Commissary DC
1443 P St. NW
Washington DC, 20005
Phone 202-299-0018
1320 14th St. NW Washington DC, 20005202-290-2821
Charcuterie & Cheeselittle pig - your choice of 3 - 28big pig - your choice of 5 - 42 soppressata calabrian, spicy, pickles 9 garlic saucisson french style garlic sausage 9 rigani loukaniko greek salami with oregano 10 coppa picante spicy dry-cured pork neck 10 prosciutto 12 month aged, pesto 10 point reyes blue creamy and sweet 9* tomasville tomme earthy and subtle 10* tumbleweed cheddar sweet finish 8* midnight moon nutty with caramel notes 10* | Sausagesknockwurstpork, veal, beef 8 sugar and spice pork, fat back 8 mexican chorizo pork, achiote 8 sausage board all three sausages plus garnishes, pickles 23 |
face bacon fatty cut, wild blueberry jam, baby greens, corn nuts 10
pork belly buns braised heritage pork belly, pear, pickled cucumber 12
farm harvest eatwell farm greens & vegetables, soft boiled egg, speck, ash goat cheese 8*
bacon wrapped peaches rosemary maple syrup, feta cheese, pistachio 8
grilled watermelon & burrata chia seeds, speck, vincotto, basil and pistachio 11
garlic pork wings 2 pieces, sweet chili sauce & pickles 10
crispy sesame shrimp smoked prosciutto, summer vegetable kimchi, chipotle aioli 13
fried green tomatoes peach and thyme compote, feta 8*
pork belly & garlic shrimp cheesy yellow grits, tomato jam, summer harvest vegetables, balsamic 25
the shank confit shank, eggplant caponata, fried kale, eatwell farm herb pesto 28
soy marinated pork tenderloin eatwell farm vegetables, onion, basil, soft egg, ginger carolina rice 24
the pig burger beef and pork patty, lettuce, tomato, pickles, hand cut fries 16
the trough burger beef and pork patty, pulled pork, fried green tomato, gouda, hand cut fries 20
half roasted chicken corn, green beans, tomato ragout, farm herb sauce, dijon aioli 21
miso cured baby back ribs sesame gochujang glaze, house-made pickles, apple celeriac coleslaw, fries 35 (whole) / 21 (half)
porchetta sausage wrapped in pork belly, roasted vegetables, wasabi potato puree, pork jus 22
mac & cheese truffle crust 7*
cucumber tomato salad creme fraiche, dill 6*
grilled corn chipotle aioli, feta 5*
grilled zucchini almond romesco, parmesan 6*
cornbread chipotle aioli, queso fresco 7*
* = denotes vegetarian | ^ = denotes vegan
Consuming raw or undercooked meats, poultry , seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.
SWEETaffogato 5vanilla ice cream, espresso shot, cocoa nibs banana milk and coco puffs 6 vanilla panna cotta, strawberry gelato s'mores sundae 7 vanilla gelato, banana peanut butter, chocolate sauce, graham crumbs wild blueberries & lemon olive oil cake 7 creme fraiche, corn nuts, mix berry sorbet chocolate cake 7 spiced chocolate cake, cherry compote, chocolate peppermint gelato gelato and sorbet - 4 per scoop vanilla, dark chocolate peppermint, strawberry, mix berry, mango COFFEE & ESPRESSOroasted by la colombecoffee, reg/decaf 3.5 espresso 3.5 cappuccino 4.5 americano 3.5 café au lait 3.5 latte 4.5 | DESSERT WINEessensia, orange muscat - 9 elysium, black muscat - 9 duckhorn, sauvignon blanc - 12 cline, late harvest mourvedre - 11 rare wine co., boston bual madeira - 12 ORGANIC TEAS from serendipitea of new yorkall 4 darjeeling black, fair trade chamomile flowers, decaf peppermint, decaf pai mu tan white se chung oolong green |
Happy Hour
At the Bar and Patio: Mon - Thurs 4pm - 7pm / Fri - Sun 3pm - 7
| THIS WEEK'S WHISKEYS... Belle Meade 9 yrs 90.4° Russel’s Reserve 90° Elmer T. Lee 90° $8 each | flight of all 3 $12 8 weeks 'til the slaughter 12 our signature oak-aged manhattan: bulleit rye, maker's mark, vya vermouth, house bitters our old fashioned 8 old forester 100, simple, lisa’s bitters sweet art 8 vigilant gin, elderflower, lemon, cranberry daiquiri 8 flor de cana 4yr rum, lime, sugar premium rail spirits & highballs cocktails 6 WINESGls / Gls & 1/2chardonnay, cibadies 7 / 10 france pinot gris , a to z 7 / 10 oregon, 2014 <><><><><><><><><><> <><><><><><><><><><> cabernet sauv, rock and vine 7 / 10 california malbec, tintonegro 7 / 10 mendoza, argentina, 2014 | FOODsmoked pork and a mac 1216 hour smoked shoulder, pickles braised pork belly buns 10 cucumber, pineapple kimchi spiced pork tacos 10 corn tortillas, guacamole, charred salsa garlic pork wings 8 2 piece, chili sauce, pickles farm salad 6* local greens, shaved vegetables burger 10 80/20 beef & pork, tomato, pickles, dijon truffle mac 8* cavatappi pasta, 5 cheese, truffle crust DRAFT BEER12oz / pint / pitcherevo lot no. 3 ipa 5 / 6 / 20 great lakes oktoberfest 4 / 5 / 18 port city essential 4 / 5 / 18 north coast old rasputin 5 (9oz) bottled/can: bell's amber ale 5 crispin cider 6 |
Breakfast Meats BoardsLittle Breakfast Pig 20 (your choice of 3)Big Breakfast Pig 32 (your choice of 5) Startersbacon rosemary cornbread 6 honey butter, jam bacon wrapped peaches 7 maple syrup, pistachio, feta, pink peppercorn quiche of the day 9 eatwell farm vegetable salad 6* shaved vegetables, citrus vinaigrette pork belly buns 12 braised pork belly, pineapple kimchi, pickled cucumber Sandwichesserved with your choice of fries, grits or salad the pig dip 16 sliced pork roast, gruyere, baguette, pork jus, pickles the pig burger 16 80/20 beef and pork patty, lettuce, tomatoes, pickles bbq pulled pork sandwich 15 pulled pork, house-made BBQ sauce, coleslaw breakfast sammie 14 avocado, bacon, ham, egg, fontina, greens 14 | Ultimate Pig Brunch $27Choose: One starter, One Entree or Sandwich, One Dessert OR Pig Bloody or Mimosa
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Nuvee Netayavichitr, Executive Chef
Consuming raw or undercooked meats, poultry , seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.
celebrating craft breweries
Drawn12oz / pint / pitcherdistillery lane, celebration cider 8.5 (9oz) off dry sparkling cider, maryland 7.5% victory brewing, sour monkey 7 (9oz) pennsylvania, 9.5% sixpoint, the crisp 5 / 7 / 25 german pilsner, new york, 5.4% port city, essential 6 / 8 / 27 pale ale, virigina 5.5% evolution lot no. 3 7 / 9 / 28 american ipa, maryland 6.8% lonerider, shotgun betty 5 / 7 / 25 hefeweizen ale, north carolina 5.8% great lakes oktoberfest 5 / 7 / 25 amber lager, ohio 6.1% north coast old rasputin 7 (9 oz) russian imperial stout (nitro) california 9% | Bottled & Cannedcrispin, brown lane 9cider (gluten free), 16 oz can, 5.8% heritage brewing co, american expedition 7 pale wheat ale, 12 oz can, virigina, 4.5% narragansett lager 6 lager, 16 oz can, rhode island 5% bell's amber ale 7 red ale, 12 oz bottle, michigan, 5.8% devil’s backbone eight point 7 american ipa, 16oz can, virginia 6.2% anderson valley barney flats 8 oatmeal stout, 12 oz can, california, 5.8% victory golden monkey 10 belgian tripel, 12 oz bottle, pennsylvania, 9.5% wölffer no. 139 dry rosé cider 8 rose cider, 12 oz bottle, new york, 6.9% |
Whitegls · gls & 1/2 · bottleriesling, august kesseler “R” 8 / 12 / 30 rheingau, germany 2015 avinyo, pettillant 8 / 12 / 30 catalonia, spain 2016 sancerre, les vignes silex 10 / 15 / 38 loire valley, france 2016 chardonnay, domaine de cibadies 8 / 12 / 30 sonoma coast, california 2014 albarino, pazo senorans 10 / 15 / 36 rias baixas, spain 2015 chenin blanc, ken forrester 9 / 13 / 34 stellenbosch, south africa 2015 Rose gls · gls & 1/2 · bottle garnacha rosado, zestos old vines 8 / 12 / 30 madrid, spain 2016 pratsch 8 / 12 / 30 niederosterreich, austria 2016 brut rose, juve y camps 10 / 15 / 36 catalonia, spain, nv Sparklingblanc de noirs, gruet 10 / 14 / 36new mexico, nv brut rose, schramsberg, 82 calistoga, california, 2014 | Drawn Winegls · gls & 1/2pinot gris, A to Z 9 / 13 oregon, 2015 petite syrah, spellbound 11 / 16 california, 2014 Redgls · gls & 1/2 · bottlecabernet franc, rappahannock 10 / 15 / 36 virginia, 2015 malbec, tintonegro 10 / 15 / 36 mendoza, argentina, 2014 cabernet sauvignon, rock & vine 9 / 13 / 34 central coast, california, 2014 tempranilla, vina bujanda 9 / 13 / 34 rioja, spain, 2013 sangiovese, la carraia 8 / 12 / 30 rioja, spain, 2013 pinot noir, block nine 11 / 16 / 42 st. helena, california, 2016 |
handcrafted cocktails & nonalcoholic beverages
Not whiskey...El Cerdotado 12peligroso tequila, mezcal, pamplemousse, watermelon Summer Sow 12 clement premiere rhum, creole shrubb, house bitters Schweinsteiger 13 edinburgh gin, combier kummel, chamommile, honey Empress of Blandings 10 tito’s vodka, pierre ferrand curacao, pernod, cucumber Soft…iced tea 3lemonade 3.5 maine root "mexicoke" 3 maine root diet "mexicoke" 3 maine root lemon lime soda 3 ibc root beer 4 fever tree ginger beer 3.5 | Whiskey…eight weeks 'til the slaughter 17our special signature eight week oak-aged manhattan: maker's mark, bulleit rye, vya vermouth, house aromatic bitters our old fashioned 11 old forester signature bourbon, gomme syrup, house bitters bacon old fashioned 12 bacon-washed four roses bourbon, maple, angostura bitters piglet palmer 11 buffalo trace, lemon, gomme syrup, iced tea the wilbur 12bulleit rye, aperol, cider honey, lemon, bitters wilber 12 buileit rye, aperol, cider honey, lemon, bitters |
Hours
| DINNER Nightly, 5pm | LUNCH/BRUNCH Friday 11:30am - 3pm Weekend + Holidays 10:30am - 3pm | HAPPY HOUR Monday - Thursday 4pm - 7pm Friday - Sunday 3pm - 7pm |
Address
1320 14th St. NW Washington DC, 20005
Metro
Red Line, Dupont Circle Metro Location. The Pig is 5 Blocks east and 2 blocks south.
Blue & Orange Lines, McPherson Square Metro Location. The Pig is 5 blocks north.
Parking
Colonial Parking on P St. between 14th and 15th St.
Washington Plaza Hotel at 14th St. and Thomas Circle.
Reservation Policy
The Pig accepts reservations for any size party at any time, up to 20 guests. There is very limited availability for parties of 9 or more. Tables are held for 15 minutes and we do not seat incomplete parties.
Reservations can be made online or by calling 202-290-2821.
The Pig can accommodate private seated events for up to 80 guests, and standing events, with limited seating, for up to 110 guests. All private events are full restaurant buyouts, as The Pig does not have a private room. Groups larger than 12 can still easily be accommodated in a non-private manner, with tables seated in proximity to each other, and limited menus designed to fit your guests' tastes.
For large group reservations or private space rentals, please click the "Send Event Inquiry" link below.
The Events Coordinator, Andy Phan, will contact you or you may reach Andy directly via email or at 202-617-9869.
General Manager: Mallory Finnegan
Managers: Tony Smith, Joel Pride
Sous Chef: Juan Hernandez
Head Server: Jimmie Morris
Head Bartender: Will Ferguson
Private Party Coordinator: Andy Phan
 | The Pig is a celebration of pork and the whole animal. Our menu is dedicated to uniquely crafted, seasonal, and local food. Our menu is paired with American crafted cocktails, beer, and wine. We welcome our guests with great hospitality in a comfortable setting. Explore & enjoy the experience. |
 | EatWell Natural Farm was born from a desire to fill a gap in our supply chain. As we sought out local and natural products, we found that many of our needs could not be met through our current vendors at a price that remained affordable to our guests. So we set out to find a farm of our own to grow naturally raised vegetables and fruit and feature those items in our restaurants. |
1443 P St. NW
Washington DC, 20005
Phone 202-299-0018
1200 New Hampshire Ave. NW
Washington DC, 20036
Phone 202-331-7310
1337 11th St. NW (Crnr 11th & O)
Washington, DC 20001
Phone 202-518-3609
1423 P St. NW
Washington DC, 20005
Phone 202-332-3710