Visited Black Pig bistro recently and was very impressed with the entire experience. The server was a little slow to take our order and that's the only negative thing I can say. Once order was taken it, the dining experience was nearly perfect. We started with the mussels & chorizo, done in a leek and Riesling wine sauce and paired with prosecco. Amazing presentation and a wonderful taste combination. For mains we had the signature Pork and Beans and the Market Fish - both dishes were perfectly executed and paired with a Willamette Valley Pinot. The presentation of both dishes was impeccable - the combination of green, broad, and edamame beans in a mint sauce reduction with a generous portion of porchetta was perfect. I'm still thinking about it as I write this. Be warned that the fish comes whole (head and tail on) and must be fileted at the table. If you're okay with that - get the fish! The Sea Bream with pickled garlic scape chimichurri was outstanding. It was hard to select our favorite dish of the night and I can't wait to go back to enjoy more of chef Alison Bieber's creations.