Green Pig Bistro serves what may be more obscure cuts of meat in their
finest form - food that is hearty, not heavy; sustainable and with
proper technique above all.
The restaurant utilizes the entire
product, head to tail, in dishes that are approachable, solid and
basic, yet premium - classic rustic French cooking - with a decidedly
American push and with reasonable prices.
Communal chef’s table made
of repurposed barn wood with metal and stone base; wall coverings made
of pages from cook and culinary books; antique knife and kitchen