The Pig is hand crafted food, with respect for the whole animal, and an emphasis on local farms. The menu blends Chef de Cuisine Garret Fleming’s culinary experience in American Southern and Italian cooking. Whole Pigs, some Heritage, are crucial to the menu’s philosophy and are sourced from Eco Friendly Farms in Virginia. The diverse menu also features other locally sourced ingredients from organic farms such as: Dragon Creek in Virginia for specialty fish; Irwin Mushrooms in Pennsylvania; Trickling Springs in Pennsylvania for eggs and dairy; and most notably, EatWell DC’s very own EatWell Natural Farm in La Plata, Maryland. The Pig will serve dinner nightly at 5pm, with a target open date of May 14, 2012. Saturday & Sunday Brunch will follow a few weeks later.

The menu is mainly designed around sharing plates with prices ranging from $4 to $14; including: Cassoulet of white beans, boar, veal tongue and rabbit; Scallops crudo with citrus fennel; and Mushrooms beurre blanc, with puff pastry and duck yolk. The highlight of the menu though are The Pig Platters, showcasing house cured meats, Chef’s terrine, house pickles, condiments, local cheese and artisanal breads. Supper plates are also available for those less inclined to share.

The Pig drink menu has an extensive list of handcraft cocktails and house made mixers as well as American craft beers, boutique bourbons and earth friendly wines. It will be one of the few restaurants in DC offering tap wines from kegs, with two whites and one red on “draft.” Vineyards invited to The Pig’s tables must meet strict qualifications for taste and menu pairing and are either produced locally or practice sustainable or biodynamic farming.

The Pig’s décor will blend industrial with urban; dramatic lighting, patinas and striking art from another era and medium.


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