The Michelin-rated Spotted Pig has been on my destination list for a while. We made the decision to snag a table at lunch, opposed to the mammoth waits at dinner. It worked like a charm, and we were quickly led to a table. With its "gastro-pub" fare, everything on the menu was appealing. Ryan had heard nothing but raves on the hamburger and ordered the Chargrilled Burger with Roquefort Cheese and Shoestrings. I am all about great burgers, but with so many interesting choices on the menu, I felt like it was a cop out. My fellow blogger and food writing classmate, Lia, raved about the Cubano sandwich on her blog, so I went in that direction. Judging from the plates around our table, the burger and Cubano sandwich were popular items.
First of all, I have to mention that I have order envy. No matter what I order, I look believe my companion's choice is the better one. That being said, Ryan's choice really was better. The perfectly cooked burger was amazing -- juicy, flavorful and everything I want in a burger. The fries were crispy and tossed with rosemary. And he accompanied his meal with a cask conditioned Six Points IPA beer, which is unfiltered and unpasteurized. I don't even like beer but it was delicious. As awful as I feel to say this, I was underwhelmed by the Cubano sandwich (sorry, Lia!). The sandwich was good in those first few minutes after arriving to the table but then quickly diminished as the cheese got cold. I thought the pork could have been more tender and flavorful and there was a sparse amount of jalapeno peppers (but I do like my food spicy). When I return to The Spotted Pig (for I will return), I am ordering the
We were full but we're both not ones to pass up on dessert, especially a chocolate one. We ordered the flourless chocolate cake, which was divine. Every mouthful was luxuriously silky, with a consistency more like mousse. It was very rich though, so I'd recommend sharing it.
On another note, The Spotted Pig's chef, April Bloomfield, was profiled in this month's Gourmet magazine, along with a handful of her recipes. I tried the "Figs with Balsamic Vinegar and Mozzarella." The mixture of figs, balsamic vinegar, lemon and thyme was fascinating. I adored it, although next time I might serve it on a bed of arugula and pair it with fish.
Figs with Balsamic Vinegar and Mozzarella
12 ripe figs, stemmed and halved lengthwise
1 teaspoon finely grated fresh lemon zest
1 teaspoon extra-virgin olive oil
1 teaspoon balsamic vinegar
1 tablespoon fresh lemon juice
1 teaspoon chopped fresh thyme
1 pound buffalo mozzarella at room temp
Gently toss figs with zest, sea salt, pepper and oil in bowl until coated. Add vinegar, lemon juice and thyme and toss again. Tear mozzarella into 4 pieces and serve with figs.