The Pig and the Lady Restaurant

This is the second restaurant that I’m most excited about. I’ve been here a couple of times, but I didn’t get around to posting my thoughts. Well, here they are.I like the ambiance here, hipster modifications on an older building–definitely something I’d expect to see in Seattle. There are several tables that have benches, giving it a more communal feel.

The food and cooking are really what stand out for me, though. Like the chef at Cocina, I get the sense that these cooks really know what they’re doing. They might be a little more creative, but maybe not.

Off the top of my head, here are some things I tried:

I wrote about the French Pho dip, and I definitely thing that’s something to try.

I tried one of the phos (with the brisket and bacon), and I was a little disappointed, but maybe my expectations got in the way.

On Saturdays, they serve brunch, and I had one of their “Dutch” pancakes (more like a flatbread pizza)–with brisket gravy, gruyere cheese and leeks. Super rich, but for a few bites it was ono.

I also tried a stuffed portobello banh-mi, which I didn’t think was all that great. The mushrooms were stuffed with cheddar (I think) and it came with a sweet, Vietnamese slaw. The portobellos were deep fried and it didn’t really go well with the “slaw” in my opinion.

17 Responses to “The Pig and the Lady Restaurant”


  1. mitchell

    I would just like to say that I called this. Two point five years ago.

  2. Reid

    Went here from brunch again. Here’s what we got:

    >greek yogurt panna cotta ($7)–with almond crumble, and fresh fruit. I don’t even know what kind of fruit they used, but this was good. I was expecting more of a breakfast yogurt, but it was more like a dessert (which shouldn’t have surprised me).

    >savory dutch pancake ($12)–with brisket gravy, chives, gruyere cheese and fried curry leaves. I had this before, and while it’s good, this is definitely something I’d recommend sharing. For example, cut it into eighths and just eat a slice.

    > crispy thai omellette ($12.50)–with mussels, bean sprouts, chilli sambal, herb salad. This was a layered with some kind of fried batter–which was really, really crispy. I almost want to use the phrase “hard plastic” to describe the texture. It’s not that hard, but it’s very crunchy. Anyway, I thought this was good (and I can see Mitchell liking this, as well as the savory dutch baby).

  3. Reid

    I just discovered they’re serving what they’re calling “primal offerings”–basically large portions of meat. The price is pretty steep, $130 at the low end (pork shank) and $225 at the high end (whole roasted brisket). It comes with other sides, but I’m assuming at this price it’s meant to be shared with a semi-big group. They also have pork chop roast ($195), porchetta ($195) and a pig’s head ($160).

    Anybody try this, or know of anyone who has tried it?

  4. Don

    That’s pretty cool. The first time I heard of something like this is from a famous New York restaurant called Momofuku. I think their most famous dish they do this way is called Bo Ssam. However, they have other large party dishes like duck and fried chicken.

    http://www.nytimes.com/2012/01/15/magazine/the-bo-ssam-miracle.html

  5. mitchell

    Yes. I know a few people who’ve done the whole pig’s head a few times. In fact, I think they liked it so much they did it in consecutive weeks.

  6. Don

    What did they say about the pig head? Did it come to the table still looking like a pig head? When Tracy’s family get the whole roast pig, the head with exception for the cheeks almost has no meat. I cannot imagine a pig head feeding that many people.

  7. pen

    Coconut horchata. ‘Nuff said.

  8. Reid

    Don mentioned that we should get some people together to try some of the primal offerings. Anyone interested besides Don and me? How many people do you guys think we should corral?

  9. Mitchell

    One of my friends who did this (I was wrong; it wasn’t consecutive weekends but it was twice in three weekends) says this:

    “The primal offering pig head is half an adult pig’s head. usually, a whole roast pig is a suckling pig. it has a LOT of meat–probably about 8 pounds.”

    and:

    “it comes with house made tortillas, cilantro, radishes, tumeric rice, fresh raw oysters, vietnamese pickles, roasted peanuts, fried shallots … at $160, it handily feeds four fairly hungry people at about $40/person.”

    and:

    “the whole brisket is about 20lbs of meat and comes with similar sides except that i think it also comes with house made biscuits that are about as big as your hand, fingers spread. that’s $225. the first time we had the primal offerings, i put together a group of 13 people and we ordered both the head and the brisket. came out to about $40/person, incl a generous tip.”

    and:

    “two weeks later, we did it again, but it was ten people and we got the pig head only but some people ordered stuff on the side. because they hadn’t been to P&L before. that time, i myself cut the pig head and it was very meaty. this pic best shows size of the pig head.”

    and:

    “oh wait. i just remembered. our pig head dinner also included pasta in the $40 price. their pasta is omg.”

    Does this help?

  10. Reid

    Yeah, that was very helpful! Thanks!

  11. Mitchell

    i think i’d be game, although if we do the head, i’d rather see a larger group and do what my friend did, getting both the head and the brisket.

  12. Reid

    Went for brunch recently. Here’s what we had:

    >“Sweet” Dutch pancake: with strawberries, ricotta, honey, almonds and a scoop on gelato

    one-eyed Willie toast: coffee can bread, with baked egg and roast pork. The bread was kind of dry and the egg not runny enough to moisten the bread. On the other hand, the roast pork was really good–a thick slice of the rolled pork with herbs in the middle; plus, some crispy skin on the outside.

    Chicken fat rice($2): jasmine rice with tumeric garlic and cooked(?) in chicken fat. I liked this, and I would have been happy eating this and the roast pork.

    tsukemen: Kinda disappointing, but maybe I was expecting something slightly different. The noddles were just OK as was the shiru.

  13. Reid

    Pasta with uni butter, fried cracklins, and shallots(?)

    I liked the chewy texture of the pasta, although the portion size wasn’t all that big. The sauce was good, but hard to describe beyond saying that it was rich like butter or olive oil, with a different taste. The cracklins were like bacon bits. This was good.

  14. Don

    How much was it? Uni pasta is a very trendy dish. I think I would like Uni pasta with something else in there like Opah? Never tried it Uni pasta, but just thinking out loud.

  15. Reid

    I think it was like $22 or something in that range. Yeah, I think if I was really hungry I’d want some protein. I think you would have liked this, but you probably would complain about the portions.

  16. Reid

    Don and I had dinner there this past friday. Here’s what we had:

    LAOTIAN FRIED CHICKEN, 15
    JAEW BONG, PEANUT, FRIED SHALLOT

    ROASTED BRUSSEL SPROUTS, 12
    GRAPES, MACADAMIA NUTS, BROWN-BUTTER FISH SAUCE

    BLACK TRUFFLE CACIO E PEPE (PERIGORD, FRANCE) 24
    chitarra, parmesan crisps, aged pecorino, black pepper, chili pepper water, chives. our take on this roman classic

    P&L PHO (BIG ISLAND BEEF) 16
    12hr brisket, rare beef, smoked bacon, charred tokyo negi, fried shallots, fresh ginger, chili vinegar

    The fried chicken wings was better than I remember. I mean, I liked it the first time, but it’s nothing really unusual. For some reason, I got into the sauce a lot more.

    Similarly, I loved the brown butter sauce on the roast brussel sprouts.

    The pasta was delish, although on the smaller side with regards to portions. However, it’s in a rather heavy/rich sauce that will probably fill you up.

    The pho is the pho, which is good, although the broth can be a bit on the sweet side.

    All in all, I enjoyed the meal. I need to try more of their dinner options.

  17. Don

    26443861021_908d311b59_n.jpg
    The pasta was great as Reid stated. I didn’t think the sauce was that rich or heavy. It was rich, but not Alfredo rich. It was very good, but not close to $24 good. It must be the truffle in it.
    25905047144_3eee0cebfa_n.jpg
    The Pho soup was just okay, too sweet for my liking. The filings though were really good which included the rare beef and brisket. Not sure what kind of rare beef it was but the slices were thicker than normal pho, but still very soft.
    26237127230_b8eae2bcb4_n.jpg
    The Brussel Sprouts were amazing. Probably one of the best veggie dishes I’ve had. The sauce was drinkable. The char on the sprouts were perfect as well. I think they must grill the veggies first and then stir fry it in the sauce.
    26237128360_98248e0c37_n.jpg
    Probably the best chicken wings I had as well. The chicken was fried perfectly and the sauce was beyond good. The sauce was slightly sweet (but not Korean chicken sweet) and tangy. It tasted like it had fish sauce and maybe some vinegar in it. Also the chicken is served piping hot, which is a huge plus as well.

    Overall the dishes were excellent. I doubt I would get the pasta and pho again just because of the cost for what you get, but I was glad I tried both. The sprouts and chicken wings weren’t huge portions for the price, but the flavors definitely make those dishes well worth it.

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