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  • Surprised to see this place rated 4 stars on Yelp. I came here with my girlfriend on a Saturday evening for a quick bite and we found our meal extremely substandard. The draft beer and wine lists were solid and the cocktails were pretty good, so no complaints there. The food menu was focused, but one lingering question hovered over us while we browsed it: Where the hell is the bacon? For a restaurant with pork-themed fare, there were disappointingly few dishes that contained bacon. Plenty of pâté, tenderloin and belly but no bacon. It just seemed weird. The cheese plate was very tasty and reasonably priced - $10 for three cheeses, toast points/crackers and small samples of red wine poached pears and roasted beets. The beets were the only thing out of place on the plate, and although this was the high point of the meal, it's hard to give Black Pig credit for something extremely difficult to screw up. For the entree, I ordered the croque monsieur ($13) and my girlfriend ordered the pork tenderloin ($19). My sandwich arrived and was ENORMOUS. The thing was slightly larger than my face and came with a mountain of "pommes frites" (Black Pig's terminology). It looked like something Adam Richman should tackle on a Man Versus Food challenge. The huge portion size to price ratio couldn't save the uninspiring flavors. The fries were ridiculously salty and I didn't even bother taking the sandwich home despite leaving about 3/4 of it on the plate. Despite costing $6 more, the pork tenderloin dish was much smaller and tasted as bland as it looked - plenty of brown and green on the plate but very little flavor. The pork was juicy at least, so not a total loss. Overall it was an extremely disappointing experience. The food couldn't live up to the menu, which overhypes its descriptions with meaningless adjectives - "free range" toad-in-a-hole, "nettled" risotto. We'll probably come back for drinks, but my advice is skip the food.
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