The Pig Hog it all

You are what you eat, and since there are currently no restaurants in town serving Jon Hamm's looks with Jean-Claude Van Damme's fighting prowess, you might as well just embrace it and go chow down at The Pig.

Opening tomorrow from the folks behind Logan Tavern and The Heights, The Pig's got a pork-focused sharing menu and a rustic, general store feel: Frederick-sourced barnwood walls, and an entire bar made from a huge butcher's block, so -- chop chop! -- get to drinking on it. The menu reserves an adorable little corner for "Greens & Starches" while devoting its bulk to crispy pig ears (with marrow vinaigrette), wild boar ragu, charred belly, crispy pork shank, and many, many other things that will make you forgive them the greens section. Wash it all down with eight drafts (from the likes of Victory and Port City), or nine cocktails like an eight-week-aged Manhattan, the bourbon/ mint sweet tea/ vanilla bean syrup Napoleon, and the white rum/ clover honey concoction called The Ginger Five, also the family band behind "ABC, We're Irish, Let's Get Liquored Up".

If you're just dropping by for a little Wilbur-snack, you can grab one of their cured Pig Platters ("little" or "big"), which come with house pickles, condiments, grilled breads, chef’s terrine, and tons of cheese, aka what you'd be rolling in if you could just perfect that roguish winking jump-kick.