Black Hogg over the weekend, the first time since it reopened with the new beer and wine list, and coincidentally, two new bathrooms (you no longer have to walk through the kitchen, yay!). Nothing else has really changed - Eric Park's still creating boldly flavored food, the place is still pretty full just about any night, and the no-reservations policy stands so you'll probably have to wait for a table. We were fortunate to find a spot at the bar without too long of a wait, sipping glasses of Barbera and Argentinian Torrontes, and trying not to order everything on the menu.
One of our favorite bites by far was Park's banh mi hero, a cross between an Italian sub and traditional Vietnamese sandwich, topped with a pretty little sunny-side up quail egg. Smooshed between crispy French bread, the mortadella, cappicola and pate were all quite discernable, the gochu slaw had some kick, and the egg made it messy and delicious as hell. We shared ours because we're good like that, but not so sure we can give up half the next time.