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About

The Pig is a celebration of varying BBQ styles from across the USA. Our menus are dedicated to chef driven and uniquely crafted, seasonal foods & BBQ. We are local and feature vegetables from our farm in La Plata, MD. We carefully pair our meals with craft beers, whiskeys, cocktails, and eco- friendly wines.


We welcome our guests with hospitality in a safe and comfortable setting. In this Covid age, we strive for safety for our guests and staff by always following best safety protocols.


If you prefer, everything, including alcohol, is available for takeout by calling us directly at 202-290-2821 or through our website or, if you prefer delivery, contact your favorite service.


Explore & enjoy the experience.


The Team

General Manager: Joel Pride

Executive Chef: Shabier Bahramy

Sous Chef: Juan Hernandez

Managers: Tommy Sengdao, Jhey Green


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.

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Location & Hours

View The Pig at 1320 14th St NW,
Washington, DC 20005 on Google Maps

Call The Pig by phone at 202-290-2821

Get Directions to The Pig via Google Maps

Hours

LUNCH
12:00pm - 5:00pm

DINNER
Nightly 5:00pm

HAPPY HOUR
3:00pm - 6:00pm


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.


Press