My spouse and I visited The Pig for dinner on a Sunday
evening in mid-February 2019. The restaurant is open for dinner daily, as well
as for lunch (and in between) on weekends. You can reserve a spot using the
online Open Table reservation system.
EatWell DC operates The Pig, as well as other DC restaurants
including The Commissary, Grillfish, The Bird, and Logan Tavern, plus a
restaurant in Maryland called The Charles. EatWell actually grows its own fruit
and vegetables from their farm near the Maryland venue. They also locally
source their products, and even break down whole pigs in house so that they can
offer lots of pork dishes, both typical and unusual (like face bacon, pig
tails).
The Pig opened in 2012 in the busy Logan Circle area of the
city. It occupies a street-level storefront amidst other bars, restaurants, and
shops. The restaurant is narrow but long, offering a comfortable farmhouse feel with its rustic
wood tables and booths and repurposed wood walls hung with images of postage
stamps/alcohol tax stamps from various states. In the back half of the
restaurant you’ll find an L-shaped drinks bar clad in white subway tile (which
was full with patrons dining when we visited) and a semi-open kitchen area. A small
sidewalk patio appears to be available in appropriate weather.
As its name implies, pork figures prominently on the menu. We
shared two starters: the mantu dumplings (ground pork, tomato ragu, chickpeas,
garlic cream), and the pork belly buns. For our main course, we shared the
sausage board (andouille, lukanika, and sweet Italian, each plated near its
complementary condiment/topping), and a side dish of cornbread. Because we were
too full to eat dessert at the restaurant, we inquired about which dishes would
travel best; however, our server indicated that they were all served with ice
cream (even the chocolate cake and the bread pudding), so none of them sounded
particularly portable.
We enjoyed our dinner at The Pig, and we look forward to
trying some of the EatWell group’s other restaurants.
