Green Pig Bistro
American restaurant · Clarendon ·
French-American comfort food, pork dishes, happy hour, brunch
French-American comfort food, pork dishes, happy hour, brunch
"Hearty comfort food has been the focus at this neighborhood favorite, which has been known for its extensive happy hour with food offerings like terrific deviled eggs and bacon crackers with a menu now led by chef Laurence Cohen. Last fall, Green Pig Bistro moved a few blocks away into fresh new digs." - Missy Frederick
"I noted that Green Pig Bistro resurfaced two blocks from its original home with a French-American menu that excels at pork dishes—standouts include Gruyere-stuffed pork schnitzel and a cassoulet loaded with crispy pork belly, smoked pork shoulder, and duck sausage—and maintains daily happy hour specials and themed daily mains like fried chicken Mondays and porchetta on Fridays." - Emily Venezky
"I'm pleased to see Green Pig Bistro reopening two blocks away at the foot of Buena Vida Gastrolounge (planning to debut its new digs on Friday, October 4). The French-American neighborhood standby is known for terrific deviled eggs, an extensive happy hour, and delectable cornbread, and it really has a way with pork—standouts include Gruyere-stuffed pork schnitzel and a cassoulet full of crispy pork belly, smoked pork shoulder, and duck sausage served with toasted bread. Under new owner Fitzgerald Lewis and with Lawrence Cohen overseeing a largely unchanged menu (former chef Tracy O’Grady now leads Vienna’s Clarity), the ground-floor space adopts a fresh farmhouse feel highlighted by a massive 34-foot mural of three French chairs and smiling green pigs under colorful umbrellas and vintage pig decor moved from the original location. The new layout has a mezzanine, one bar instead of two, slightly less seating, a private dining room for up to 30, a shared rooftop deck with Buena Vida, and daily happy hour (4–6 p.m.) featuring $8 Kentucky mules and French 75s plus $5-and-up snacks like fried pickles and Buffalo “baby back” pork ribs; daily specials include fried chicken Mondays, meatloaf Tuesdays, and roasted porchetta on weck Fridays. The relocation was driven by a landlord rent increase that would have nearly doubled their previous rate." - Tierney Plumb
"At Green Pig Bistro, where Laurence Cohen is now chef, he continues to serve Moorenko’s ice cream and its bespoke vanilla gelato, saying the cleaner, simpler ingredient list elevates the flavor of everything on the menu." - Lenore Adkins
"The buffalo pork belly is a delightful fall bar find: crisp pork belly with a sauce that offers just enough spice and plays nicely off the texture, and the bar’s hearty appetizer selection makes it a fun neighborhood spot." - Eater Staff