1320 14th Street, NW
From a press release:
“The Pig, longtime Logan Circle restaurant from EatWellDC, has reopened after a 3-month Covid hiatus as a reinvented version of its former self, according to principal David Winer. Its new menu, created by Executive Chef Shabier Bahramy, turns its “Nose to Tail” higher end focus into a moderately priced BBQ concept. “Recognizing a need in the market for affordable, great BBQ, we decided to jump in with both feet.” says Winer.
“BBQ platter $26, 1/3 rack baby back ribs, smoked beef brisket, pulled pork shoulder, celeriac slaw, cheddar jalapeno corn bread, house made pickles. Photo: Jill Collins PR”
THE PIG Take Home menuBBQ (PDF)
“We have brought our upper scale dining sensibilities and food quality to a great casual food concept. Prices are more than accessible and this food program is a fantastic addition to our restaurant group”, says Winer.
Chef Bahramy spent the entire time away from his kitchen crew working on and refining the recipes for The Pig’s new menu. Additions include Texas style BBQ brisket; Cherrywood smoked baby back pork ribs with a thick Kansas City-style Habanero peach BBQ sauce; a 12-hour smoked pulled pork shoulder with North Carolina-style vinegar BBQ Sauce and smoked, hickory rubbed chicken. All are available as plates and platters.
The Pig has also introduced a BBQ To-Go program in which all meats are available by the pound plus sides like German style potato salad and celeriac coleslaw. The revised menu includes longtime favorites like house made sausages, fried pork belly buns, face bacon, truffle mac and cheese and a double stack pig burger remaining as menu stalwarts.
Rounding out the new program is a selection of American Whiskeys, craft cocktails and beers plus natural wines which are all available for take-out through the website, by phone or order through various delivery apps.
THE PIG
· 1320 14th Street NW – 202-290-2821
· Lunch M-Su noon-5 pm; Dinner M-Su 5 pm ; Brunch menu Sat-Sun noon-3 pm”
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