Pig Bleecker

Pig Bleecker was the sister Manhattan restaurant to Brooklyn's own Pig Beach, with both restaurants focusing on pork, regional east coast specialties, and smoke. The former closed earlier this year, following and untenable rent situation and the tragic death of Pig Beach executive chef Jeff Michner, which I can only imagine also affected Pig Bleecker's business. 

This was actually my second time at the restaurant, the first having been a quick trip to the bar for a few drinks and desserts. 

Winter Julep

Rye, Pine, Winter Syrup, Mint

Cornbread Madeleines

Snacks - Left to Right:

Pecan Candied Bacon

Deviled Eggs w/ Trout Roe

Pigs in Parker House Rolls w/ Pig Beach Mustard Sauce

Lasagne

Smoked Duck Ragu, Bechamel, "Grandma's Sunday Gravy", Parmesan

Executive chef and owner Matt Abdoo made a career studying and cooking Italian cuisine before making the jump to barbecue, having trained in Italy and done stints at Mario Batali's NYC restaurants Lupa and Del Posto. Straight from Del Posto's menu, Abdoo recreated a version of their famed 100-layer lasagna. Both his and the original are baked on an open sheet tray, carved into individual portions, and then seared on one side. I actually enjoyed this version better than Del Posto's, as it was bigger on flavor and smaller on apparent fuss. 

Brisket Ravioli

Black Truffle Butter, Barolo Reduction

Smoked & Grilled Pork Chop

Peach Habanero Jam, Brussels Sprouts, Crispy Onions

Buckeye Milkshake

This unbelievably decadent dessert (with an additional shot of whisky) was my first introduction to Ohio's trademark peanut butter candy, of which I became in instant fan. 

Mason Jar S'Mores

Another hit dessert, I loved the richness and contrasting textures here. Plus it's always fun to eat things out of mason jars.