Co-owner/chef and British expat April Bloomfield created quite the hot spot with her trendy West Village eatery The Spotted Pig, proving our English-speaking brethren across the pond have more culinary gems to boast than bangers and mash or steak and kidney pie. A gastropub is generally defined as a drinking establishment with a food problem - plenty of beverages from which to choose and an upscale menu that often steals the show. In this case, there are two cask-conditioned ales, an extensive wine list and excellent cocktails (try the dirty martini). Meanwhile, the Pig's illustrious Michelin star, first awarded in 2006, may have attracted the initial crowds, but it's the signature pig's ears, sheep's ricotta
gnudi (ravioli without the wrapper) and Roquefort-smothered burgers that have kept the scene sparkling and packed to the brim seven nights a week. If crowds aren't your thing, the Cubano sandwich at lunch is a slice of hog heaven in itself. "There is comfort food that comforts. There is comfort food that soothes the soul. And there is comfort food like the Spotted Pig's champ that induces a not unpleasant state of semi-conscious delirium."
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New York magazine
"Hype and celebrity glitz aside, the Spotted Pig is a very fine bistro. ... Best of all is gnudi-featherweight pasta-less ricotta ravioli in a sauce of butter and sage, but the roasted pumpkin salad comes a close second."
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The Village VoiceThe burger is a must-order: a top-secret blend of ground beef grilled rare (unless otherwise specified) and covered with gobs of pungent Roquefort."
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Time Out New York"Almost immediately after it opened in March 2004 and began serving its sometimes heroically satisfying combination of English and Italian cooking, the throngs started to descend, and they have never stopped. ... April Bloomfield, the chef and a principal owner, favors smoked things, cured things, rich things and salty things."
- Frank Bruni,
The New York Times, Jan. 25, 2006
James Beard Foundation: April Bloomfield, Best Chef: New York City finalist, 2011-13
Michelin Guide 2013: * (very good)
The New York Times: * (good)
New York magazine: ** (very good); Critics' Pick
Zagat 2013: 24 food rating (very good to excellent)
Time Out New York: Critics' Pick
The Village Voice: Recommended Full bar. Serving lunch, dinner and late-night daily. Sat-Sun brunch 11 am-3 pm.
ADDRESS
314 W 11th St,
(near Greenwich St) ,
New York, NY 10014
LOCALEATS AWARDS
Top 100 Restaurant
Best British in New York
WHAT WE SAY
Co-owner/chef and British expat April Bloomfield created quite the hot spot with her trendy West Village eatery The Spotted Pig, proving our English-speaking brethren across the pond have more culinary gems to boast than bangers and mash or steak and kidney pie. A gastropub is generally defined as a drinking establishment with a food problem - plenty of beverages from which to choose and an upscale menu that often steals the show. In this case, there are two cask-conditioned ales, an extensive wine list and excellent cocktails (try the dirty martini). Meanwhile, the Pig's illustrious Michelin star, first awarded in 2006, may have attracted the initial crowds, but it's the signature pig's ears, sheep's ricotta
gnudi (ravioli without the wrapper) and Roquefort-smothered burgers that have kept the scene sparkling and packed to the brim seven nights a week. If crowds aren't your thing, the Cubano sandwich at lunch is a slice of hog heaven in itself.
WHAT THEY SAY
"There is comfort food that comforts. There is comfort food that soothes the soul. And there is comfort food like the Spotted Pig's champ that induces a not unpleasant state of semi-conscious delirium."
-
New York magazine
"Hype and celebrity glitz aside, the Spotted Pig is a very fine bistro. ... Best of all is gnudi-featherweight pasta-less ricotta ravioli in a sauce of butter and sage, but the roasted pumpkin salad comes a close second."
-
The Village VoiceThe burger is a must-order: a top-secret blend of ground beef grilled rare (unless otherwise specified) and covered with gobs of pungent Roquefort."
-
Time Out New York"Almost immediately after it opened in March 2004 and began serving its sometimes heroically satisfying combination of English and Italian cooking, the throngs started to descend, and they have never stopped. ... April Bloomfield, the chef and a principal owner, favors smoked things, cured things, rich things and salty things."
- Frank Bruni,
The New York Times, Jan. 25, 2006
James Beard Foundation: April Bloomfield, Best Chef: New York City finalist, 2011-13
Michelin Guide 2013: * (very good)
The New York Times: * (good)
New York magazine: ** (very good); Critics' Pick
Zagat 2013: 24 food rating (very good to excellent)
Time Out New York: Critics' Pick
The Village Voice: Recommended
ADDITIONAL INFO
Full bar. Serving lunch, dinner and late-night daily. Sat-Sun brunch 11 am-3 pm.