The Blind Pig

[Robin Garr]

I've been five times since they opened

Three times here, and it's really hard for me to do repeats, considering the nature of my work.

I went there right when they first opened, and was not impressed. I keep hearing great reviews, perhaps another visit is in order.

I've been 3 times. The first and second visits were great.

The last time we dined there it was a bit off. I truly think the kitchen was "in the weeds". The place was packed and service was fine...but the food on this visit while ok, seemed to lack attention to details...the kinds of things that can happen when a kitchen is overwhelmed. I tried the chicken "bouillabaisse" and was confused...it was so under seasoned that I had to ask the server for salt. (If you aren't gonna put salt and pepper on the table...then test the food for seasoning) It was a whole chicken breast, a few vegetables, in a bowl of bland unsalted broth. I spent 5 minutes trying to decide if I was off or the dish because of our prior experiences and reports from those here. I'm not sure what how this was a "bouillabaisse" in any sense of the word. I got the salt and it was better but maybe there is more to it that didn't make it to the plate or I just don't "get it".

We will be back but wanted to give The Pig a rest and a chance for the "newness" to wear off a bit.

I've been twice and both times were great. My only complaint is that the place seems to be very hot. I'm sure the open kitchen and huge windows are to blame, but I hate sweating while I eat.

Lamb Special 10/10
Ivory Bacon 9/10
Cassoulet 10/10

Thanks everyone for the kind words and constructive criticism. I think we're doing some great work, but we are still a new restaurant so there are hiccups from time to time. I would definitely ask that if you ever have a bad experience, compliment or suggestion that you please ask for me or David. 99% of the time one of us is there managing the front of house. On the rare occasion that both of us are off, feel free to talk to whoever is working behind the bar (Crystal or Chea).

The heat is definitely an issue, and we're in the process of fixing it, but there's no simple solution since there is a giant unfinished space above us. Usually it's really not so bad, but when it gets to be 90 and up outside it's hard to make it super comfy inside, since in addition to the upstairs we have an open kitchen and very large glass windows that let a lot of sunlight in. Believe us though, we are aware, and when we're running around the floor, in the kitchen or behind the bar, it can be just as frustrating for us. Most folks have been very understanding and I think the majority of our guests still have a fantastic time...we're always happy to bring you extra water to cool off with as well!

They got reviewed (very positively) in the New York Times!

Check out http://travel.nytimes.com/2010/08/08/tr ... l&emc=tda3

My wife took me there for my birthday. This was the 1st time that we've been since opening night. She usually makes me a good home-cooked French dinner for my birthday but she had to work that day & I didn't want her to work at home as well so we went out instead. The service was excellent (our friend Carly waited on us), the food was great & we really like the atmosphere.

Nice review apart from "the thick layer of duck fat" ewwww, I can't abide fat of any kind.

Nice review apart from "the thick layer of duck fat" ewwww, I can't abide fat of any kind.

You're missing out.

Nice review apart from "the thick layer of duck fat" ewwww, I can't abide fat of any kind.

You're missing out.

Yes. The rillettes are fantastic.