Commissary DC
1443 P St. NW
Washington DC, 20005
Phone 202-299-0018
Fax 202-299-0028
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 10 head cheese pickled red onions, mustard 9 grafton cheddar onion marmalade 10* pork rillettes grain mustard, pickles 9 coppa picante spicy dry-cured pork neck 10 prosciutto 12 month aged, pesto 9 pipe dreams chevre goat, pear conserves 9* tomasville tomme peach & thyme jam 10 mortadella pickled vegetables, mustard 9 | Sausagesbierwurstpork, beef, cider emulsion, dill pickle 8 knockwurst pork, veal, beef, balsamic-mustard, onion marmalade 8 bockwurst pork, veal, creamy horseradish, pickled onion 8 sausage board all three sausages plus garnishes, pickles 23 |
ricotta gnocchi wild mushroom ragu, sun-gold tomatoes parmesan 9*
spicy pig tails smoked, cholula glaze, buttermilk blue cheese 8
face bacon lavender plum jam, pickled pear 12
eat well farm fall salad arugula, red & green mustard leaves, blue cheese, apples 8*
braised pork belly buns pickled cucumber, compressed lavender pear 12
heirloom tomatoes burrata cheese, sour gherkin relish, vincotto, sea salt 12*
arctic char cured and grilled, caponata, dill, radish 19
bacon wrapped loin on shirin polow, pickled vegetables, red ribbon sorrel 22
duroc cheeks textures of carrots, roasted pureed and shaved, cilantro 23
the shank grilled chop, polenta, braised bacon strewn kale, cherry sauce 28
crispy pig head green beans, onion, shrimp paste, soft egg, soy-lime, jasmine rice 24
porchetta belly stuffed with beef meatloaf, roasted farm vegetables, pomegranate sauce 22
the burger beef and pork patty, cheddar, bacon, tomato, pickles, dijon, hand cut fries 17
mac & cheese truffle crust 8*
crispy cauliflower hung yogurt, raisin 7^
grilled corn chipotle aioli, queso fresco 6*
roasted squash vincotto, baked tomato 6^
eggplant caponata cherry tomatoes 7*
* = denotes vegetarian | ^ = denotes vegan
Nuvee Netayavichitr, Chef de Cuisine
Consuming raw or undercooked meats, poultry , seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.
charcuterie & cheese little pig - your choice of 3 - 25 big pig - your choice of 5 - 39 soppressara 10 spicy, pickles mortadella pistachio, mustard 8 coppa picante 10 spicy dry cured pork neck proscuitto 9 aged 12 months, pesto chevre* 8 spicy peanut butter thomasville tomme rhubarb strawberry jam 10* buttermilk blue * 11 raspberry chocolate rillettes grain mustard, pickles 9 Sandwichesserved with your choice of fries, grits or saladthe pig dip 16 thin sliced pork roast, gruyere, hoagie roll, pork jus, pickles the burger 17 80/20 beef and pork patty, cheddar, bacon, tomato, lettuce, dijon fried chicken club 13 boneless thigh, bacon, mayo, lettuce, onion, cholula | Starterscornbread 5*honey butter, peach thyme jam yogurt & plum parfait 6* spiced yogurt, apple jam, coconut granola farm green salad 6^ tomato, citrus vinaigrette Breakfast Meatstraditional 7thin cut pork belly face 8 fatty, glorious, maple, mustard knockwurst 7 pork, veal, beef back country style 8 thick cut, crispy skin tasting board sauces, pickles 18 |
| farm omelet 13* free range eggs, tomato, eggplant, zucchini, pipe dreams chevre, toast the piggy breakfast 15 bacon, sausage, 2 eggs, cheese grits, carrots, toast chicken & waffle 17 fried tennessee hot chicken, honey butter, dill pickles smoked pork omelet 15 pulled pork, queso fresco, fresh salsa, avocado mousse, toast smoked pork benedict 16 berkshire shoulder, toast, poached egg, yuzu hollandaise fall harvest 14* eatwell farm eggplant, zucchini, tomato, green beans, sunny goose egg pork nicoise 14 pork tenderloin, farm greens, tomato, radish, eggs, olives |
mac & cheese truffle crust 8*
fries sea salt, mayo 6*
marinated cucumbers marinated tomatoes 5*
waffle honey butter, syrup 8*
cheddar jalepeno toast butter, jam 8*
grits gruyere, fontina 5*
* = denotes vegetarian | ^ = denotes vegan
Nuvee Netayavichitr, Chef de Cuisine
Consuming raw or undercooked meats, poultry , seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.
Whitegls · gls & 1/2 · bottlesauvignon blanc, paul buisse touraine 8 / 12 / 30 loire valley, france , 2015 chardonnay, schug 11 / 16 / 46 sonoma coast, california, 2014 albarino, paso senorans 10/ 14 / 45 rias baixas, spain, 2014 chenin blanc, ken forrester 9 / 13 / 34 stellenbosch, south africa, 2014 Sparklingblanc de noirs, gruet 10 / 14 / 36new mexico, nv brut rose, schramsberg, 82 calistoga, california, 2011 | Drawn Winegls · gls & 1/2pinot gris, A to Z 9 / 13 oregon, 2014 pinot noir, hahn 11 / 16 california, 2014 Redgls · gls & 1/2 · bottlecabernet franc, rappahannock 10 / 15 / 36 virginia, 2014 malbec, paul mas estate 10 / 15 / 36 pays d'oc aop, france, 2014 cabernet sauvignon, fleur du cap 9 / 13 / 34 stellenbosch, south africa, 2011 nero d'avola, colosi 9 / 13 / 34 argentina, 2013 zinfandel, cosentino " the zin" 12 / 16 / 44 alexander valley, california, 2013 |
WhiteAlbarinobodega vina nora 32galicia, spain, 2014 raimat 25 catalonia, spain, 2010 paso senorans 45 rias baizas, spain, 2014 Chenin Blancken forrester 34stellenbosch, south africa, 2014 bernard fouquet 41 vouvrey, france, 2014 wildekrans 36 bot river, south africa, 2014 Pinot Grigiokaltern cladaro 34sudtirol-alto adige, italy, 2015 barboursville 45 virginia, 2015 astrolabe 45 marlborough, new zealand, 2014 | RedCabernet Sauvignondouble canyon 69horse heaven hills, wa, 2014 cosino-macul reservas 44 calle del maipo, chile, 2013 domaine bosquet reservas 34 mendoza, argentina, 2012 Cabernet Francjean- maurice raffault 36loire, france, 2015 les gravieres chinon 42 loire, france, 2011 ransom 69 rogue valley, oregon Nero d'Avolasanta tresa purato 32sicily, italy, 2015 colosi 39 sicily, italy, 2014 morgante 46 sicily, italy, 2014 |
handcrafted cocktails & nonalcoholic beverages
Not whiskey...homegroni 12green hat navy strength gin, capitoline white vermouth, salers, grapefruit bitters farmhouse mule 13 tito's vodka, amaro montenegro, strawberry-rhubarb shrub, ginger beer went to market 12 reposado tequila, dry vermouth, pineapple, lime, ginger, sage Soft…“mexicoke" 3iced tea 3 lemonade 3.5 pineapple sage limeaide 4 blenheim spicy ginger ale 4 sprecher root beer 4 fever tree ginger beer 3.5 | Whiskey…eight weeks 'til the slaughter 16our signature 8 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 bourbon, maple, bitters a portrait of the artist as a young pig 13 glendalough double barrel irish whiskey, oloroso sherry, plum grenadine, lemon, absinthe |
SWEETblueberry crostata 8matcha chantilly cream, crispy pickled ginger, limoncello sorbet figs marmellata 8 buttermilk polenta budino, pistachio, vanilla ice cream spiced chocolate tapioca 8 vanila panna cotta, raspberry sorbet, dulce de leche tuile sticky toffee sundae 8 toffee sauce, overholt rye cream, smoked vanilla ice cream house made ice cream and sorbet - 4 per scoop smoked vanilla, dark chocolate mint, limoncello, pomegranate, raspberry 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, late harvest sauvignon blanc - 12 lustau, pedro ximenez sherry - 8 blandy's, 5yr malmsey madeira - 8 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 - 7pm
| THIS WEEK'S WHISKEYS... I.W. Harper Bourbon Old Bardstown Bourbon Fighting Cock Bourbon $7 each | flight of all 4 $8 8 weeks 'til the slaughter 13 our signature oak-aged manhattan: bulleit rye, maker's mark, vya vermouth, house bitters S.P.F. 8 tito's, cucmber syrup, plum grenadine, lemon, soda our old fashioned 8 old forester 100, simple, house aromatic bitters daiquiri 8 flor de cana 4yr rum, lime, sugar premium rail cocktails 6 WINESGls / Gls & 1/2sauvignon blanc, paul buisse 7 / 10 loire valley, 2015 pinot gris , a to z 7 / 10 oregon, 2014 <><><><><><><><><><> <><><><><><><><><><> cabernet sauvignon, fleur du cap 7 / 10 south africa, 2011 cote du rhone, famille perrin 7 / 10 cotes du rhone villages, france, 2013 | FOODsmoked pork and a mac 1416 hour smoked shoulder, pickles braised pork belly buns 11 pickled cucumber, compressed pear pulled pork nacho 12 corn tortilla, guacamole, kimchi pig ssam 7 heritage belly, leaf, ginger-scallion hush puppies 7* ancho chili mayo farm salad 6* path valley greens, radish burger 10 80/20 beef, pork, bacon, cheddar, tomato, pickles, dijon truffle mac 8* cavatappi pasta, 5 cheese, truffle crust spicy pig tails 7 cholula glaze, buttermilk blue cheese meat monster sandwich 13 schnitzel, mortadella, gruyere, pickles DRAFT BEER12oz / pint / pitcherport city optimal wit 4/5/15 hardywood pils 4/5/15 right proper berliner weisse 4/5/15 3 stars peppercorn saison 4/5/15 devils backbone vienna lager 4/5/15 ninkasi total domination 5/6/18 founder's raspberry ale (nitro) 5/6/18 |
charcuterie & cheese little pig - your choice of 3 - 25 big pig - your choice of 5 - 39 soppressata 10 spicy, pickles pork rillettes 8 whole grain mustard, onion mortadella pistachio, mustard 8 coppa picante 10 spicy dry cured pork neck proscuitto 9 aged 12 months, pesto chevre* 8 spicy peanut butter thomasville tomme* 10 rhubarb chocolate buttermilk blue* 10 peach & thyme jam head cheese mustard, pickled red onions 11 Sandwichesserved with your choice of fries, grits or saladthe pig dip 17 thin sliced pork roast, gruyere, hoagie roll, pork jus, pickles the burger 17 80/20 beef and pork patty, cheddar, onion, bacon, lettuce, mayo fried chicken club 14 boneless thigh, bacon, mayo, lettuce, onion, cholula | cornbread 7* honey butter, peach thyme jam organic melon & canteloupe 5* hung yogurt, nuts, seeds face bacon 10 bourbon mustard, maple syrup smoked pork tacos 11 corn tortilla, queso, avocado, tomato organic green salad 7^ tomato, citrus dressing marinated beets 9* buratta cheese, pickled red onion |
| sausage board 18 knockwurst, bockwurst, farm greens, fries, pickles the piggy breakfast 17 bacon, scrapple, 2 eggs, cheese grits, roasted carrots, toast chicken & waffle 18 mikie b's fried tennessee hot chicken, honey butter, dill pickles smoked bbq board 17 16 hour smoked shoulder, cabbage slaw, pickles summer harvest 15* roasted eggplant, tomato, green beans, sunny goose egg chef's salad 15 pork tenderloin, farm greens, tomato, egg olive, pickled onions, charcuterie bbq pork 17 16 hour smoked shoulder, slaw, potato bun, pickles, mac |
mac & cheese truffle crust 8*
fries sea salt, mayo 6*
farm zucchini roasted farm tomatoes 6*
beets goat cheese, ground pistachio 6*
heirloom tomatoes olive oil, vincotto 6^
* = denotes vegetarian | ^ = denotes vegan
Michael E. Bonk, Executive Chef
Nuvee Netayacivhitr, Chef de Cuisine
Consuming raw or undercooked meats, poultry , seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.
we are proud to support the reemergence of small production, artisanal spirits as they offer a quality that cannot be matched
tequila
|
vodka
boyd & blair,
penn., potato 10 vodka, flavored
charbay meyer lemon,
calif., corn & rye 9 gin
hayman's old tom, england, grain 9 rumblackwell, jamaica, molasses 9
corsair spiced rum, tenn., molasses 9
|
distilled from grains, whiskey is a spirit that can take many forms;
we celebrate these various incarnations that truly show the heights
this spirit can reach
rye whiskey(kentucky unless noted)
bulleit rye, 90° 9
smooth amber old scout rye, west virginia, 99° 11
templeton rye,
iowa, 90° 11 american single malt whiskey
defiant,
north carolina, 82° 11 corsair triple smoke, tennessee, 80° 12 wasmund's, virginia, 96° 10 special releases & rarities
filibuster triple cask bourbon, 117.47° 20
due to limited production, some bourbons | bourbon whiskey(kentucky unless noted)
smoky - oak, char
spicy - cinnamon, pepper smooth ambler contradiction, west virginia, 100° 12 tincup whiskey, colorado, 84° 10
sweet - vanilla, caramel blanton's, 93° 14
bulleit, 90° 10
smooth ambler, west virginia, 99° 11 woodford reserve, 90.4° 10 |
celebrating craft breweries
Drawn12oz / pint / pitcherdistillery lane, celebration cider 6.5 (9oz) off dry sparkling cider, maryland, 7.5% hardywood, pils 6 / 8 / 24 german style pilsner, virginia, 5.2% old bust head , oktoberferst 6 /8 /24 american wild ale maine, 4.8% port city, optimal wit 6 / 8/ 24 belgian-style witbier, virginia devils backbone, vienna lager 6 / 8 / 24 lager, virginia, 4.9% sixpoint, resin ipa 6 (9oz)/ 8 (12oz) / 35 imperial ipa, new york, 9.1% 3 stars, peppercorn saison 6.5 / 9 / 27 farmhouse ale, dc, 6.5% founder's, pale ale (nitro) 6 / 8 / 24 session ale, michigan, 5.4% | Bottled & Cannedsly fox, helles golden lager 6lager, pennsylvania, 12 oz, 4.9% brewer's art, beazly belgian-style golden strong ale, 120z can, illinoiS dc brau, the corruption 6 india pale, dc, 12 oz, 6.5% smuttynose, olds brown dog 7 brown ale, new hampshire, 6.7% founders, porter 7 porter, michigan, 12 oz, 6.5% |
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. next to Lululemon & Pitango.
Washington Plaza Hotel at 14th St. and Thomas Circle.
Reservation Policy
The Pig accepts reservations for any size party at any time, up to 12 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: Devan Lamontagne, Tony Smith
Executive Chef & EatWell DC Culinary Director: Michael Bonk
Chef de Cuisine: Nuvee Netayavichitr
Head Bartender: Patrick Barrett
Head Server: Jimmie Morris
Private Party Coordinator: Andy Phan
.jpeg) Michael BonkExecutive Chef & EatWell DC Culinary Director Michael's love of food and seasonal cooking started at a very young age thanks to the influence of his polish grandmother. After an initial career in banking, in 2003 Michael switched gears to focus on a culinary career. He attended the Art Institute of Philadelphia and participated in a culinary study abroad program in Paris, France. In Washington he has worked at Vidalia under James Beard award winning chefs Jeffrey Buben and R.J. Cooper, at Eric Ripert's West End Bistro, and under James Beard nominee Nicholas Stefanelli at Mio.Michael took over the kitchen at The Pig in May 2013.. During his tenure, he has stayed committed to the celebration of pork. The Pig only sources local whole pasture and free range animals. He is also committed to pairing his pork with the best produce sourced from our own Eatwell Natural Farm in La Plata, MD.In 2015, Michael was promoted to Culinary Director of EatWell DC. Michael now supervises the other EatWell chefs and kitchens. With his vast knowledge, talent and experience, Michael works to empower and motivate the other chefs and assist them with their food offerings to ensure that they are interesting, seasonal, and most importantly, of the highest quality. |
 | 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
Fax 202-299-0028
1200 New Hampshire Ave. NW
Washington DC, 20036
Phone 202-331-7310
Fax 202-331-3751
Hatching Fall 2016
1337 11th St. NW
Corner of 11th & O St.
thebird@eatwelldc.com