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  • After taking another couple to the Pig's brunch last Sunday, I have been thinking about returning to the place for a specific menu item....prime rib. I'm usually an omnivore if the food is done well. I have not been shy about sharing the places that do all food justice. Tonight, Peg and I returned to the P&P because we knew that the aforementioned prime rib was on the menu. OMG! If you are tired of things that some restaurants try to do to this product via rubs, coatings, or anything else that is NOT just your basic wonderful cut ofmeat, then you really need to check the version that Keenan, Josh and crew serve. It is, IMHO, the best in the Valley hands down!!. Deliciously rare-med rare, a twice-baked with broccoli and the wonderfulness of a good potato, and the bet-you-can-only-eat- half verision of what tasted like the oldtime Parker House dinner roll. Peg's scallops and corn combo were amazing, and we started with splitting a bánh mì sandwich and a bowl of gazpacho...both on the great happy hour menu as well. Thank God we 86'd the wedge salad! The bánh mì was incredbile....and it will be split (with a dump truck salad, perhaps) for an entire dinner next time. BTW..dipping the sandwich IN the gazpacho is a bit of heaven in and of itself. At any rate....this meal was memorable. Yet again, Chris, Kat, and the always efficient servers were filling water glasses and being attentive. The more we go to this place....the better it gets! Dr. B
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