Green Pig Bistro

Who cut the cheese? I cut the cheese, hombres, and I’ll tell you why!

Green Pig Bistro

Last night after a cozy two hour nap (admit it we all have those days) I decided “hey let’s go out to a fun dinner.” My aunt flew in from Montana, so I thought why not enjoy a fine dinner with her and my parents. We rolled up to the Green Pig Bistro and boy did we PIG OUT!

Being late as usual, I had to walk in by myself. When I did enter the restaurant I encountered a friendly hostess, perfect lighting, cool tables, even part of the kitchen which is awesome because it never hurts to see who is handling your food. As I sat down, I got a good first two impression of the restaurant.

When you order an appetizer and a *snack*, it was like meeting two different people. You might like one and hate the other, you might hate both, or you might like both. Luckily for us we liked both. Our snack was the snail mushroom toast. It was a piece of white bread topped with of course snail,

mushroom, some type of gravy sauce and of course, you can’t have a restaurant called the Green Pig and not add bacon to it. Let me warn you, nobody likes soggy toast. But my friends, soggy toast would have never came across your mind because the flavor and texture from the crunch of the crust to the gravy, snails, and mushrooms caressed each other in your mouth like a tastebud orgy. I can truly say the sNAILED it!

Now the second impression was a beautiful thing. We ordered a cheese platter called the *Charcuterie* & Cheese plate. The French word “charcuterie” translates to the english word “pork butcher.” In this platter of edible French art, you can go many different ways for many different flavors.

The platter consisted of two meats; prosciutto and cerveza, a cluster of grapes, three types of cheeses, and pineapple and cantaloupe marmalades. When I saw this my eyes grew to the size of the moon just absorbing the plethora of goods present before me.

Now if you know me, I am a sucker for cheese. I am no cheese connoisseur because I have no cheese knowledge but I sure know how to cut it and then eat it. I decided to mix flavors, and it was awesome. When you go to the GP I urge you to try the same. I mixed the blue cheese (which was a strong blue) with the pineapple marmalade and it was dank. You can never go wrong with the clothbound cheddar and grapes. If you want a flavor frenzy in yo’ mouth then I strongly suggest you to spread the soft and creamy gatekeeper with the cantaloupe marmalade. I can sincerely say you will remember this course for a while.

After eating the Mona Lisa of food, I enjoyed some *RFG* scallops. My delicious little sea creatures, I was about to devour were presented with spinach, butternut squash, bacon, all laid upon a sweet potato pure drizzled with a beautiful coloration of the cider glaze, and last but not least delicately placed crispy coconut shavings. Scallops were like a house made of cards. Each scallop was placed precisely, because if not the whole dish would fall apart in the presentation. The most important piece of this dish is how the textures come to work together when you take a bite. After I took the first bite of the sea flavored glazed scallop to the sweet potato pure and the smoky bacon, I could feel my tastebuds reach for more of my fork. My favorite part of the dish was the small thin seared crust on the top of the scallops with the coconut and likely it will be yours too!

As the evening began to slow down it was time to leave. We were having such as great time there was no way in hell I was gonna get up and go, thus resulting in dessert. Out of three dessert we ordered only one was really worth it which kills me to say, but that is the truth. I am not much of a bread pudding type of guy, but it was pretty good. It had a nice size too but after an awesome filling meal, sharing it with somebody else is definitely the move. The top of the bread pudding had a nice crust to it that perfectly held up a scoop of vanilla ice cream with caramel sauce. What an idea to had corn flakes on top too! Who would have thought? The corn flakes were a genius idea. I thought of it as a layer of awesomeness. You have the hard topping of cornflake, a soft ice cream center, all on the dense bread pudding. If your going to get dessert, try the bread pudding.

My favorite part of the night was not just the food, but the hospitality that carried it from the kitchen to the table. Hospitality-wise this is the one of the best places to feel like a valued customer. Our waitress was great. She knew the menu without having to look at it. When we asked her opinions about various items she was honest and described them perfectly. I took her word for the scallops and she did not fail me. Overall, she was confident in her knowledge of the restaurant. As a customer this is something that that’s important for a restaurant to have, because how well the employees do their job is what makes a person comfortable at the table. It was not the fakeness most waiters/waitresses put on for a better tip, this was the attitude and personality of a genuine waitress who wanted her customers to have the best experience possible.

We all know pigs don’t fly, but it’s not everyday you can taste the delicacies of a Green Pig.

Tate’s Terms

Snack- pretty much another appetizer but different section of their menu

Charcuterie- is an art if you will, on how to prepare and present meats in the most diverse way

RFG- Really fucking good

Location: 1025 Filmore Street, Arlington