STRAWBERRY glazed pork belly with beet turnip and faro... Let us pause to ponder the greatness of this dish...uh wait can I have more...I forgot to take a foodporn pic! Wonderfull place on a Friday night to sit outside enjoying wine, great company, good food, lovely atmosphere...and the pleasant, wonderful service from our waiter (the cuteness with the man bun didn't hurt) was just what my body ordered. Ordered the small order of ricotta almond agnolotti which was perfect portion and oh so delish!
(5)
Sue S.
We finally made it to the new location last night and it was fabulous! The atmosphere is very similar to the previous location which made me happy. We started with the amazing charcuterie platter which we can't pass up when Chef Nowak is involved. Nobody does it better. Everything on it was delicious but the standout was the chicken liver pate surrounded by butter. Genius...reminded me of Paris. Next was the blue marlin crudo for me and the chicken livers for my husband. The crudo was so fresh and flavorful. The chicken livers were corned then fried which made for the best chicken livers ever. Yes, I'm saying that and I don't typically eat them. Our main courses were the pasta bolognese and the Berkshire pork. Both were to die for. The drinks are also fabulous. If you haven't tried this place, you need to. Nice job Chef! And thanks Branda...you are always fab.
(5)
Diana L.
So I was excited for them to move into their new space because I love the atmosphere. However, I think they increased their prices worth the new bigger space. And unfortunately, the quality of the food didn't match the price I paid for. The server was nice but we waited for almost 40 minutes for our food. I'll probably only come back for the cocktails and happy hour.
(3)
Michael S.
I got the banh mi sandwich and it was delicious! The service was great and I like the atmosphere.
(5)
Halle W.
I love this place. I have never had any bad food, and everything new I try typically surpasses my expectations. Dinner is great with something for everyone. The burger is awesome and affordable; their pastas are homemade and spot on; and you can find larger and smaller plates to fit your needs. Brunch is equally satisfying, if not better. The bananas foster is bananas (duh)--not too sweet. The fingerling "home fries" are potatoes toasted in angel tears, so basically I am going to end with that. Do yourself a favor and go.
The creativity of this menu is exciting. Their pork belly is fantastic and frankly I love the different twists I've seen on their dessert menu. Very creatively done. This restaurant has been very accommodating to my large reservations. Dark and hipster-themed but comfortable. Would definitely come back to try more dishes.
(4)
Marchem P.
Went yesterday for brunch sat on the patio. Our server Kara was very nice, knowledgable, and helpful. She suggested the Flour Sour and the Brown derby as drinks both were very good on such a hot steamy day. We ordered the Sticky Pigs bourbon drink which used to be on their menu but we asked if they could make it for us because it was so good when we had it for dinner. We both liked several things on the menu she ordered the Benedict , I ordered the short rib hash and the Bahn Mi. The fries that came with the Bahn Mi were fantastic the Bahn Mi itself was good not great the pork was overly dry but the flavors were nice. The Benedict with the pate and poached egg was delicious but my favorite was the short rib hash. The short rib was tender and the egg yolk mixed in with the whole dish was amazing. We kept sharing the Benedict and the Hash but we both agreed the hash was our favorite. I love Black Pig the service, food, and ambiance are great. I strongly recommend this place and believe it currents serves the most consistently amazing food in Cleveland. I would go back in a heart beat!! Great food and an amazingly beautiful girl with me what can be better.
(5)
Mark M.
A great menu, many interesting options I would like to try. I had the pork collar and it was the most tender piece of meat I have had in recent memory. The sauce was slightly overreduced and a little salty, but almost in a good way if that makes sense. The presentation of the micro greens and puree was awesome! My wife got the short ribs which were equally impressive, we would both definitely return. Docked 1 star due to atmosphere, we were sat in the backroom that didn't quite match the elegance of the food. We felt like we were in a banquet hall leftover from the 80s. I'm sure it will be renovated in the future for a complete experience.
(4)
Yuan C.
HOLY MOTHER OF PEARL, THIS PLACE IS BOMBDIGGITY!! I have serious withdrawals from their delicious food! We came here on a Sunday morning around 11am, and we were able to be seated right away. I ordered the short rib hash, french toast (with banana fosters and bacon), and the spiked coffee. One word to summarize the short rib hash: holy-freakin-delicious!! Just get it. You will not regret it! The meat was super delicious and literally just melts in your mouth. The french toast was great! I mean, it comes with BACON, which automatically makes it amazing. The portion sizes are humongo, so come hungry!!
Having gone through my ups and downs with The Black Pig when they were at their old location on West 25th Street I have to admit that I was reticent to pay them a visit in their new digs (the former Light Street Bistro). My last experience at the old Black Pig was, to put it mildly, a disheartening disappointment. Below average on all counts. Well, I guess I finally managed to get over the sting because I recently found myself, once again, wandering under the Black Pig signage. Have you ever had a dining experience where everything went so well that you expected to be shat on by a bird upon exiting? I'm talking about something that hardly every happens, something so rare that you can only be snapped back into reality by an action of equal and opposite quality? That's what happened to me when I was here with my wife on a recent Saturday evening. Sometime around 6pm, if memory serves. I can't be sure, but the innards of the restaurant appear to have remain relatively unchanged since it sailed under the Light Bistro flag. This isn't a bad thing, as I rather like the dark woods and brick thing going on, just an observation. If it ain't broke, right? We were shown to a seat in the main dining area by the windows up front. I love it when I get a seat with such awesome natural lighting. So good for Yelpie picture taking. Another bonus, the place was just lightly populated and pretty quite. Two more gold stars. Our server, where to begin. Lenore was a delight. Pleasant, friendly, knowledgeable, charming. And I'm not talking about all of those things being painted in your typical "I'm a server so I'm trained to act this way", she seemed pretty damn genuine to me. I almost wanted to invite her to have a seat with us. Let's just say that she is an asset to the establishment and a role model for all looking to make a career of hospitality. The menu is an exercise in culinary brevity and it's filled with dishes that you'll want to eat. Everything is made in house, and I mean everything. All of the food that we were served was beautiful, clearly plated with love and an eye for composition. I'm not one to wax poetic over how my food's arranged on my plate, but damn. Zacharian would be proud. As for the potent potables, let's just say they're made with the same attention to detail as the edibles. The beer list, as concise as the menu itself and unfortunately lacking a draught offering, still managed to keep the beer geek in me happy with a 21st Amendment Hop Crisis DIPA and Dogfish Head Festina Peche. We started our dining experience with an order of bread paired with the house cheese plate. Holy soft, glutenous, seedy warm, smear some butter on me goodness. This bread was so fresh I thought I'd be forced to backhand it. The cheese plate was a bit like eating our way around an artist's palette. Crispy baguette and flat bread, a dollop of honey, sweet candied nuts, cranberry mostarda, and bits of cheese ranging from uber funky blue to slightly sweet and nutty gruyere. My wife thoroughly enjoyed her order of wild mushroom agnolotti. Folded and crimped house-made pasta pillows filled with earthy wild mushroom puree served with sauteed chanterelle and straw mushrooms, ridiculously fresh English peas and a sprinkling of fresh Pecorino Remano cheese. And butter. My god, the butter. But the star of the evening, no question, was the short rib entree. This was a dish so good I starting dreaming about it while I was eating it. A dish so good that it has food all across the greater Cleveland area and as far north as Toronto rethinking its very purpose. When there's something this good, why even bother trying? But it's only short ribs, what's the big deal? Two baseball-sized blocks of short rib cooked perfectly. Wait, perfectly doesn't do them justice. This meat was cooked like I'd imagine how Odin would cook meat. It was so tender that it laughed at me when I picked up my knife. Perfectly caramelized and glazed in a sauce with a flavor so deep James Cameron wants to dive it. Sure, the asparagus was nice - fork tender and slightly charred - and the roasted fingerling potatoes were just crispy enough and the pea puree as smooth as a Luther Vandross ballad, but the meat. If cows knew about this meat they'd want to eat it. Get the short ribs and you'll know what it must have been like for Jules when he opened Marcellus' briefcase. There's really not much more that needs to be said here. If you need me I'll be over here basking in the after glow.
(5)
Natasha D.
Our entire experience at Black Pig was top-notch!! The cheese plate was delicious and varied. The cocktails were scrumptious (and high quality). And the burger!! Oh the burger! This was quite possibly the BEST burger I have ever had in my life. Black Pig Burger with Shallot Jam, Mushroom Duxelles, Fromager d'Afinois, and Aioli. The smokiness of the minced mushrooms with the sweetness of the jam paired expertly with a perfectly cooked 50/50 sirloin/chuck patty and just-spongy-enough Brioche Bun...OH MY WORD....AMAZING! And I've had some pretty hoity-toity San Fran burgers. This meal could actually make me come back to Cleveland. And Leonor was the sweetest most sincere server! #ohiocity @blackpigcle #foodgasm
(5)
Ben S.
It was my first time at the new BP location. Not much changed on the patio or structurally inside since Light Bistro (R.I.P.) moved out. We ordered the mushroom appetiser. I didn't know what to expect, but for some reason I had an image of stuffed mushrooms in my mind. Boy was I wrong. We got a very small selection of various shaped and sized mushrooms on a plate sparsely covered in lettuce. The dish was topped with a runny egg and the mushrooms tasted overall salty, but not necessarily in a bad way. This app is to be split by no more than two people as it is very small. I got the Petite Filet for my main. It was far from petite though. It was definitely double what other places serve as petite or "twin medallions." It was served with roasted cauliflower, purple and white which were amazing, and big spring onion stalks. Some of the steak was a bit too well done for me though. We sat on the patio. Service was slow from the kitchen and our waitress didn't check on us to often. My friend said his two cocktails were not that flavorful. All in all it was good, but it isn't my favorite in the city. I'm between a 3 & 4 on this rating. Since the mains were pretty good (my friend's burger included) I'll go with 4.
(4)
Mandy T.
Best restaurant in Cleveland! Delicious consistent food!!!!Came here for brunch this morning and sat out on the patio. Our servers name was Cara and she did an excellent job. She came to us with many suggestions and even was nice enough to write down one of the drink recipes is that we really liked. We both had three drinks a piece and each drink was awesome and fresh! The food was outstanding and consisted of the Benedict, bahi mi and the short rib hash! The short rib hash was the winner but all were delicious! Can't wait to come back for more!
(5)
Nivedita B.
I had a great experience with The Black Pig. I planned a celebratory dinner for 14 of my lovely friends, and the management did a perfect job accommodating all of my requests. They were able to give us the entire upstairs so our evening was private and extra special. At my request they had two sparking wine bottles ready for us when we got there. Our server was very friendly and helpful. They have a good selection of beer, wine, and cocktails. One of my buddies didn't get his drink for a long time, and our server apologized profusely and his drink was on the house. Totally unnecessary but very appreciated. My only complaint of the night was that our entrees took a super long time to arrive, but with 14 people this is understandable. And the chef made sure each entree was cooked perfectly and brought out at the same time. For this, all is forgiven! The food was absolutely delicious. Everyone was happy with their meals. The Berkshire pork belly was melt-in-your-mouth delectable. I love everything pork belly (if you read my reviews, then you know), and this appetizer was quite possibly the best bit of piggy belly I've ever put in my mouth. The garnish of nuts was just a wow addition. For the main course, I ordered the Berkshire pork (an ode to pork, if you will), which consisted of different forms of pig: sausage, moar pork belly, tenderloin, a hot dog (yes, and it was so good) and another type of pork preparation that I simply can't remember because I was in nirvana while eating this dish. Everything. Was. Divine. The dish was seasoned perfectly and the meats sat on a lovely bed of mashed potatoes. My favorite was definitely the pork tenderloin. This was a big boy-sized entree and the leftovers tasted equally great the next day. My boo ordered a fresh pasta dish cooked in a nutty sauce that was also delicious, but pork all the way baby. Overall, thank you, The Black Pig, for a great night! We left with our bellies full and satisfied. I can't wait to come back to try their brunch!
(5)
Ashley O.
I'd like to give this place another try as I wasn't happy with my first meal a bahn mi sandwich. I will admit it was my first bahn mi so it might have simply been my tastebuds.
(3)
Kevin Y.
The food was great. I ordered pork. It was great. Ordered orange juice with champaign. It was great.
(4)
Amanda E.
I love the atmosphere here, and our server was very helpful and informative. I thought the menu was creative, and the food overall was prepared well. I had their version of "Adult Mac n Cheese" which completely lacked salt of any kind. That was disappointing. But everyone else's dishes in my party were great! We had the charcuterie appetizer which was fantastic. Cocktails were well balanced and delicious.
(4)
VJ V.
This is the same great food with the same melt-in-your-mouth braised pork belly, that ended up in my belly, and with the same degree of satisfaction as before. This is just a block away or two maybe from the previous location, except the place is just bigger and better with twice the fun. We had the bahn mi, braised short rib and the burger -- all very worth the visit.
(5)
Nicholas R.
This was our first time at The Black Pig- a Saturday night dinner. We were sat in the front where it was a cozy, intimate atmosphere. The back of the place seemed a little quieter and open. The cocktails were great! Both Pimm's cup and Specialino were interesting and balanced. We started with the pork belly which was everything we had expected. It's a fatty, juicy, pork bomb. The homemade mozzarella complimented it nicely. For entrees we had the porkchop and steak frittes. There was a significant lag time between the appetizers and the main dishes, maybe an hour. We ordered another round of drinks and weren't bothered but it did feel too long. The porkchop was a good porkchop and I enjoyed it. Whatever came with it puzzled me... It might have been the cocktails but all I remember is some cold, fried, green thing with melted cheese. It didn't hit the spot. The steak was cut into medallions and cooked just right. The fries and garlic aioli were awesome. Overall, the service was attentive and the atmosphere was great. Price was about right. We'll definitely be back to try more of the menu!
(4)
Paul S.
In keeping up with the current trend of fine-ish dining, The Black Pig is a slightly gimmicky experience with a lackluster appetizer selection. That's not to say the food is bad, far from it, but after having dinner there, I couldn't help but to feel a sense of "been there, done that" afterward.
(3)
Amy H.
The food was delicious! However we felt overpriced for the amount you get. After ordering an appetizer and an entree per person we all left still feeling hungry. We went for dinner and sat out on the patio. The service was great, the server let us know when dishes were coming out and kept out drinks filled as we waited.
(4)
Michael S.
I've been here before for both brunch and dinner. Brunch wise... Entrees are rather underwhelming and uninspiring. However, they offer pitchers of mimosas for $12. Each pitcher makes four glasses. It's a great deal. The appetizers here are in my opinion the best things on the menu. You can never go wrong with the toad in a hole, pork underbelly, and gravy fries. Our food took a while to come out, but maybe that is because of the new location and they are still working some kinks out? As for the new space, it's definitely bigger. The front is the best part. Nice big old windows, exposed brick walls, amazing bar. The back kinda sucks though--it's carpeted.
(4)
Sohini G.
Came here for Sunday brunch which was delicious..would give it 4.5 if I could! Is much bigger than their old location. Food just as delicious and service just as good. For drinks we got the mimosa pitcher and the coffee cocktail...would def get both again. For meals we split a few but the banh mi and charcuterie board were my favorite. The pork belly on the banh mi was amazing. The charcuterie board is a great deal...good variety of meat for less than ten bucks. Would def recommend this place for either dinner or Sunday brunch...and they can accommodate large groups much easier now!
(4)
Cami T.
I used to enjoy the Black Pig when it was on 25th - it had a great happy hour and great drinks. Generally I'd just order a burger or the bahn mi though. I knew their moving to the old "Light Bistro" also was supposed to bring about a slightly higher end feel (though they still have burgers and bahn mis!). I didn't know what that meant, but tried it and was incredibly impressed. We ordered the chartcuterie tray, which is what the chef is known for. He creates his own sausages, pates, etc., with defined flavors and they perfectly complimented the mustard, beet and pickle add-ons. I especially loved the, I think it was Captain Morgan styled cutlet? So good! For dinner, I had the pork collar and my fiance got the filet. Both were well presented and perfectly cooked. Very flavorful and they both tied in with their sides. It was a great meal. Their back room is perfect for events (that's where we sat and I was envisioning birthdayparties or rehersal dinners) and we will ABSOLUTELY be back. Great move, Black Pig, great move!
(5)
Stephanie H.
This review is not necessarily indicative of the caliber of this restaurant, but, for us, it was absolutely terrible. We got to the restaurant for brunch on Saturday around 12:15, we had to be somewhere at 1:45 and wanted to be out of the restaurant at 1:15. We figured one hour would be a tight, but comfortable amount of time to eat. We ordered around 12:30, and absolutely nothing came. By 1:15 we had informed our waiter that we absolutely needed to leave and he explained that everything would be out shortly, when we explained that this wasn't an option he said they would box everything up. After another five minutes of waiting for the boxes, we simply left the restaurant given how important it was that we be on time to where we were going. As a longtime server, I understand that being on a time crunch is an added stress to both parties, but we were hoping that 15-20 minutes would be a decent amount of time for the restaurant to prepare our food and another 20 to eat, pay and leave. I am not sure what could have happened (there are many possibilities, I'm sure), but having not even received food after 45 min of waiting is rather obscene. Beyond that, as we expressed our time concerns, we were given a full check for food we were not going to be able to eat in the restaurant and no manager acknowledged there was an issue. I hope this was just a fluke as I was very excited to try this place. As I am from out of town and come to visit family infrequently, I won't ever be able to try the place again. All I can say is if you have an important engagement and don't have two hours to devote to your meal, perhaps think twice about eating here. The menu looked great and service was friendly if not somewhat aloof.
(1)
Erika Z.
My boyfriend and I love going to The Black Pig on special occasions, so naturally we decided to visit the new location for our anniversary. Everything was incredible! The new space is very elegant and much more romantic than the 25th location was. We sat in the front dining room and love the charm of the paned front window and interior design details. The menu felt very refined and mature, in the character of their new space. Our favorites (charcuterie, house made sausage, pork belly, cheeses and truffle dessert) were still in the mix, along the some enticing new options. We tried the heart tartare and were very impressed. I am looking forward to visiting again soon with some of my girlfriends to try the chef's other new additions to the menu. I have some food allergies, and the server and kitchen were very knowledgeable and accommodating. I love that the new menu subtly includes notations about which items are gluten free! At the end of the meal, to top it all off, the chef showed us their new private dining room on the second level. Hats off, Black Pig! You continue to impress us. Congratulations on your new space.
(5)
Stephanie H.
This review is not necessarily indicative of the caliber of this restaurant, but, for us, it was absolutely terrible. We got to the restaurant for brunch on Saturday around 12:15, we had to be somewhere at 1:45 and wanted to be out of the restaurant at 1:15. We figured one hour would be a tight, but comfortable amount of time to eat. We ordered around 12:30, and absolutely nothing came. By 1:15 we had informed our waiter that we absolutely needed to leave and he explained that everything would be out shortly, when we explained that this wasn't an option he said they would box everything up. After another five minutes of waiting for the boxes, we simply left the restaurant given how important it was that we be on time to where we were going. As a longtime server, I understand that being on a time crunch is an added stress to both parties, but we were hoping that 15-20 minutes would be a decent amount of time for the restaurant to prepare our food and another 20 to eat, pay and leave. I am not sure what could have happened (there are many possibilities, I'm sure), but having not even received food after 45 min of waiting is rather obscene. Beyond that, as we expressed our time concerns, we were given a full check for food we were not going to be able to eat in the restaurant and no manager acknowledged there was an issue. I hope this was just a fluke as I was very excited to try this place. As I am from out of town and come to visit family infrequently, I won't ever be able to try the place again. All I can say is if you have an important engagement and don't have two hours to devote to your meal, perhaps think twice about eating here. The menu looked great and service was friendly if not somewhat aloof.
(1)
Erika Z.
My boyfriend and I love going to The Black Pig on special occasions, so naturally we decided to visit the new location for our anniversary. Everything was incredible! The new space is very elegant and much more romantic than the 25th location was. We sat in the front dining room and love the charm of the paned front window and interior design details. The menu felt very refined and mature, in the character of their new space. Our favorites (charcuterie, house made sausage, pork belly, cheeses and truffle dessert) were still in the mix, along the some enticing new options. We tried the heart tartare and were very impressed. I am looking forward to visiting again soon with some of my girlfriends to try the chef's other new additions to the menu. I have some food allergies, and the server and kitchen were very knowledgeable and accommodating. I love that the new menu subtly includes notations about which items are gluten free! At the end of the meal, to top it all off, the chef showed us their new private dining room on the second level. Hats off, Black Pig! You continue to impress us. Congratulations on your new space.
(5)
Kevin Y.
The food was great. I ordered pork. It was great. Ordered orange juice with champaign. It was great.
(4)
Amanda E.
I love the atmosphere here, and our server was very helpful and informative. I thought the menu was creative, and the food overall was prepared well. I had their version of "Adult Mac n Cheese" which completely lacked salt of any kind. That was disappointing. But everyone else's dishes in my party were great! We had the charcuterie appetizer which was fantastic. Cocktails were well balanced and delicious.
(4)
Michael S.
I got the banh mi sandwich and it was delicious! The service was great and I like the atmosphere.
(5)
Halle W.
I love this place. I have never had any bad food, and everything new I try typically surpasses my expectations. Dinner is great with something for everyone. The burger is awesome and affordable; their pastas are homemade and spot on; and you can find larger and smaller plates to fit your needs. Brunch is equally satisfying, if not better. The bananas foster is bananas (duh)--not too sweet. The fingerling "home fries" are potatoes toasted in angel tears, so basically I am going to end with that. Do yourself a favor and go.
The creativity of this menu is exciting. Their pork belly is fantastic and frankly I love the different twists I've seen on their dessert menu. Very creatively done. This restaurant has been very accommodating to my large reservations. Dark and hipster-themed but comfortable. Would definitely come back to try more dishes.
(4)
Paul S.
In keeping up with the current trend of fine-ish dining, The Black Pig is a slightly gimmicky experience with a lackluster appetizer selection. That's not to say the food is bad, far from it, but after having dinner there, I couldn't help but to feel a sense of "been there, done that" afterward.
(3)
Amy H.
The food was delicious! However we felt overpriced for the amount you get. After ordering an appetizer and an entree per person we all left still feeling hungry. We went for dinner and sat out on the patio. The service was great, the server let us know when dishes were coming out and kept out drinks filled as we waited.
(4)
Mark M.
A great menu, many interesting options I would like to try. I had the pork collar and it was the most tender piece of meat I have had in recent memory. The sauce was slightly overreduced and a little salty, but almost in a good way if that makes sense. The presentation of the micro greens and puree was awesome! My wife got the short ribs which were equally impressive, we would both definitely return. Docked 1 star due to atmosphere, we were sat in the backroom that didn't quite match the elegance of the food. We felt like we were in a banquet hall leftover from the 80s. I'm sure it will be renovated in the future for a complete experience.
(4)
Michael S.
I've been here before for both brunch and dinner. Brunch wise... Entrees are rather underwhelming and uninspiring. However, they offer pitchers of mimosas for $12. Each pitcher makes four glasses. It's a great deal. The appetizers here are in my opinion the best things on the menu. You can never go wrong with the toad in a hole, pork underbelly, and gravy fries. Our food took a while to come out, but maybe that is because of the new location and they are still working some kinks out? As for the new space, it's definitely bigger. The front is the best part. Nice big old windows, exposed brick walls, amazing bar. The back kinda sucks though--it's carpeted.
(4)
Sohini G.
Came here for Sunday brunch which was delicious..would give it 4.5 if I could! Is much bigger than their old location. Food just as delicious and service just as good. For drinks we got the mimosa pitcher and the coffee cocktail...would def get both again. For meals we split a few but the banh mi and charcuterie board were my favorite. The pork belly on the banh mi was amazing. The charcuterie board is a great deal...good variety of meat for less than ten bucks. Would def recommend this place for either dinner or Sunday brunch...and they can accommodate large groups much easier now!
(4)
Heather J.
STRAWBERRY glazed pork belly with beet turnip and faro... Let us pause to ponder the greatness of this dish...uh wait can I have more...I forgot to take a foodporn pic! Wonderfull place on a Friday night to sit outside enjoying wine, great company, good food, lovely atmosphere...and the pleasant, wonderful service from our waiter (the cuteness with the man bun didn't hurt) was just what my body ordered. Ordered the small order of ricotta almond agnolotti which was perfect portion and oh so delish!
Having gone through my ups and downs with The Black Pig when they were at their old location on West 25th Street I have to admit that I was reticent to pay them a visit in their new digs (the former Light Street Bistro). My last experience at the old Black Pig was, to put it mildly, a disheartening disappointment. Below average on all counts. Well, I guess I finally managed to get over the sting because I recently found myself, once again, wandering under the Black Pig signage. Have you ever had a dining experience where everything went so well that you expected to be shat on by a bird upon exiting? I'm talking about something that hardly every happens, something so rare that you can only be snapped back into reality by an action of equal and opposite quality? That's what happened to me when I was here with my wife on a recent Saturday evening. Sometime around 6pm, if memory serves. I can't be sure, but the innards of the restaurant appear to have remain relatively unchanged since it sailed under the Light Bistro flag. This isn't a bad thing, as I rather like the dark woods and brick thing going on, just an observation. If it ain't broke, right? We were shown to a seat in the main dining area by the windows up front. I love it when I get a seat with such awesome natural lighting. So good for Yelpie picture taking. Another bonus, the place was just lightly populated and pretty quite. Two more gold stars. Our server, where to begin. Lenore was a delight. Pleasant, friendly, knowledgeable, charming. And I'm not talking about all of those things being painted in your typical "I'm a server so I'm trained to act this way", she seemed pretty damn genuine to me. I almost wanted to invite her to have a seat with us. Let's just say that she is an asset to the establishment and a role model for all looking to make a career of hospitality. The menu is an exercise in culinary brevity and it's filled with dishes that you'll want to eat. Everything is made in house, and I mean everything. All of the food that we were served was beautiful, clearly plated with love and an eye for composition. I'm not one to wax poetic over how my food's arranged on my plate, but damn. Zacharian would be proud. As for the potent potables, let's just say they're made with the same attention to detail as the edibles. The beer list, as concise as the menu itself and unfortunately lacking a draught offering, still managed to keep the beer geek in me happy with a 21st Amendment Hop Crisis DIPA and Dogfish Head Festina Peche. We started our dining experience with an order of bread paired with the house cheese plate. Holy soft, glutenous, seedy warm, smear some butter on me goodness. This bread was so fresh I thought I'd be forced to backhand it. The cheese plate was a bit like eating our way around an artist's palette. Crispy baguette and flat bread, a dollop of honey, sweet candied nuts, cranberry mostarda, and bits of cheese ranging from uber funky blue to slightly sweet and nutty gruyere. My wife thoroughly enjoyed her order of wild mushroom agnolotti. Folded and crimped house-made pasta pillows filled with earthy wild mushroom puree served with sauteed chanterelle and straw mushrooms, ridiculously fresh English peas and a sprinkling of fresh Pecorino Remano cheese. And butter. My god, the butter. But the star of the evening, no question, was the short rib entree. This was a dish so good I starting dreaming about it while I was eating it. A dish so good that it has food all across the greater Cleveland area and as far north as Toronto rethinking its very purpose. When there's something this good, why even bother trying? But it's only short ribs, what's the big deal? Two baseball-sized blocks of short rib cooked perfectly. Wait, perfectly doesn't do them justice. This meat was cooked like I'd imagine how Odin would cook meat. It was so tender that it laughed at me when I picked up my knife. Perfectly caramelized and glazed in a sauce with a flavor so deep James Cameron wants to dive it. Sure, the asparagus was nice - fork tender and slightly charred - and the roasted fingerling potatoes were just crispy enough and the pea puree as smooth as a Luther Vandross ballad, but the meat. If cows knew about this meat they'd want to eat it. Get the short ribs and you'll know what it must have been like for Jules when he opened Marcellus' briefcase. There's really not much more that needs to be said here. If you need me I'll be over here basking in the after glow.
(5)
Natasha D.
Our entire experience at Black Pig was top-notch!! The cheese plate was delicious and varied. The cocktails were scrumptious (and high quality). And the burger!! Oh the burger! This was quite possibly the BEST burger I have ever had in my life. Black Pig Burger with Shallot Jam, Mushroom Duxelles, Fromager d'Afinois, and Aioli. The smokiness of the minced mushrooms with the sweetness of the jam paired expertly with a perfectly cooked 50/50 sirloin/chuck patty and just-spongy-enough Brioche Bun...OH MY WORD....AMAZING! And I've had some pretty hoity-toity San Fran burgers. This meal could actually make me come back to Cleveland. And Leonor was the sweetest most sincere server! #ohiocity @blackpigcle #foodgasm
(5)
Ben S.
It was my first time at the new BP location. Not much changed on the patio or structurally inside since Light Bistro (R.I.P.) moved out. We ordered the mushroom appetiser. I didn't know what to expect, but for some reason I had an image of stuffed mushrooms in my mind. Boy was I wrong. We got a very small selection of various shaped and sized mushrooms on a plate sparsely covered in lettuce. The dish was topped with a runny egg and the mushrooms tasted overall salty, but not necessarily in a bad way. This app is to be split by no more than two people as it is very small. I got the Petite Filet for my main. It was far from petite though. It was definitely double what other places serve as petite or "twin medallions." It was served with roasted cauliflower, purple and white which were amazing, and big spring onion stalks. Some of the steak was a bit too well done for me though. We sat on the patio. Service was slow from the kitchen and our waitress didn't check on us to often. My friend said his two cocktails were not that flavorful. All in all it was good, but it isn't my favorite in the city. I'm between a 3 & 4 on this rating. Since the mains were pretty good (my friend's burger included) I'll go with 4.
(4)
Mandy T.
Best restaurant in Cleveland! Delicious consistent food!!!!Came here for brunch this morning and sat out on the patio. Our servers name was Cara and she did an excellent job. She came to us with many suggestions and even was nice enough to write down one of the drink recipes is that we really liked. We both had three drinks a piece and each drink was awesome and fresh! The food was outstanding and consisted of the Benedict, bahi mi and the short rib hash! The short rib hash was the winner but all were delicious! Can't wait to come back for more!
(5)
Nivedita B.
I had a great experience with The Black Pig. I planned a celebratory dinner for 14 of my lovely friends, and the management did a perfect job accommodating all of my requests. They were able to give us the entire upstairs so our evening was private and extra special. At my request they had two sparking wine bottles ready for us when we got there. Our server was very friendly and helpful. They have a good selection of beer, wine, and cocktails. One of my buddies didn't get his drink for a long time, and our server apologized profusely and his drink was on the house. Totally unnecessary but very appreciated. My only complaint of the night was that our entrees took a super long time to arrive, but with 14 people this is understandable. And the chef made sure each entree was cooked perfectly and brought out at the same time. For this, all is forgiven! The food was absolutely delicious. Everyone was happy with their meals. The Berkshire pork belly was melt-in-your-mouth delectable. I love everything pork belly (if you read my reviews, then you know), and this appetizer was quite possibly the best bit of piggy belly I've ever put in my mouth. The garnish of nuts was just a wow addition. For the main course, I ordered the Berkshire pork (an ode to pork, if you will), which consisted of different forms of pig: sausage, moar pork belly, tenderloin, a hot dog (yes, and it was so good) and another type of pork preparation that I simply can't remember because I was in nirvana while eating this dish. Everything. Was. Divine. The dish was seasoned perfectly and the meats sat on a lovely bed of mashed potatoes. My favorite was definitely the pork tenderloin. This was a big boy-sized entree and the leftovers tasted equally great the next day. My boo ordered a fresh pasta dish cooked in a nutty sauce that was also delicious, but pork all the way baby. Overall, thank you, The Black Pig, for a great night! We left with our bellies full and satisfied. I can't wait to come back to try their brunch!
(5)
Ashley O.
I'd like to give this place another try as I wasn't happy with my first meal a bahn mi sandwich. I will admit it was my first bahn mi so it might have simply been my tastebuds.
(3)
Nicholas R.
This was our first time at The Black Pig- a Saturday night dinner. We were sat in the front where it was a cozy, intimate atmosphere. The back of the place seemed a little quieter and open. The cocktails were great! Both Pimm's cup and Specialino were interesting and balanced. We started with the pork belly which was everything we had expected. It's a fatty, juicy, pork bomb. The homemade mozzarella complimented it nicely. For entrees we had the porkchop and steak frittes. There was a significant lag time between the appetizers and the main dishes, maybe an hour. We ordered another round of drinks and weren't bothered but it did feel too long. The porkchop was a good porkchop and I enjoyed it. Whatever came with it puzzled me... It might have been the cocktails but all I remember is some cold, fried, green thing with melted cheese. It didn't hit the spot. The steak was cut into medallions and cooked just right. The fries and garlic aioli were awesome. Overall, the service was attentive and the atmosphere was great. Price was about right. We'll definitely be back to try more of the menu!
(4)
Cami T.
I used to enjoy the Black Pig when it was on 25th - it had a great happy hour and great drinks. Generally I'd just order a burger or the bahn mi though. I knew their moving to the old "Light Bistro" also was supposed to bring about a slightly higher end feel (though they still have burgers and bahn mis!). I didn't know what that meant, but tried it and was incredibly impressed. We ordered the chartcuterie tray, which is what the chef is known for. He creates his own sausages, pates, etc., with defined flavors and they perfectly complimented the mustard, beet and pickle add-ons. I especially loved the, I think it was Captain Morgan styled cutlet? So good! For dinner, I had the pork collar and my fiance got the filet. Both were well presented and perfectly cooked. Very flavorful and they both tied in with their sides. It was a great meal. Their back room is perfect for events (that's where we sat and I was envisioning birthdayparties or rehersal dinners) and we will ABSOLUTELY be back. Great move, Black Pig, great move!
(5)
Yuan C.
HOLY MOTHER OF PEARL, THIS PLACE IS BOMBDIGGITY!! I have serious withdrawals from their delicious food! We came here on a Sunday morning around 11am, and we were able to be seated right away. I ordered the short rib hash, french toast (with banana fosters and bacon), and the spiked coffee. One word to summarize the short rib hash: holy-freakin-delicious!! Just get it. You will not regret it! The meat was super delicious and literally just melts in your mouth. The french toast was great! I mean, it comes with BACON, which automatically makes it amazing. The portion sizes are humongo, so come hungry!!
(5)
VJ V.
This is the same great food with the same melt-in-your-mouth braised pork belly, that ended up in my belly, and with the same degree of satisfaction as before. This is just a block away or two maybe from the previous location, except the place is just bigger and better with twice the fun. We had the bahn mi, braised short rib and the burger -- all very worth the visit.
(5)
Sue S.
We finally made it to the new location last night and it was fabulous! The atmosphere is very similar to the previous location which made me happy. We started with the amazing charcuterie platter which we can't pass up when Chef Nowak is involved. Nobody does it better. Everything on it was delicious but the standout was the chicken liver pate surrounded by butter. Genius...reminded me of Paris. Next was the blue marlin crudo for me and the chicken livers for my husband. The crudo was so fresh and flavorful. The chicken livers were corned then fried which made for the best chicken livers ever. Yes, I'm saying that and I don't typically eat them. Our main courses were the pasta bolognese and the Berkshire pork. Both were to die for. The drinks are also fabulous. If you haven't tried this place, you need to. Nice job Chef! And thanks Branda...you are always fab.
(5)
Diana L.
So I was excited for them to move into their new space because I love the atmosphere. However, I think they increased their prices worth the new bigger space. And unfortunately, the quality of the food didn't match the price I paid for. The server was nice but we waited for almost 40 minutes for our food. I'll probably only come back for the cocktails and happy hour.
(3)
Marchem P.
Went yesterday for brunch sat on the patio. Our server Kara was very nice, knowledgable, and helpful. She suggested the Flour Sour and the Brown derby as drinks both were very good on such a hot steamy day. We ordered the Sticky Pigs bourbon drink which used to be on their menu but we asked if they could make it for us because it was so good when we had it for dinner. We both liked several things on the menu she ordered the Benedict , I ordered the short rib hash and the Bahn Mi. The fries that came with the Bahn Mi were fantastic the Bahn Mi itself was good not great the pork was overly dry but the flavors were nice. The Benedict with the pate and poached egg was delicious but my favorite was the short rib hash. The short rib was tender and the egg yolk mixed in with the whole dish was amazing. We kept sharing the Benedict and the Hash but we both agreed the hash was our favorite. I love Black Pig the service, food, and ambiance are great. I strongly recommend this place and believe it currents serves the most consistently amazing food in Cleveland. I would go back in a heart beat!! Great food and an amazingly beautiful girl with me what can be better.
Takes Reservations : Yes Delivery : No Take-out : Yes Accepts Credit Cards : Yes Good For : Dinner Parking : Street Bike Parking : Yes Good for Kids : No Good for Groups : Yes Attire : Casual Ambience : Casual Noise Level : Average Alcohol : Full Bar Outdoor Seating : Yes Wi-Fi : Free Has TV : No Waiter Service : Yes Caters : No
Heather J.
STRAWBERRY glazed pork belly with beet turnip and faro... Let us pause to ponder the greatness of this dish...uh wait can I have more...I forgot to take a foodporn pic! Wonderfull place on a Friday night to sit outside enjoying wine, great company, good food, lovely atmosphere...and the pleasant, wonderful service from our waiter (the cuteness with the man bun didn't hurt) was just what my body ordered. Ordered the small order of ricotta almond agnolotti which was perfect portion and oh so delish!
(5)Sue S.
We finally made it to the new location last night and it was fabulous! The atmosphere is very similar to the previous location which made me happy. We started with the amazing charcuterie platter which we can't pass up when Chef Nowak is involved. Nobody does it better. Everything on it was delicious but the standout was the chicken liver pate surrounded by butter. Genius...reminded me of Paris. Next was the blue marlin crudo for me and the chicken livers for my husband. The crudo was so fresh and flavorful. The chicken livers were corned then fried which made for the best chicken livers ever. Yes, I'm saying that and I don't typically eat them. Our main courses were the pasta bolognese and the Berkshire pork. Both were to die for. The drinks are also fabulous. If you haven't tried this place, you need to. Nice job Chef! And thanks Branda...you are always fab.
(5)Diana L.
So I was excited for them to move into their new space because I love the atmosphere. However, I think they increased their prices worth the new bigger space. And unfortunately, the quality of the food didn't match the price I paid for. The server was nice but we waited for almost 40 minutes for our food. I'll probably only come back for the cocktails and happy hour.
(3)Michael S.
I got the banh mi sandwich and it was delicious! The service was great and I like the atmosphere.
(5)Halle W.
I love this place. I have never had any bad food, and everything new I try typically surpasses my expectations. Dinner is great with something for everyone. The burger is awesome and affordable; their pastas are homemade and spot on; and you can find larger and smaller plates to fit your needs. Brunch is equally satisfying, if not better. The bananas foster is bananas (duh)--not too sweet. The fingerling "home fries" are potatoes toasted in angel tears, so basically I am going to end with that. Do yourself a favor and go.
(5)P H.
I'm disappointed. Where's the pork? Where's the poutine? Where's the schnitzel? Focus seems to have moved away from pork. Sure, there are a few pork dishes, but it is no longer the theme of the restaurant. Several brunch dishes removed from the menu that I miss from old location. Service was good. Kitchen a little slow, but went on a holiday. Vibe seems more pretentious. Only have dijon mustard in house. No salt on the table. Odd choice. Menu not cohesive. We shared several apps and entrées. Pork bellie very good. Chicken livers not crispy, but ok. Too salty. Fingerling potatoes ok. Nothing exciting. Burger incredible. But shouldn't be the star at a restaurant called the black pig. Sausage tasteless. Kids wouldn't eat. They eat all sausage to this point. Pork collar very good. Hash too greasy and salty. Didn't complain because took about an hour to get main course. About 30 to 40 minutes after apps done. Sitting on the fence. Please consider going back to a pork theme. I can get a cluttered, random menu at a lot of places. Bring back the pig with less attitude.
(3)Saira R.
The creativity of this menu is exciting. Their pork belly is fantastic and frankly I love the different twists I've seen on their dessert menu. Very creatively done. This restaurant has been very accommodating to my large reservations. Dark and hipster-themed but comfortable. Would definitely come back to try more dishes.
(4)Marchem P.
Went yesterday for brunch sat on the patio. Our server Kara was very nice, knowledgable, and helpful. She suggested the Flour Sour and the Brown derby as drinks both were very good on such a hot steamy day. We ordered the Sticky Pigs bourbon drink which used to be on their menu but we asked if they could make it for us because it was so good when we had it for dinner. We both liked several things on the menu she ordered the Benedict , I ordered the short rib hash and the Bahn Mi. The fries that came with the Bahn Mi were fantastic the Bahn Mi itself was good not great the pork was overly dry but the flavors were nice. The Benedict with the pate and poached egg was delicious but my favorite was the short rib hash. The short rib was tender and the egg yolk mixed in with the whole dish was amazing. We kept sharing the Benedict and the Hash but we both agreed the hash was our favorite. I love Black Pig the service, food, and ambiance are great. I strongly recommend this place and believe it currents serves the most consistently amazing food in Cleveland. I would go back in a heart beat!! Great food and an amazingly beautiful girl with me what can be better.
(5)Mark M.
A great menu, many interesting options I would like to try. I had the pork collar and it was the most tender piece of meat I have had in recent memory. The sauce was slightly overreduced and a little salty, but almost in a good way if that makes sense. The presentation of the micro greens and puree was awesome! My wife got the short ribs which were equally impressive, we would both definitely return. Docked 1 star due to atmosphere, we were sat in the backroom that didn't quite match the elegance of the food. We felt like we were in a banquet hall leftover from the 80s. I'm sure it will be renovated in the future for a complete experience.
(4)Yuan C.
HOLY MOTHER OF PEARL, THIS PLACE IS BOMBDIGGITY!! I have serious withdrawals from their delicious food! We came here on a Sunday morning around 11am, and we were able to be seated right away. I ordered the short rib hash, french toast (with banana fosters and bacon), and the spiked coffee. One word to summarize the short rib hash: holy-freakin-delicious!! Just get it. You will not regret it! The meat was super delicious and literally just melts in your mouth. The french toast was great! I mean, it comes with BACON, which automatically makes it amazing. The portion sizes are humongo, so come hungry!!
(5)Jim S.
They keep getting better! We are fans of the black pig, and have frequented many times. We believe they've gotten better since they moved to their larger location on Bridge Avenue. My wife and I shared two appetizers and two entrées: the roasted carrots and the mushrooms with poached egg were the appetizers, while the Roast Salmon and the New Creation Pork chop finished the meal. All four plates were beautifully presented and perfectly finished with just the right seasonings for a lovely summer evening dinner. Our server, Joe, was quite knowledgeable about both beer and wine and helped us make appropriate selections to perfectly complement the meals as well. On balance, we both agreed that of our many visits to The Black Pig, this was the best meal we've ever had.
(5)Bob L.
Having gone through my ups and downs with The Black Pig when they were at their old location on West 25th Street I have to admit that I was reticent to pay them a visit in their new digs (the former Light Street Bistro). My last experience at the old Black Pig was, to put it mildly, a disheartening disappointment. Below average on all counts. Well, I guess I finally managed to get over the sting because I recently found myself, once again, wandering under the Black Pig signage. Have you ever had a dining experience where everything went so well that you expected to be shat on by a bird upon exiting? I'm talking about something that hardly every happens, something so rare that you can only be snapped back into reality by an action of equal and opposite quality? That's what happened to me when I was here with my wife on a recent Saturday evening. Sometime around 6pm, if memory serves. I can't be sure, but the innards of the restaurant appear to have remain relatively unchanged since it sailed under the Light Bistro flag. This isn't a bad thing, as I rather like the dark woods and brick thing going on, just an observation. If it ain't broke, right? We were shown to a seat in the main dining area by the windows up front. I love it when I get a seat with such awesome natural lighting. So good for Yelpie picture taking. Another bonus, the place was just lightly populated and pretty quite. Two more gold stars. Our server, where to begin. Lenore was a delight. Pleasant, friendly, knowledgeable, charming. And I'm not talking about all of those things being painted in your typical "I'm a server so I'm trained to act this way", she seemed pretty damn genuine to me. I almost wanted to invite her to have a seat with us. Let's just say that she is an asset to the establishment and a role model for all looking to make a career of hospitality. The menu is an exercise in culinary brevity and it's filled with dishes that you'll want to eat. Everything is made in house, and I mean everything. All of the food that we were served was beautiful, clearly plated with love and an eye for composition. I'm not one to wax poetic over how my food's arranged on my plate, but damn. Zacharian would be proud. As for the potent potables, let's just say they're made with the same attention to detail as the edibles. The beer list, as concise as the menu itself and unfortunately lacking a draught offering, still managed to keep the beer geek in me happy with a 21st Amendment Hop Crisis DIPA and Dogfish Head Festina Peche. We started our dining experience with an order of bread paired with the house cheese plate. Holy soft, glutenous, seedy warm, smear some butter on me goodness. This bread was so fresh I thought I'd be forced to backhand it. The cheese plate was a bit like eating our way around an artist's palette. Crispy baguette and flat bread, a dollop of honey, sweet candied nuts, cranberry mostarda, and bits of cheese ranging from uber funky blue to slightly sweet and nutty gruyere. My wife thoroughly enjoyed her order of wild mushroom agnolotti. Folded and crimped house-made pasta pillows filled with earthy wild mushroom puree served with sauteed chanterelle and straw mushrooms, ridiculously fresh English peas and a sprinkling of fresh Pecorino Remano cheese. And butter. My god, the butter. But the star of the evening, no question, was the short rib entree. This was a dish so good I starting dreaming about it while I was eating it. A dish so good that it has food all across the greater Cleveland area and as far north as Toronto rethinking its very purpose. When there's something this good, why even bother trying? But it's only short ribs, what's the big deal? Two baseball-sized blocks of short rib cooked perfectly. Wait, perfectly doesn't do them justice. This meat was cooked like I'd imagine how Odin would cook meat. It was so tender that it laughed at me when I picked up my knife. Perfectly caramelized and glazed in a sauce with a flavor so deep James Cameron wants to dive it. Sure, the asparagus was nice - fork tender and slightly charred - and the roasted fingerling potatoes were just crispy enough and the pea puree as smooth as a Luther Vandross ballad, but the meat. If cows knew about this meat they'd want to eat it. Get the short ribs and you'll know what it must have been like for Jules when he opened Marcellus' briefcase. There's really not much more that needs to be said here. If you need me I'll be over here basking in the after glow.
(5)Natasha D.
Our entire experience at Black Pig was top-notch!! The cheese plate was delicious and varied. The cocktails were scrumptious (and high quality). And the burger!! Oh the burger! This was quite possibly the BEST burger I have ever had in my life. Black Pig Burger with Shallot Jam, Mushroom Duxelles, Fromager d'Afinois, and Aioli. The smokiness of the minced mushrooms with the sweetness of the jam paired expertly with a perfectly cooked 50/50 sirloin/chuck patty and just-spongy-enough Brioche Bun...OH MY WORD....AMAZING! And I've had some pretty hoity-toity San Fran burgers. This meal could actually make me come back to Cleveland. And Leonor was the sweetest most sincere server! #ohiocity @blackpigcle #foodgasm
(5)Ben S.
It was my first time at the new BP location. Not much changed on the patio or structurally inside since Light Bistro (R.I.P.) moved out. We ordered the mushroom appetiser. I didn't know what to expect, but for some reason I had an image of stuffed mushrooms in my mind. Boy was I wrong. We got a very small selection of various shaped and sized mushrooms on a plate sparsely covered in lettuce. The dish was topped with a runny egg and the mushrooms tasted overall salty, but not necessarily in a bad way. This app is to be split by no more than two people as it is very small. I got the Petite Filet for my main. It was far from petite though. It was definitely double what other places serve as petite or "twin medallions." It was served with roasted cauliflower, purple and white which were amazing, and big spring onion stalks. Some of the steak was a bit too well done for me though. We sat on the patio. Service was slow from the kitchen and our waitress didn't check on us to often. My friend said his two cocktails were not that flavorful. All in all it was good, but it isn't my favorite in the city. I'm between a 3 & 4 on this rating. Since the mains were pretty good (my friend's burger included) I'll go with 4.
(4)Mandy T.
Best restaurant in Cleveland! Delicious consistent food!!!!Came here for brunch this morning and sat out on the patio. Our servers name was Cara and she did an excellent job. She came to us with many suggestions and even was nice enough to write down one of the drink recipes is that we really liked. We both had three drinks a piece and each drink was awesome and fresh! The food was outstanding and consisted of the Benedict, bahi mi and the short rib hash! The short rib hash was the winner but all were delicious! Can't wait to come back for more!
(5)Nivedita B.
I had a great experience with The Black Pig. I planned a celebratory dinner for 14 of my lovely friends, and the management did a perfect job accommodating all of my requests. They were able to give us the entire upstairs so our evening was private and extra special. At my request they had two sparking wine bottles ready for us when we got there. Our server was very friendly and helpful. They have a good selection of beer, wine, and cocktails. One of my buddies didn't get his drink for a long time, and our server apologized profusely and his drink was on the house. Totally unnecessary but very appreciated. My only complaint of the night was that our entrees took a super long time to arrive, but with 14 people this is understandable. And the chef made sure each entree was cooked perfectly and brought out at the same time. For this, all is forgiven! The food was absolutely delicious. Everyone was happy with their meals. The Berkshire pork belly was melt-in-your-mouth delectable. I love everything pork belly (if you read my reviews, then you know), and this appetizer was quite possibly the best bit of piggy belly I've ever put in my mouth. The garnish of nuts was just a wow addition. For the main course, I ordered the Berkshire pork (an ode to pork, if you will), which consisted of different forms of pig: sausage, moar pork belly, tenderloin, a hot dog (yes, and it was so good) and another type of pork preparation that I simply can't remember because I was in nirvana while eating this dish. Everything. Was. Divine. The dish was seasoned perfectly and the meats sat on a lovely bed of mashed potatoes. My favorite was definitely the pork tenderloin. This was a big boy-sized entree and the leftovers tasted equally great the next day. My boo ordered a fresh pasta dish cooked in a nutty sauce that was also delicious, but pork all the way baby. Overall, thank you, The Black Pig, for a great night! We left with our bellies full and satisfied. I can't wait to come back to try their brunch!
(5)Ashley O.
I'd like to give this place another try as I wasn't happy with my first meal a bahn mi sandwich. I will admit it was my first bahn mi so it might have simply been my tastebuds.
(3)Kevin Y.
The food was great. I ordered pork. It was great. Ordered orange juice with champaign. It was great.
(4)Amanda E.
I love the atmosphere here, and our server was very helpful and informative. I thought the menu was creative, and the food overall was prepared well. I had their version of "Adult Mac n Cheese" which completely lacked salt of any kind. That was disappointing. But everyone else's dishes in my party were great! We had the charcuterie appetizer which was fantastic. Cocktails were well balanced and delicious.
(4)VJ V.
This is the same great food with the same melt-in-your-mouth braised pork belly, that ended up in my belly, and with the same degree of satisfaction as before. This is just a block away or two maybe from the previous location, except the place is just bigger and better with twice the fun. We had the bahn mi, braised short rib and the burger -- all very worth the visit.
(5)Nicholas R.
This was our first time at The Black Pig- a Saturday night dinner. We were sat in the front where it was a cozy, intimate atmosphere. The back of the place seemed a little quieter and open. The cocktails were great! Both Pimm's cup and Specialino were interesting and balanced. We started with the pork belly which was everything we had expected. It's a fatty, juicy, pork bomb. The homemade mozzarella complimented it nicely. For entrees we had the porkchop and steak frittes. There was a significant lag time between the appetizers and the main dishes, maybe an hour. We ordered another round of drinks and weren't bothered but it did feel too long. The porkchop was a good porkchop and I enjoyed it. Whatever came with it puzzled me... It might have been the cocktails but all I remember is some cold, fried, green thing with melted cheese. It didn't hit the spot. The steak was cut into medallions and cooked just right. The fries and garlic aioli were awesome. Overall, the service was attentive and the atmosphere was great. Price was about right. We'll definitely be back to try more of the menu!
(4)Paul S.
In keeping up with the current trend of fine-ish dining, The Black Pig is a slightly gimmicky experience with a lackluster appetizer selection. That's not to say the food is bad, far from it, but after having dinner there, I couldn't help but to feel a sense of "been there, done that" afterward.
(3)Amy H.
The food was delicious! However we felt overpriced for the amount you get. After ordering an appetizer and an entree per person we all left still feeling hungry. We went for dinner and sat out on the patio. The service was great, the server let us know when dishes were coming out and kept out drinks filled as we waited.
(4)Michael S.
I've been here before for both brunch and dinner. Brunch wise... Entrees are rather underwhelming and uninspiring. However, they offer pitchers of mimosas for $12. Each pitcher makes four glasses. It's a great deal. The appetizers here are in my opinion the best things on the menu. You can never go wrong with the toad in a hole, pork underbelly, and gravy fries. Our food took a while to come out, but maybe that is because of the new location and they are still working some kinks out? As for the new space, it's definitely bigger. The front is the best part. Nice big old windows, exposed brick walls, amazing bar. The back kinda sucks though--it's carpeted.
(4)Sohini G.
Came here for Sunday brunch which was delicious..would give it 4.5 if I could! Is much bigger than their old location. Food just as delicious and service just as good. For drinks we got the mimosa pitcher and the coffee cocktail...would def get both again. For meals we split a few but the banh mi and charcuterie board were my favorite. The pork belly on the banh mi was amazing. The charcuterie board is a great deal...good variety of meat for less than ten bucks. Would def recommend this place for either dinner or Sunday brunch...and they can accommodate large groups much easier now!
(4)Cami T.
I used to enjoy the Black Pig when it was on 25th - it had a great happy hour and great drinks. Generally I'd just order a burger or the bahn mi though. I knew their moving to the old "Light Bistro" also was supposed to bring about a slightly higher end feel (though they still have burgers and bahn mis!). I didn't know what that meant, but tried it and was incredibly impressed. We ordered the chartcuterie tray, which is what the chef is known for. He creates his own sausages, pates, etc., with defined flavors and they perfectly complimented the mustard, beet and pickle add-ons. I especially loved the, I think it was Captain Morgan styled cutlet? So good! For dinner, I had the pork collar and my fiance got the filet. Both were well presented and perfectly cooked. Very flavorful and they both tied in with their sides. It was a great meal. Their back room is perfect for events (that's where we sat and I was envisioning birthdayparties or rehersal dinners) and we will ABSOLUTELY be back. Great move, Black Pig, great move!
(5)Stephanie H.
This review is not necessarily indicative of the caliber of this restaurant, but, for us, it was absolutely terrible. We got to the restaurant for brunch on Saturday around 12:15, we had to be somewhere at 1:45 and wanted to be out of the restaurant at 1:15. We figured one hour would be a tight, but comfortable amount of time to eat. We ordered around 12:30, and absolutely nothing came. By 1:15 we had informed our waiter that we absolutely needed to leave and he explained that everything would be out shortly, when we explained that this wasn't an option he said they would box everything up. After another five minutes of waiting for the boxes, we simply left the restaurant given how important it was that we be on time to where we were going. As a longtime server, I understand that being on a time crunch is an added stress to both parties, but we were hoping that 15-20 minutes would be a decent amount of time for the restaurant to prepare our food and another 20 to eat, pay and leave. I am not sure what could have happened (there are many possibilities, I'm sure), but having not even received food after 45 min of waiting is rather obscene. Beyond that, as we expressed our time concerns, we were given a full check for food we were not going to be able to eat in the restaurant and no manager acknowledged there was an issue. I hope this was just a fluke as I was very excited to try this place. As I am from out of town and come to visit family infrequently, I won't ever be able to try the place again. All I can say is if you have an important engagement and don't have two hours to devote to your meal, perhaps think twice about eating here. The menu looked great and service was friendly if not somewhat aloof.
(1)Erika Z.
My boyfriend and I love going to The Black Pig on special occasions, so naturally we decided to visit the new location for our anniversary. Everything was incredible! The new space is very elegant and much more romantic than the 25th location was. We sat in the front dining room and love the charm of the paned front window and interior design details. The menu felt very refined and mature, in the character of their new space. Our favorites (charcuterie, house made sausage, pork belly, cheeses and truffle dessert) were still in the mix, along the some enticing new options. We tried the heart tartare and were very impressed. I am looking forward to visiting again soon with some of my girlfriends to try the chef's other new additions to the menu. I have some food allergies, and the server and kitchen were very knowledgeable and accommodating. I love that the new menu subtly includes notations about which items are gluten free! At the end of the meal, to top it all off, the chef showed us their new private dining room on the second level. Hats off, Black Pig! You continue to impress us. Congratulations on your new space.
(5)Stephanie H.
This review is not necessarily indicative of the caliber of this restaurant, but, for us, it was absolutely terrible. We got to the restaurant for brunch on Saturday around 12:15, we had to be somewhere at 1:45 and wanted to be out of the restaurant at 1:15. We figured one hour would be a tight, but comfortable amount of time to eat. We ordered around 12:30, and absolutely nothing came. By 1:15 we had informed our waiter that we absolutely needed to leave and he explained that everything would be out shortly, when we explained that this wasn't an option he said they would box everything up. After another five minutes of waiting for the boxes, we simply left the restaurant given how important it was that we be on time to where we were going. As a longtime server, I understand that being on a time crunch is an added stress to both parties, but we were hoping that 15-20 minutes would be a decent amount of time for the restaurant to prepare our food and another 20 to eat, pay and leave. I am not sure what could have happened (there are many possibilities, I'm sure), but having not even received food after 45 min of waiting is rather obscene. Beyond that, as we expressed our time concerns, we were given a full check for food we were not going to be able to eat in the restaurant and no manager acknowledged there was an issue. I hope this was just a fluke as I was very excited to try this place. As I am from out of town and come to visit family infrequently, I won't ever be able to try the place again. All I can say is if you have an important engagement and don't have two hours to devote to your meal, perhaps think twice about eating here. The menu looked great and service was friendly if not somewhat aloof.
(1)Erika Z.
My boyfriend and I love going to The Black Pig on special occasions, so naturally we decided to visit the new location for our anniversary. Everything was incredible! The new space is very elegant and much more romantic than the 25th location was. We sat in the front dining room and love the charm of the paned front window and interior design details. The menu felt very refined and mature, in the character of their new space. Our favorites (charcuterie, house made sausage, pork belly, cheeses and truffle dessert) were still in the mix, along the some enticing new options. We tried the heart tartare and were very impressed. I am looking forward to visiting again soon with some of my girlfriends to try the chef's other new additions to the menu. I have some food allergies, and the server and kitchen were very knowledgeable and accommodating. I love that the new menu subtly includes notations about which items are gluten free! At the end of the meal, to top it all off, the chef showed us their new private dining room on the second level. Hats off, Black Pig! You continue to impress us. Congratulations on your new space.
(5)Kevin Y.
The food was great. I ordered pork. It was great. Ordered orange juice with champaign. It was great.
(4)Amanda E.
I love the atmosphere here, and our server was very helpful and informative. I thought the menu was creative, and the food overall was prepared well. I had their version of "Adult Mac n Cheese" which completely lacked salt of any kind. That was disappointing. But everyone else's dishes in my party were great! We had the charcuterie appetizer which was fantastic. Cocktails were well balanced and delicious.
(4)Michael S.
I got the banh mi sandwich and it was delicious! The service was great and I like the atmosphere.
(5)Halle W.
I love this place. I have never had any bad food, and everything new I try typically surpasses my expectations. Dinner is great with something for everyone. The burger is awesome and affordable; their pastas are homemade and spot on; and you can find larger and smaller plates to fit your needs. Brunch is equally satisfying, if not better. The bananas foster is bananas (duh)--not too sweet. The fingerling "home fries" are potatoes toasted in angel tears, so basically I am going to end with that. Do yourself a favor and go.
(5)P H.
I'm disappointed. Where's the pork? Where's the poutine? Where's the schnitzel? Focus seems to have moved away from pork. Sure, there are a few pork dishes, but it is no longer the theme of the restaurant. Several brunch dishes removed from the menu that I miss from old location. Service was good. Kitchen a little slow, but went on a holiday. Vibe seems more pretentious. Only have dijon mustard in house. No salt on the table. Odd choice. Menu not cohesive. We shared several apps and entrées. Pork bellie very good. Chicken livers not crispy, but ok. Too salty. Fingerling potatoes ok. Nothing exciting. Burger incredible. But shouldn't be the star at a restaurant called the black pig. Sausage tasteless. Kids wouldn't eat. They eat all sausage to this point. Pork collar very good. Hash too greasy and salty. Didn't complain because took about an hour to get main course. About 30 to 40 minutes after apps done. Sitting on the fence. Please consider going back to a pork theme. I can get a cluttered, random menu at a lot of places. Bring back the pig with less attitude.
(3)Saira R.
The creativity of this menu is exciting. Their pork belly is fantastic and frankly I love the different twists I've seen on their dessert menu. Very creatively done. This restaurant has been very accommodating to my large reservations. Dark and hipster-themed but comfortable. Would definitely come back to try more dishes.
(4)Paul S.
In keeping up with the current trend of fine-ish dining, The Black Pig is a slightly gimmicky experience with a lackluster appetizer selection. That's not to say the food is bad, far from it, but after having dinner there, I couldn't help but to feel a sense of "been there, done that" afterward.
(3)Amy H.
The food was delicious! However we felt overpriced for the amount you get. After ordering an appetizer and an entree per person we all left still feeling hungry. We went for dinner and sat out on the patio. The service was great, the server let us know when dishes were coming out and kept out drinks filled as we waited.
(4)Mark M.
A great menu, many interesting options I would like to try. I had the pork collar and it was the most tender piece of meat I have had in recent memory. The sauce was slightly overreduced and a little salty, but almost in a good way if that makes sense. The presentation of the micro greens and puree was awesome! My wife got the short ribs which were equally impressive, we would both definitely return. Docked 1 star due to atmosphere, we were sat in the backroom that didn't quite match the elegance of the food. We felt like we were in a banquet hall leftover from the 80s. I'm sure it will be renovated in the future for a complete experience.
(4)Michael S.
I've been here before for both brunch and dinner. Brunch wise... Entrees are rather underwhelming and uninspiring. However, they offer pitchers of mimosas for $12. Each pitcher makes four glasses. It's a great deal. The appetizers here are in my opinion the best things on the menu. You can never go wrong with the toad in a hole, pork underbelly, and gravy fries. Our food took a while to come out, but maybe that is because of the new location and they are still working some kinks out? As for the new space, it's definitely bigger. The front is the best part. Nice big old windows, exposed brick walls, amazing bar. The back kinda sucks though--it's carpeted.
(4)Sohini G.
Came here for Sunday brunch which was delicious..would give it 4.5 if I could! Is much bigger than their old location. Food just as delicious and service just as good. For drinks we got the mimosa pitcher and the coffee cocktail...would def get both again. For meals we split a few but the banh mi and charcuterie board were my favorite. The pork belly on the banh mi was amazing. The charcuterie board is a great deal...good variety of meat for less than ten bucks. Would def recommend this place for either dinner or Sunday brunch...and they can accommodate large groups much easier now!
(4)Heather J.
STRAWBERRY glazed pork belly with beet turnip and faro... Let us pause to ponder the greatness of this dish...uh wait can I have more...I forgot to take a foodporn pic! Wonderfull place on a Friday night to sit outside enjoying wine, great company, good food, lovely atmosphere...and the pleasant, wonderful service from our waiter (the cuteness with the man bun didn't hurt) was just what my body ordered. Ordered the small order of ricotta almond agnolotti which was perfect portion and oh so delish!
(5)Jim S.
They keep getting better! We are fans of the black pig, and have frequented many times. We believe they've gotten better since they moved to their larger location on Bridge Avenue. My wife and I shared two appetizers and two entrées: the roasted carrots and the mushrooms with poached egg were the appetizers, while the Roast Salmon and the New Creation Pork chop finished the meal. All four plates were beautifully presented and perfectly finished with just the right seasonings for a lovely summer evening dinner. Our server, Joe, was quite knowledgeable about both beer and wine and helped us make appropriate selections to perfectly complement the meals as well. On balance, we both agreed that of our many visits to The Black Pig, this was the best meal we've ever had.
(5)Bob L.
Having gone through my ups and downs with The Black Pig when they were at their old location on West 25th Street I have to admit that I was reticent to pay them a visit in their new digs (the former Light Street Bistro). My last experience at the old Black Pig was, to put it mildly, a disheartening disappointment. Below average on all counts. Well, I guess I finally managed to get over the sting because I recently found myself, once again, wandering under the Black Pig signage. Have you ever had a dining experience where everything went so well that you expected to be shat on by a bird upon exiting? I'm talking about something that hardly every happens, something so rare that you can only be snapped back into reality by an action of equal and opposite quality? That's what happened to me when I was here with my wife on a recent Saturday evening. Sometime around 6pm, if memory serves. I can't be sure, but the innards of the restaurant appear to have remain relatively unchanged since it sailed under the Light Bistro flag. This isn't a bad thing, as I rather like the dark woods and brick thing going on, just an observation. If it ain't broke, right? We were shown to a seat in the main dining area by the windows up front. I love it when I get a seat with such awesome natural lighting. So good for Yelpie picture taking. Another bonus, the place was just lightly populated and pretty quite. Two more gold stars. Our server, where to begin. Lenore was a delight. Pleasant, friendly, knowledgeable, charming. And I'm not talking about all of those things being painted in your typical "I'm a server so I'm trained to act this way", she seemed pretty damn genuine to me. I almost wanted to invite her to have a seat with us. Let's just say that she is an asset to the establishment and a role model for all looking to make a career of hospitality. The menu is an exercise in culinary brevity and it's filled with dishes that you'll want to eat. Everything is made in house, and I mean everything. All of the food that we were served was beautiful, clearly plated with love and an eye for composition. I'm not one to wax poetic over how my food's arranged on my plate, but damn. Zacharian would be proud. As for the potent potables, let's just say they're made with the same attention to detail as the edibles. The beer list, as concise as the menu itself and unfortunately lacking a draught offering, still managed to keep the beer geek in me happy with a 21st Amendment Hop Crisis DIPA and Dogfish Head Festina Peche. We started our dining experience with an order of bread paired with the house cheese plate. Holy soft, glutenous, seedy warm, smear some butter on me goodness. This bread was so fresh I thought I'd be forced to backhand it. The cheese plate was a bit like eating our way around an artist's palette. Crispy baguette and flat bread, a dollop of honey, sweet candied nuts, cranberry mostarda, and bits of cheese ranging from uber funky blue to slightly sweet and nutty gruyere. My wife thoroughly enjoyed her order of wild mushroom agnolotti. Folded and crimped house-made pasta pillows filled with earthy wild mushroom puree served with sauteed chanterelle and straw mushrooms, ridiculously fresh English peas and a sprinkling of fresh Pecorino Remano cheese. And butter. My god, the butter. But the star of the evening, no question, was the short rib entree. This was a dish so good I starting dreaming about it while I was eating it. A dish so good that it has food all across the greater Cleveland area and as far north as Toronto rethinking its very purpose. When there's something this good, why even bother trying? But it's only short ribs, what's the big deal? Two baseball-sized blocks of short rib cooked perfectly. Wait, perfectly doesn't do them justice. This meat was cooked like I'd imagine how Odin would cook meat. It was so tender that it laughed at me when I picked up my knife. Perfectly caramelized and glazed in a sauce with a flavor so deep James Cameron wants to dive it. Sure, the asparagus was nice - fork tender and slightly charred - and the roasted fingerling potatoes were just crispy enough and the pea puree as smooth as a Luther Vandross ballad, but the meat. If cows knew about this meat they'd want to eat it. Get the short ribs and you'll know what it must have been like for Jules when he opened Marcellus' briefcase. There's really not much more that needs to be said here. If you need me I'll be over here basking in the after glow.
(5)Natasha D.
Our entire experience at Black Pig was top-notch!! The cheese plate was delicious and varied. The cocktails were scrumptious (and high quality). And the burger!! Oh the burger! This was quite possibly the BEST burger I have ever had in my life. Black Pig Burger with Shallot Jam, Mushroom Duxelles, Fromager d'Afinois, and Aioli. The smokiness of the minced mushrooms with the sweetness of the jam paired expertly with a perfectly cooked 50/50 sirloin/chuck patty and just-spongy-enough Brioche Bun...OH MY WORD....AMAZING! And I've had some pretty hoity-toity San Fran burgers. This meal could actually make me come back to Cleveland. And Leonor was the sweetest most sincere server! #ohiocity @blackpigcle #foodgasm
(5)Ben S.
It was my first time at the new BP location. Not much changed on the patio or structurally inside since Light Bistro (R.I.P.) moved out. We ordered the mushroom appetiser. I didn't know what to expect, but for some reason I had an image of stuffed mushrooms in my mind. Boy was I wrong. We got a very small selection of various shaped and sized mushrooms on a plate sparsely covered in lettuce. The dish was topped with a runny egg and the mushrooms tasted overall salty, but not necessarily in a bad way. This app is to be split by no more than two people as it is very small. I got the Petite Filet for my main. It was far from petite though. It was definitely double what other places serve as petite or "twin medallions." It was served with roasted cauliflower, purple and white which were amazing, and big spring onion stalks. Some of the steak was a bit too well done for me though. We sat on the patio. Service was slow from the kitchen and our waitress didn't check on us to often. My friend said his two cocktails were not that flavorful. All in all it was good, but it isn't my favorite in the city. I'm between a 3 & 4 on this rating. Since the mains were pretty good (my friend's burger included) I'll go with 4.
(4)Mandy T.
Best restaurant in Cleveland! Delicious consistent food!!!!Came here for brunch this morning and sat out on the patio. Our servers name was Cara and she did an excellent job. She came to us with many suggestions and even was nice enough to write down one of the drink recipes is that we really liked. We both had three drinks a piece and each drink was awesome and fresh! The food was outstanding and consisted of the Benedict, bahi mi and the short rib hash! The short rib hash was the winner but all were delicious! Can't wait to come back for more!
(5)Nivedita B.
I had a great experience with The Black Pig. I planned a celebratory dinner for 14 of my lovely friends, and the management did a perfect job accommodating all of my requests. They were able to give us the entire upstairs so our evening was private and extra special. At my request they had two sparking wine bottles ready for us when we got there. Our server was very friendly and helpful. They have a good selection of beer, wine, and cocktails. One of my buddies didn't get his drink for a long time, and our server apologized profusely and his drink was on the house. Totally unnecessary but very appreciated. My only complaint of the night was that our entrees took a super long time to arrive, but with 14 people this is understandable. And the chef made sure each entree was cooked perfectly and brought out at the same time. For this, all is forgiven! The food was absolutely delicious. Everyone was happy with their meals. The Berkshire pork belly was melt-in-your-mouth delectable. I love everything pork belly (if you read my reviews, then you know), and this appetizer was quite possibly the best bit of piggy belly I've ever put in my mouth. The garnish of nuts was just a wow addition. For the main course, I ordered the Berkshire pork (an ode to pork, if you will), which consisted of different forms of pig: sausage, moar pork belly, tenderloin, a hot dog (yes, and it was so good) and another type of pork preparation that I simply can't remember because I was in nirvana while eating this dish. Everything. Was. Divine. The dish was seasoned perfectly and the meats sat on a lovely bed of mashed potatoes. My favorite was definitely the pork tenderloin. This was a big boy-sized entree and the leftovers tasted equally great the next day. My boo ordered a fresh pasta dish cooked in a nutty sauce that was also delicious, but pork all the way baby. Overall, thank you, The Black Pig, for a great night! We left with our bellies full and satisfied. I can't wait to come back to try their brunch!
(5)Ashley O.
I'd like to give this place another try as I wasn't happy with my first meal a bahn mi sandwich. I will admit it was my first bahn mi so it might have simply been my tastebuds.
(3)Nicholas R.
This was our first time at The Black Pig- a Saturday night dinner. We were sat in the front where it was a cozy, intimate atmosphere. The back of the place seemed a little quieter and open. The cocktails were great! Both Pimm's cup and Specialino were interesting and balanced. We started with the pork belly which was everything we had expected. It's a fatty, juicy, pork bomb. The homemade mozzarella complimented it nicely. For entrees we had the porkchop and steak frittes. There was a significant lag time between the appetizers and the main dishes, maybe an hour. We ordered another round of drinks and weren't bothered but it did feel too long. The porkchop was a good porkchop and I enjoyed it. Whatever came with it puzzled me... It might have been the cocktails but all I remember is some cold, fried, green thing with melted cheese. It didn't hit the spot. The steak was cut into medallions and cooked just right. The fries and garlic aioli were awesome. Overall, the service was attentive and the atmosphere was great. Price was about right. We'll definitely be back to try more of the menu!
(4)Cami T.
I used to enjoy the Black Pig when it was on 25th - it had a great happy hour and great drinks. Generally I'd just order a burger or the bahn mi though. I knew their moving to the old "Light Bistro" also was supposed to bring about a slightly higher end feel (though they still have burgers and bahn mis!). I didn't know what that meant, but tried it and was incredibly impressed. We ordered the chartcuterie tray, which is what the chef is known for. He creates his own sausages, pates, etc., with defined flavors and they perfectly complimented the mustard, beet and pickle add-ons. I especially loved the, I think it was Captain Morgan styled cutlet? So good! For dinner, I had the pork collar and my fiance got the filet. Both were well presented and perfectly cooked. Very flavorful and they both tied in with their sides. It was a great meal. Their back room is perfect for events (that's where we sat and I was envisioning birthdayparties or rehersal dinners) and we will ABSOLUTELY be back. Great move, Black Pig, great move!
(5)Yuan C.
HOLY MOTHER OF PEARL, THIS PLACE IS BOMBDIGGITY!! I have serious withdrawals from their delicious food! We came here on a Sunday morning around 11am, and we were able to be seated right away. I ordered the short rib hash, french toast (with banana fosters and bacon), and the spiked coffee. One word to summarize the short rib hash: holy-freakin-delicious!! Just get it. You will not regret it! The meat was super delicious and literally just melts in your mouth. The french toast was great! I mean, it comes with BACON, which automatically makes it amazing. The portion sizes are humongo, so come hungry!!
(5)VJ V.
This is the same great food with the same melt-in-your-mouth braised pork belly, that ended up in my belly, and with the same degree of satisfaction as before. This is just a block away or two maybe from the previous location, except the place is just bigger and better with twice the fun. We had the bahn mi, braised short rib and the burger -- all very worth the visit.
(5)Sue S.
We finally made it to the new location last night and it was fabulous! The atmosphere is very similar to the previous location which made me happy. We started with the amazing charcuterie platter which we can't pass up when Chef Nowak is involved. Nobody does it better. Everything on it was delicious but the standout was the chicken liver pate surrounded by butter. Genius...reminded me of Paris. Next was the blue marlin crudo for me and the chicken livers for my husband. The crudo was so fresh and flavorful. The chicken livers were corned then fried which made for the best chicken livers ever. Yes, I'm saying that and I don't typically eat them. Our main courses were the pasta bolognese and the Berkshire pork. Both were to die for. The drinks are also fabulous. If you haven't tried this place, you need to. Nice job Chef! And thanks Branda...you are always fab.
(5)Diana L.
So I was excited for them to move into their new space because I love the atmosphere. However, I think they increased their prices worth the new bigger space. And unfortunately, the quality of the food didn't match the price I paid for. The server was nice but we waited for almost 40 minutes for our food. I'll probably only come back for the cocktails and happy hour.
(3)Marchem P.
Went yesterday for brunch sat on the patio. Our server Kara was very nice, knowledgable, and helpful. She suggested the Flour Sour and the Brown derby as drinks both were very good on such a hot steamy day. We ordered the Sticky Pigs bourbon drink which used to be on their menu but we asked if they could make it for us because it was so good when we had it for dinner. We both liked several things on the menu she ordered the Benedict , I ordered the short rib hash and the Bahn Mi. The fries that came with the Bahn Mi were fantastic the Bahn Mi itself was good not great the pork was overly dry but the flavors were nice. The Benedict with the pate and poached egg was delicious but my favorite was the short rib hash. The short rib was tender and the egg yolk mixed in with the whole dish was amazing. We kept sharing the Benedict and the Hash but we both agreed the hash was our favorite. I love Black Pig the service, food, and ambiance are great. I strongly recommend this place and believe it currents serves the most consistently amazing food in Cleveland. I would go back in a heart beat!! Great food and an amazingly beautiful girl with me what can be better.
(5)