Pork takes pride of place at the Pig, where rosy brick walls and chunky wood tables create a warm atmosphere. Indulge in pork rinds (pickle dusted), pork meatballs (with kale pesto), pork tenderloin (with yucca dumplings) – you get the gist. A fair number of vegetable-focused small plates make it doable for vegetarians. Three-course tasting menus are also available (prices vary).
The restaurant sources its meat from small local farms.