The Spotted Pig

The Spotted Pig - a gastropub in the West Village
314 W. 11th Street
@ Greenwich St.
New York, NY 10014
http://thespottedpig.com


So, I'm in NYC and it's my first 'awake' night, sans jet lag which I cast off by surrendering myself to my horizontal bed (Yay!) for a 12 hour soothing and long-awaited shut-eye session.


The Spotted Pig was first recommended by my food fossicker friend ADHD, and also H, the edgy-jewellery girl who I get along famously with at The Standard where I'm staying. The fact that this gastropub's Chef, April Bloomfield, has also been awarded a Michelin Star, best new chef of the year and Iron Chef America accolades, didn't sway me at all ;'D

If I was in need of further confirmation, the pig is renowned for its chargrilled burgers, long waits and celebrity drop ins, so obviously this was a must-stop. 

As I headed down to the West Village for the night ahead, it was raining buckets (but not men unfortunately!) so after a quick stop in the 'drugstore' for a brella and after passing many brownstones, I finally came across the pig on the corner looking all warm, cosy and inviting.


I ducked in, assumed a seat at the bar and started with a pint of their Speckled Hen on tap ($8).


Amid many loud conversations about Ivy League study, Matt Damon running for president and America's ominous debt, I was inspired to escape and order the Chargrilled Burger with Roquefort Cheese & Rosemary Shoestrings ($ 17).


Well it was to die for. The shoestrings were fried with rosemary and tasted like they had been deep-fried in truffle oil. If sa was here I know she would have given it a 'nuom, nuom'.

Apparently the burger (which came with my fries-check the pic!) has been dubbed by many as one of the best in New York but is served rather bare at first glance with the bread, meat and cheese permitted due space for themselves. But this is no ordinary straight-up bread, meat and cheese American burger, no sir-ee, its large, thick patty of  LaFrieda Meats beef is topped with two decent chucks of Roquefort and served on a fat and fluffy cross-hatched grilled brioche bun.

As I moved in even closer, the burger is impressive, with a smokey, straight off the flame smell emanating from my medium-rare burger served exactly as ordered, brown and crispy on the outside, with beautiful pink throughout. The cheese is added just prior to serving, retaining some of its original texture, not too melted, yet tangy. 

After another pint of the speckled hen, a quick chat with some Russians and some friendly locals, I was on my way with hints of smokey, flame grill on my taste buds and on my mind.

I will be back.