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The Spotted Pig

Critic's Pick Critics' Pick

314 W. 11th St., New York, NY 10014 40.735689 -74.006722
at Greenwich St.  See Map | Subway Directions Hopstop Popup
212-620-0393 Send to Phone

  • Cuisine: Gastropub, Irish/English, Italian
  • Price Range: $$

    Key to Prices and ratings

    Upscale
    • Almost Perfect
    • Exceptional
    • Generally Excellent
    • Very Good
    • Good
    Cheap Eats
    • Best in Category
    • Excellent
    • Delicious
    • Very Good
    • Noteworthy
    • Very Expensive
    • Expensive
    • Moderate
    • Cheap
  • Critics' Rating: **

    Key to Prices and ratings

    Upscale
    • Almost Perfect
    • Exceptional
    • Generally Excellent
    • Very Good
    • Good
    Cheap Eats
    • Best in Category
    • Excellent
    • Delicious
    • Very Good
    • Noteworthy
    • Very Expensive
    • Expensive
    • Moderate
    • Cheap
  • Reader Rating:

    6 out of 10

      |  

    53 Reviews | Write a Review

Photo by Ryan Monaghan

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Official Website

thespottedpig.com

Hours

Mon-Fri, noon-2am; Sat-Sun, 11am-2am

Nearby Subway Stops

1 at Christopher St.-Sheridan Sq.; L at Eighth Ave.; A, C, E at 14th St.

Prices

$18-$32

Payment Methods

American Express, Discover, MasterCard, Visa

Special Features

  • Bar Scene
  • Brunch - Weekend
  • Classic NY
  • Hot Spot
  • Late-Night Dining
  • Notable Wine List

Alcohol

  • Full Bar

Reservations

Not Accepted

Profile

With some help from close friend and consigliere Mario Batali, a chef recommended by Jamie Oliver, and a cadre of high-profile music-business investors, A&R executive Ken Friedman opened The Spotted Pig in the 100-seat West Village premises formerly occupied by Le Zoo. But don’t call it a restaurant: The Pig, despite an Italian-accented menu crafted by English expat April Bloomfield, late of London’s esteemed River Cafe and fresh on the heels of a stint last summer at Chez Panisse, belongs to that British subgenre called the "gastro-pub," a bar serving simple, straightforward food. Bloomfield’s interpretation transcends the steak-and-kidney-pie norm with crispy pork belly in broth with vegetables & fried squash blossom, or radish salad with basil and parmesan. Friedman, a Los Angeles native who says he’s enthralled by atmospheric New York taverns, justifies the "pub" part of the equation with a 100-bottle wine list, two cask-conditioned beers, and the compulsory Irish stout—an offering, no doubt, for bands that prefer to drink their dinner.

Recommended Dishes

Gnudi, $16; hamburger, $20

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