Open late Tues.-Sat.
* Click here for rating key
The Black Pig Restaurant Review: Chef-owner Michael Nowak takes simplicity to new heights at The Black Pig, where seasonal ingredients inform the satisfying, straightforward cooking. Worn brick walls, narrow wooden tabletops and a graffiti-style mural set the tone for the urban-chic space, while sleek white plates offer a stark canvas for the attractively plated dishes. The menu changes frequently, but has included the likes of kale with a rich, lemony dressing and a duo of Ohio beef, which consists of tender braised short ribs alongside a grilled bistro steak dotted with house-fried chips. Desserts are mostly forgettable, but the pot de crème will do if you're craving a sweet ending. To drink, the bar stocks dozens of craft brews as well as eight on tap. Craft cocktails are also an option; we like the Sticky Pig, a blend of bourbon, peaches, mint and ginger beer. The wine list, while brief, has some solid selections.