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Home > Restaurants > Pig Bleecker

Pig Bleecker

155 Bleecker St., New York, NY 10012 40.728605 -73.99968
at Thompson St.  See Map | Subway Directions Hopstop Popup
646-756-5115 Send to Phone

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  • Cuisine: American Nouveau, BBQ, Southern/Soul
  • Price Range: $$$

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Photo by Liz Clayman

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Official Website


Tue-Sun, 5:30pm-11pm; Mon, closed

Nearby Subway Stops

A, B, C, D, E, F, M at W. 4th St.-Washington Sq.



Payment Methods

American Express, Discover, MasterCard, Visa

Special Features

  • Dine at the Bar
  • Good for Groups
  • Kid-Friendly
  • Online Reservation


  • Full Bar


Accepted/Not Necessary


Some people who are really into restaurants collect matchbooks. Rob Shawger collects chefs. Or rather, he spends the off hours from his finance job eating out, investing in restaurants, befriending their cooks, and bringing them together to embark on food-pilgrimage road trips and enter barbecue competitions. That’s how Pig Beach landed on the banks of the Gowanus Canal in 2015: Shawger, along with Ed McFarland (Ed’s Lobster Bar), Shane McBride (Balthazar), and Matt Abdoo (Del Posto) parlayed experience gained on the BBQ circuit into a seasonal smoke-shack sideline. That alfresco venture begat Pig Beach Burger, a temporary home in the building abutting Pig Beach (and a launchpad for what they hope will be a future fast-casual burger chain). And now Pig Bleecker, a loosely barbecue-themed brick-and-mortar restaurant in Greenwich Village. Abdoo, who left Del Posto to devote himself to all things Pig, heads the kitchen at Pig Bleecker, which combines Pig Beach’s populist leanings (that burger, the peanut-butter-and-chocolate “Buckeye” milkshake) with more refined Manhattan-restaurant fare. The essence of smoke pervades all: the Di Palo’s mozzarella that accompanies “Grandma Val’s” meatballs, the salt and pepper that garnish dishes like tuna crudo and linguine cacio pepe, the pork chop, the duck confit, and the fried whole chicken served with cheese grits and honey butter. Abdoo honors his upstate New York hometown with a side dish called Utica Greens, a sort of escarole gratin.