Location & Hours


Nightly, 5pm
11:30am - 3pm
Weekend + Holidays
10:30am - 3pm
Monday - Thursday
4pm - 7pm
Friday - Sunday
3pm - 7pm

1320 14th St. NW Washington DC, 20005

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.

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.

Private Parties

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.



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Special Orders

Pre-Order Family Style Pig Parts for your dinner!


The Team

General Manager: Mallory Finnegan

Managers: Tony Smith, Joel Pride

Chef de Cuisine: Nuvee Netayavichitr

Head Server: Jimmie Morris

Private Party Coordinator: Andy Phan

Michael Bonk

Executive 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
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.