It's said that pigs are highly intelligent animals, though if that's true you'd think they'd figure out some way of being less delicious. Until they get that sorted out, eat them up at Three Pigs Deli.
From a one-time piano pro who spent his non-ivory-tickling time working through the city's top restos, Pigs's a teeny sandwich temple with a white-subway-tiled open kitchen, a street-facing pizza rail, and a porky mission to "create composed plates and stuff them between two slices of bread", which'll make you say "baby I'm-a want you", then wonder why you're whispering Mellow Gold hits to your sandwich. Making everything but the bread and cheese from scratch, Pig’s always-available "standards" are plopped on a 400+ degree press to create toasty awesomeness like a Cubano w/ gruyere & homemade pickles; a pork-laden number with rhubarb jam, sharp Vermont cheddar, and house-cured bacon; and a grilled cheese with two 1.5in-thick slices of brioche concealing optional (ha!) bacon, gruyere, and 2yr-old cheddar, which that savvy E-Trade baby must be rolling in by now. Specials change daily to reflect both farmer's market buys and in-house curing projects, and can range from a sammy with sockeye salmon mousse, caramelized walla wallas, feta, and dill, to Wagyu meatballs, to the best salad ever: field greens under bleu cheese, a mini grilled-cheese crouton sandwich, mounds of bacon bits, and fresh bing cherries, which most less adventurous internet searchers still have. Yeah, AskJeeves 4 lyfe!!
Just opened, Pigs has plans for domination including special multi-course prix fixe dinner nights that go far beyond sandwiches, a liquor license to bring in beer from cats like Heater Allen, and weekend hours that'll extend 'til 3a, when most smarter pigs are dreaming of ways to taste like broccoli.
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