I have eaten at The Pig in Washington, D.C. three times now. The most recent of these was on October 31- Monday of this week. That meal was with a work colleague, the one before that was by myself at the bar, and the one before that was a social occasion with a friend. All three meals have been fantastic. There is really only one problem: You pretty much have to be willing to eat pork to dine there. Happily, this wasn’t Lent and thus no obstacle for me.
With that general background, let’s talk about this week’s meal: Bacon wrapped pork loin in a blueberry reduction. This was served with heirloom turnips and roasted spaghetti squash and, in my case, a couple of glasses of Eagle Rare bourbon. My colleague had the pork shank, which I had enjoyed on the previous visit. Oh my. That food was fantastic, our server was friendly, and service was efficient. Happily, we walked there from our hotel to justify the number of calories we would be consuming. We walked back to justify the number of calories which we had, in fact, consumed. The pork shank was probably the better entree, but figuring that answer out is a happy problem to have had.
You probably want to make reservations to dine here. Monday night was slow, although the two previous times have been packed. Still, this place is a highlight of my trips to D.C.