Co-owner/chef and British expat April Bloomfield created quite the hot spot with her trendy West Village eatery, proving our English-speaking brethren across the pond have more culinary gems to boast than bangers and mash or steak and kidney pie. A gastropub is generally defined as a drinking establishment with a food problem – plenty of beverages from which to choose and an upscale menu that often steals the show. In this case, there are two cask-conditioned ales, an extensive wine list and excellent cocktails (try the dirty martini). Meanwhile, the Pig's illustrious Michelin star, awarded in 2006, may have attracted the initial crowds, but it's the signature pig's ears, sheep's ricotta gnudi (ravioli without the wrapper) and Roquefort-smothered burgers that have kept the scene sparkling and packed to the brim seven nights a week. If crowds aren't your thing, the Cubano sandwich at lunch is a slice of hog heaven in itself. Full bar. Serving lunch, dinner and late-night daily. Sat–Sun brunch 11 am–3 pm.
Where The Locals Eat rating
Best Irish/British
Top 100 Restaurant, New York City
"Almost immediately after it opened in March 2004 and began serving its sometimes heroically satisfying combination of English and Italian cooking, the throngs started to descend, and they have never stopped. ... April Bloomfield, the chef and a principal owner, favors smoked things, cured things, rich things and salty things."
– Frank Bruni, The New York Times, Jan 25, 2006
"There is comfort food that comforts. There is comfort food that soothes the soul. And there is comfort food like the Spotted Pig's champ that induces a not unpleasant state of semi-conscious delirium."
—New York magazine
"The burger is a must-order: a top-secret blend of ground beef grilled rare (unless otherwise specified) and covered with gobs of pungent Roquefort."
—Time Out New York
"Hype and celebrity glitz aside, the Spotted Pig is a very fine bistro. ... Best of all is gnudi-featherweight pasta-less ricotta ravioli in a sauce of butter and sage, but the roasted pumpkin salad comes a close second."
—Village Voice
"The little pub absolutely oozes character ... [and] seemingly simple dishes exhibit great depth of flavor and stunning contrasts."
—Michelin New York City
How others rate The Spotted Pig
Michelin Guide 2009
* (very good)
The New York Times
* (good)
Top Pick
New York magazine
** (very good)
Critics' Pick
Zagat 2009
22 food rating (very good to excellent)
Time Out New York
Critics' Pick
The Village Voice
Best British, 2008 critics' pick