|
|
|
Blind Pig in pictures
Debra Ciasullo, her husband David Hentz (also the chef) and partner John Byrne quietly swung open the doors to The Blind Pig, in the former Kong space at Second and Fairmount (702 N. Second St.), a week back.
Blind Pig in pictures
Debra Ciasullo, her husband David Hentz (also the chef) and partner John Byrne quietly swung open the doors to The Blind Pig, in the former Kong space at Second and Fairmount (702 N. Second St.), a week back.
The bar and restaurant — not a gastropub, thankyouverymuch — hasn't undergone massive renovations, but it certainly has a new feel: a lot more wood, a lot fewer birdcages, a lot less red leather, and, of course, a lot more porcine iconography (check the cool punched-copper bulb shades hanging above the bar). The only remnant of the space's previous tenant is a blown-up photo of Kowloon Walled City in the back room; Ciasullo says she plans on turning it into a collage of sorts, pasting cuttouts of peoples' heads into the windows of buildings.
On the drink end: Ciasullo, a FOH vet of spots like Kelliann's and Panorama, is offering eight craft beers on tap as well as a selection of 24 craft cans (that number could increase moving forward). If you order one, you very well could be treated to one of the sweet clip-on "instant beer stein" handles above. (Soooo salty we didn't think of that.) Ask for the $3 "Paisano Wine" special, a little vino poured into a mason jar, just like your Neapolitan grandpa used to drink.
Hentz, who's cooked in a ton of kitchens (Tir Na Nog, Flat Rock Saloon, the defunct Ludwig's, etc.) is offering a comfortably priced pub-style menu with no shortage of signature touches. Check it in full below (click to enlarge). The Blind Pig's sure-to-be-signature is something Hentz has been waiting to put on a menu for eight years — his "Thanksgiving Balls," turkey, mash and stuffing, breaded/fried like arancini and served with rammys of gravy and cranberry sauce. Hentz says he's had the recipe in his back pocket for years, but hesitated putting it out there until he had his own joint. Now that he does, he's rocking these moist spherical dinner treats, and there's talk of extending the ball treatment to other holidays, too. (Think "Easter Balls," with ham, mashed potatoes and corn, or Santa Balls, with ... maybe reindeer? We'll cross that ball bridge when we come to it.)
The Blind Pig is currently open Tuesday to Sunday from 4 p.m. to 2 a.m., with food til 10 p.m. on weekdays and midnight on weekends. Dollar-off-drafts happy hour weeknights from 5 to 7. Brunch hours are coming in the near future.
I've been to The Blind Pig three times (so far) - AWESOME, AWESOME, AWESOME !!! Definitely on my Bar/Restaurant 'A-list'.— essanyago
- barstool scientist
- Booze
- Brew Revue
- Chef Salad
- Closings
- Coffee
- Contests
- Dealage
- Dirty Dishes
- Don't Front
- Eat This Immediately
- Field Trip
- Food and Art
- Food and Holidays
- Food and Movies
- Food and Music
- Food and Politics
- Food and Sports
- Food and Web
- Food Blogs
- Food Books
- Food Events
- Food News
- Food TV
- Gifted
- Happy Hour Hopper
- How-To
- In Print
- Interview
- Meal Ticket
- Menu Time
- Not So Quickfire
- Notes from the Weekend
- On Wheels
- Openings
- Patio Drinking
- Philly Beer Week 2010
- Photos
- Private Chef POV
- Product Placement
- Recipes
- Snack Time
- Stiff Drank
- SUPPER
- Tea
- Testing
- Ticket Stubs
- Top Chef
- Vegan
- Vegetarian
- Video
- Weekly Candy
- Weird Regional Foods
- We're Here to Help
- Where'd We Eat?
- Drew Lazor's Ill-Advised Rant Factory
- Pregame
- Ill-Advised Ranting
- The Week Without Meat
- Philly Beer Week 2009
- Real Big
- Where'd I Eat Last Night?
- Top Chef Masters
- The Good Word
- Next Iron Chef
- Arterial Terrorism
- Food and Radio
