The new kid on the block
Three people contacted me recently about The Chocolate Pig. “You must go!” they all said. Having such a quick reaction from family and friends is unusual but, then, The Chocolate Pig is unusual. Some would say novel. Many of the items on the menu will put a smile on your face just trying to image how the dish might look or taste. Take the chocolate-dipped bacon, for instance, placed atop a beef burger or a vanilla sundae, for heaven’s sake! Frankly, I was curious about how those would partner.
Located in the Tech Trendy Cortex Corridor
Dominating one corner of the Cortex Innovation Community, this little piggy snuggles pleasantly into the hip technology corridor. The restaurant had been open only a week, when my friends and I ditched our lunch plans and headed for the Central West End to see what was causing all the commotion among local foodies.
Order a meal or a drink at the bar and you get to watch the chocolate display in the open kitchen.
Eye Catching Design and Menu
First, you need to know that Pig is the brainchild of Bissinger Chocolate owners, looking for new ways to meld the sweet and savory. The unique interior catches your eye with its absence of angled walls and designs that hint of swirling chocolate. The kitchen door, for instance, is etched to look like melting chocolate and the floor could be an imaginative interplay of white and dark chocolate.
The semi-circular booths in the back of the dining room (where we sat, but out of view in this photo) are well crafted and comfortable. There’s about 120 seats inside and more on the two patios, where you can enjoy lounge seating and a firepit.
A Menu of Sweets
The Peanut Butter Bomb
I asked manager Steve Bleisch, which dessert we should share. He suggested two: The Peanut Butter Bomb and the Affogato. We quickly agreed. When he placed “The Bomb” in the middle of the table, I wasn’t sure just what the dark, baseball-size sphere was. I touched it. “Is this edible?” I asked suspiciously. Steve laughed. “It’s thin chocolate,” he said. “Now watch what happens when I pour this hot berry sauce over top.”
The Peanut Butter Bomb was planted on our table. What happened next was a culinary amusement.
My friends and I sat there agog as Steve slowly dripped the berry sauce onto the chocolate ball.
Within seconds, the “bomb” was “dismantled,” as it began to melt away, revealing the interior of raspberries, peanut butter mousse, and crumbled cookies.
We swooped in and demolished the treat instantly.
The Affogato brought more smiles to the table. The container resembled a caviar tin filled with flash-frozen ice cream “caviar” pellets served over espresso whipped cream and Tonka bean caramel. My, my, I do believe somebody’s having fun in the kitchen.
Oh, Yes, We Had Lunch, Too
Hmm. . . I just noticed I wrote about the desserts first; I don’t usually do that, but you can see why I did. Not to say the rest of the menu takes a backseat. Starters, Shareables, and Entrees more than match their sweet competition. A particular favorite is the Chicken Fried Brussels Sprouts, marinated in buttermilk, fried in a special batter, and served with buttermilk dressing.
Brussels sprouts are listed as an item to be shared and many tables around us were doing just that.
The lunch menu
This entree called The Hot Mess featured a roasted sweet potato topped with barbecued pork, white cheddar cheese, smothered with crispy kale, alongside buttermilk dressing.
Roasted Acorn Squash included herbed farro, sorghum berries, shaved root vegetables, arugula, pickled chilies and sesame puree.
I had the Shrimp and Grits, a combo of confit tomatoes, Spanish chorizo, cajun trinity and spicy pork broth. Each dish—sweet or savory—had unexpected flavor twists. I fell in love with the sweet confit tomatoes in the grits—though I seldom eat mini tomatoes.
A Sweet Conclusion
Eating at The Chocolate Pig, I had a childhood flashback. I remembered my mother reprimanding me, “Don’t play with your food!” she’d say, when I tried to make a log cabin with my green beans. But dessert chef Tyler Davis was definitely playing with his food and having great fun dishing up surprises. I’m sure my mother would’ve approved of the food play had she known the outcome could be so incredibly delicious.
The Chocolate Pig: 4220 Duncan (down the block from Vicia) in the Central West End. Open: Mon-Thu 11a-10p; Fri-Sat 11a-midnight. Owners: 23 City Blocks Hospitality Group, Kate Turner, managing partner; Chefs: Patrick Russell and Tyler Davis. Menu: Vegan, vegetarian, and gluten-free items available.
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