|Courtesy of The Pig|
The Setting: Repurposed barn lumber and vintage prints add rusticity to the lofty industrial space, which features a white tile-fronted bar, wooden booths and an open kitchen. Pig art (cartoons, old newspaper cuttings) decorate the loos.
The Food: The kitchen plans to use some seven to 10 pigs a week for its midpriced, mostly small-plate menu. Expect housemade charcuterie and entrees ranging from pig ramen to crispy pork shank with spoonbread to a burger (topped with pancetta, natch). For those who don't love swine, have no fear - one can also order octopus, rabbit, chicken and fish, with housegrown vegetables providing a healthy meal boost. To finish, like much of the menu, the desserts have a porcine twist - its chocolate ice cream incorporates pig’s blood.
The Drinks: The restaurant will feature eco-friendly wines, some poured from kegs. Craft beers on draft and in bottles will whet whistles too. Bourbon is the featured spirit for its creative cocktails.
The Crowd: Young and hungry urbanites have been circling the block waiting for it to open. Given its casual vibe and buzzy game plan (farm-to-table, whole-animal cooking; eco-friendly, handcrafted food), they’re likely to keep it humming.
1320 14th Street, NW; 202-290-2821