| rev:text
| - Sorry folks, but I don't understand why you would ding a pretty creative, pretty new, and pretty excellent restaurant a star because you think it's "expensive." Union Pig and Chicken charges the prices printed on their menu, there's nothing nefarious about it. I mean, how can you tell us that "you ordered one of everything" and then complain about the bill?
It's one thing to say that Union Pig and Chicken is expensive relative to the quality of its product (it's not)--or even expensive relative to its execution--but it's quite another to say that Union Pig and Chicken is expensive (universally), as if there is some amount that "BBQ" (or "Hotdogs" or "Pizza" or "Burgers") ought to cost, independently of any other factors. Previous reviewers ought to better consider (or ask) what the overhead, including startup, pit boss, liquor, waitstaff, and product might be at Union Pig and Chicken? Who is laying out all this cash so that you can table-up and eat at this wonderful little restaurant in the first place? Don't you think they want their money back?
Don't get me wrong, I like cheap eats as much as the next guy on a budget; it's one of the main reasons I pay attention to reviews on Yelp and elsewhere. But it's just as silly to ding a restaurant for being good but too cheap ("the food here is good ... you know, but they really ought to charge more," as it is to ding a restaurant for being too expensive (the food here is good ... you know, but they really ought to charge less"). Sillier still, one Yelper even suggested that Union Pig and Chicken ought to be cheaper not because it sucks, but because it's located in East Liberty, as if the "poor people" of East Liberty ought to be told how much they can afford to spend on good food; that's not only silly, it's classist.
The fact of the matter is that an excellent BBQ spot has opened in East Liberty and it costs money to eat there. It's called Union Pig and Chicken and it's run by the same folks who brought you Salt of the Earth and the recently revamped Station Street Hotdogs. We tried it for the first time a couple nights ago, and we encourage you to try it, too.
Here's what we liked most: the BBQ sauces on the table and the brisket; the taste, moisture, texture, and savage presentation of the brisket were phenomenal. We also liked the greens, the mac and cheese, the "store bought" rolls, the knife work on the potato salad (which betrays the quality of your prep cooks), and the Rittenhouse (if you didn't know about Rittenhouse, now you do). We also liked the tattoos on your waitresses, (ahem, we liked your waitresses ...) and we liked your GM (?), a pleasant gal who stopped to ask us if our meals were OK. The restaurant has been designed, not "put together" after a trip to Ikea, and we liked the floor and walls of the interior (red gingham on the left, wood smokehouse on the right). We also liked the communal tables with separate benches, and the width of the benches themselves (not as narrow as picnic benches, but roomy and more inviting). Lastly, we also liked the fact P&C has a waitstaff that acts like a waitstaff (as if you were paying them to wait on you, which you are). They also had a hostess and GM on the floor, and on a weeknight. The place ran something like a contemporary restaurant, rather than like a "shack" or a "pit," and it ran seemingly well for being so new. They even boxed up our left-overs like pros, in takeout boxes that I also assume cost money.
Here's what we liked least: the presentation of the pork shoulder, which tasted amazing and is a must eat, but which was essentially cubes of pork in a very dull bowl. We also didn't like that our waiter forgot to tell us about a cocktail with blueberry and mint that was not on the menu before we ordered cocktails. You missed a sale. The one cocktail we did try, with Old Overholt, tangerine, and herbs, was tasty but for us woefully lacking in booze; until this is fixed, I suggest that customers drink your booze straight, or drink beer. Our waiter was excellent as a waiter, but he also felt "out of place" given the look of your other waitstaff, a "look" that we assume must be partially intentional. We also didn't like that the painted metal supports of the benches and tables reminded us more of a locker room than of a picnic table.
Here's what P&C should consider implementing in the future: (1) a better way to deal with coats and purses (did we miss something?) since there are no chair backs; (2) a better way to deal with daily drink specials; (3) garnish (and booze) for their cocktails, which look (and so partially feel) underwhelming despite their herbaceousness; and (4) a small or large portion (and price) for proteins, or a smaller "meat-and-three" plate for solo eaters.
Go to Union Pig and Chicken, and If you want to pay less, order less. One main and three sides could easily be enough for two people. If you want to "try more" just go back another time. I know we will.
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