Last night we headed back to Clarendon for dinner with friends at The Green Pig Bistro and even while Chef Tracy O'Grady was off on Monday, the place ran everything seamlessly under the guidance of her amazing husband Chef Brian Wolken.
We were lucky to have the uber-server Carly as she was so excellent at lunch a week prior, but sad to hear that she will be leaving soon.
We are addicted to Tracy's Deviled Eggs, and they seemed even better last night with an extra sprinkling of bacon bits--irresistible! We shared another starter of Buffalo Pork Ribs with a kicky blue cheese dressing and buffalo sauce and shaved celery on top. The ribs come separated and cooked to perfection and you do have to ask for the excellent Grilled Ciabatta bread to mop it all up. This could be our new favorite dish here, but as the portion has 4-5 ribs, I suggest sharing.
The cocktail list here is fun and Will & I started with the Spicy Pome-rita of Lunazul Blanco Tequila, Serrano Pepper infused simple syrup, Pomegranate Juice, Fresh Lime Juice, sliced Serrano peppers and pomegranate seeds. YUMMY! Our guests loved their Torie Tornado od Blue Sapphire Gin, St. Germaine, Fresh Lemon Juice, Simple Syrup, Cucumber & Mint as well as the Smokin' Old Fashioned with Hickory Smoked Rittenhouse Rye, Brown Simple Sugar, Angostura Bitters, Orange Bitters and Orange Peel.
The wine list has grown to huge proportions in the last months, but we settled on a yummy Volpaia Chianti Classico 2019 of 100% Sangiovese that went super well with all the dishes and also warmed us on this coldest of March nights.
After we finished the bottle, we had a glass of Familia Montaña Rioja of Tempranilla 2018 from Crianza that is one of 9 reds, 9 whites, 3 roses and 2 sparklings served by the glass!
Mains here are huge and be prepared to share or get a take-away box which we all did!
Each day has a daily special and I tried the Monday Plat du Jour of Southern Fried Chicken with mac & Cheese, Biscuit & Mushroom Gravy. The chicken was as crispy as could be on the outside and juicy to a tee inside. You get 4 pieces--a whole 1/2 chicken!! The biscuits here are divine as well and the mac & cheese was gooey and crunchy on top with a gremolata in a small cast iron pan.
The Steak Frites is a 14-ounce T-bone with Garlic Wilted Spinach & Kale, Hand Cut Truffle Fries(another totally addictive dish), house made steak butter and bearnaise sauce taking this everyday dish to new heights. Two of us had the Crispy Gruyere Pork Schnitzel which was moist and perfectly cooked and served with Buttermilk Spaetzle, Scarlet Runner Beans, Butternut Squash, Savoy Cabbage, Savory and Smoked Pork Jus--this is a dish you will come back for again and again, especially on a bitter cold night like we had.
We took home the cookies as we always do, knowing that every meal at Green Pig is always a treat and superbly cooked, served and enjoyed.
