[Wilfrid]

I've only managed to squeeze in and snack at the bar so far. Sausage rolls...Moroccan-style? Spiced lamb filling with a harissa sauce.



Pink Pig

[ghostrider]

Address? You don't even give one at Pink Pig. I feel so used.

Never mind, I found them on MenuPages. The menu evokes so many memories of my touristic forays. Arran goat cheese, sigh. I must get to this place.

Here is their website, which I hope is still under construction. There's nothing there yet beyond a portal page.

Wilf, if you're ever in this part of Jersey, you should stop by The Pie Store in Montclair. You'll miss those meat pies a bit less after you walk out of the store with an armful.

[Wilfrid]

Good idea. I meant to mention meat pie options in the Pink Pig post. I'll add something.

[oakapple]

New York Journal was keen to try the place recently, but when we dropped in they weren't serving food yet. That was no deterrent to the bar crowds, but not what we were in the mood for that evening.

Is the full menu up and running now?

[Anthony Bonner]

New York Journal was keen to try the place recently, but when we dropped in they weren't serving food yet. That was no deterrent to the bar crowds, but not what we were in the mood for that evening.

Is the full menu up and running now?

yes. i would describe service as a bit of a work in progress. And it is always fucking mobbed.

ETA: All I've had were some cocktails (good, maybe a bit sweet), oysters (excellent but overpriced), a pint of Wells bombardier, and said sausage rolls - which I enjoyed. Hoping to go back more regularly once things calm down a bit.

[ghostrider]

New York Journal was keen to try the place recently, but when we dropped in they weren't serving food yet. That was no deterrent to the bar crowds, but not what we were in the mood for that evening.

Is the full menu up and running now?

Gee, they have a full menu up on MenuPages, so they damn well better have it running at the shop.

[Wilfrid]

Yes, I saw a full menu. It may expand, of course: I am still hoping for haggis.

Huge mistake on their part, of course, running a place too busy for us to get into.

[Daisy]

I have had the sausage roll, the crab salad (my favorite), the squash soup with finnan haddie (really delicious), the pate, the kipper paste , grilled cheese (called a 'cheese melty'), Arran goat cheese salad, the smoked salmon, some other stuff. All good to very good. What cocktails I have tasted I have mostly liked, save one made with scotch but then I don't like scotch all that much.

The place is gorgeous, and do check out the wallpaper in the front bathroom.

Full disclosure: I know and love the owners. And get a fair amount of comps.

Oh, and haggis supposedly coming soon.

[Wilfrid]

"It's coming, by gum, you can hear it come, look around, look around, look around..."



"Haggis is bustin' out all over..."

[Daisy]

The issue with the haggis is that it can't be imported (thank you, FDA) so they are developing their own. I was told it's still being tweaked.

[peppyre]

Wait a minute.....you have a Scottish restaurant in New York???? Yet another reason to visit.

[Wilfrid]

Haggis-tweaking is a serious business.

[Sneakeater]

We've had a Scottish restaurant in New York for years.

[Sneakeater]

The issue with the haggis is that it can't be imported (thank you, FDA) so they are developing their own. I was told it's still being tweaked.

Haggis will take a year to understand. Sausage rolls took a few months.

[Anthony Bonner]

The issue with the haggis is that it can't be imported (thank you, FDA) so they are developing their own. I was told it's still being tweaked.

Haggis will take a year to understand. Sausage rolls took a few months.

they don't wear ironic steampunk kilts though.