Pig Bleecker Barbecue Matt Abdoo Pig Bleecker

Pig Bleecker

155 Bleecker St. (Thompson St.)
New York, NY 10012
646-756-5115
Map
Cuisine: Barbecue / American
Matt Abdoo's BBQ restaurant in Greenwich Village.
Open Dinner nightly

Features

Pig Bleecker, New York, NY


Pig Bleecker Restaurant Review:


About the restaurant & atmosphere: Chef Matt Abdoo (Del Posto, Pig Beach) wants to make sure that you don’t leave hungry. And you certainly won’t at this Greenwich Village comfort food restaurant. Loud and noisy, serving up everything pig but more, the place is popular among NYU students as well as locals who enjoy the inventive cocktails as well as the shareable dishes.

Likes: For carnivores, this is absolute heaven. Pig, chicken, whatever you order is delicious.
Dislikes: It’s quite noisy and tables are close together.

Food & Drinks: Drinks set the tone for a joyful evening of Southern fare, with choices including a variation of a mint julep with a hint of peach and Cognac, and the “Montgomery Old Fashioned,” made with a potent mix of Scotch, chocolate bitters and orange curaçao. To soak up the spirits, try a selection of small bites like Grandma Val’s meatballs with smoked DiPalo’s mozzarella, deviled eggs (versions vary by day) and the absolutely wicked pecan-candied bacon. Pig Bleecker is the sibling of Pig Beach, a lively beer garden and BBQ joint located in the Gowanus section of Brooklyn. Unlike Brooklyn, however, the star at Pig Bleecker isn’t pig; rather, it’s the whole smoked and fried chicken, designed to be shared by the entire table and accompanied by buttermilk waffles, cheesy grits and the irresistible Pappy & Co. maple syrup. Or the splurgy tomahawk chop, a sliced rib steak that benefits from Abdoo’s pitmaster prowess. Desserts are equally fun in keeping with the spirit of the restaurant. The decadent peanut butter milkshake with hot fudge with a buckeye candy crunch, for instance, or a brownie hot fudge sundae with Virginia peanuts is a sweet finish to a meal. Service is friendly and understanding.

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