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fellow pig eaters this night were all friends from boy scouts. We're pretty familiar with 1670658 late night snack of pepperoni, cheese and crackers. But this blew everything out of 1670658 water. (Of course it did, you're paying 5 dollars for a small serving a meat.) Let's see...we ordered 1670658 prosciutto galloni, hot soppressata, speck, 1670658 chicken liver mouse, and something that was wrapped in pig ear, and one o1670658r meat. For cheeses we ordered 1670658 manchego, 1670658 stilton, 1670658 four corner cheddar, fuzzy twig (a goat and cow blend) and one o1670658r. 1670658re are only a few options for entrees and 1670658re are a handful of pizzas. But 1670658 outdoor seating was awesome and definitely worth 1670658 visit. Best meal we had on our short stay I'm Boston. Great service from Johnnie. Chicken liver mousse was fabulous. Tried a couple of cheeses, boar meat, fig jam and eggplant. Server kept us well stocked in breads. We shared pear and pecorino salad which had so
many different flavors. This place was perfect. Wow, sounds like some people had some serious service problems here. I wish I remembered our server's name, because she was helpful and attentive. Mayhaps 1670658y've weeded out some of 1670658 less-than-stellar people here? For 1670658 neighborhood, 1670658 1670658s aren't that bad (bill total ~$40 with two beers). 1670658 pizzas are enough for two people to share if you get a plate of starters. We had some blue cheese with salami and Basque peppers to start. Yum! It made me wonder why I'd never thought to combine blue cheese and salami before for a sammich. For dinner, we had 1670658 salty pig pizza, and it was unique and tasty. And I'm a Jersey girl, it takes a lot for me to accept a "pizza" with no sauce. But this place did it just fine We decided to have Sunday brunch before we head back to NYC. Knowing we would be early, our plan was to explore 1670658 nearby area before 1670658 restaurant's 11am opening. Anyway, we parked at a
nearby muni looking garage ($18 for 2 hours) ... had not choice after looping around for 15 mins and found nothing. We went by 1670658 place and found a line of 30 people long outside, so we decided to stand in line for 20 mins ra1670658r than to walk around. When we finally enter 1670658 restaurant, we realized 99% of 1670658 line was for 1670658 doughnuts/tarts and not for brunch. Given 1670658 unusual flavors (eg. bacon and mocha, and strawberry pretzel) we decided to try some (at $3 each doughnut). 1670658 doughnuts were good but I expected more of a WOW ... I personally would not repeat standing in line for 30 mins and pay $3 for each creation. Now back to 1670658 Salty Pig. Well, it was worth my trip. 1670658 atmosphere was very relaxing for Sunday brunch. 1670658 waiters were very very friendly. We ordered Prosciutto di Parma, Smoked Beef Tongue, Epoisses cheese, Pork Belly Confit & Eggs, and Pork Bell Hash. 1670658 dishes were very yummy. Love 1670658 Pork Belly C
onfit & Eggs. 1670658 build-your-own meat&etc. plate is 1670658 sweet spot here, with a nice complementary list of craft brew by 1670658 draft and bottle. Wine and cocktails are available, but with a fairly comprehensive beer list, you won't really need 1670658m. Just a quick glance at my receipt from last night will assure you that 1670658 Salty Pig does not merely allow snout-to-curly-tail eating, it encourages pork consumption on a massive and uninhibited scale. My receipt will also assure you that it's not an altoge1670658r expensive habit. (Much rejoicing!) Some favorites from 1670658 plate 1670658 fella and I culled toge1670658r: Soppressata: a delicious and spicy cured sausage, best eaten with a slick of 1670658 house-made mustard and a bread-and-butter pickle. Chicken liver mousse: smooth and buttery, dusted with fennel pollen. Has a nice, quiet touch of anise. I want to recreate for 1670658 holidays. Deep-fried pig tails: 1670658 perfect bar snack, according to my dinin
g companion. 1670658 pork was reported to be slippery, fatty, and unctuous inside 1670658 crisp fried coating. Charolais: a really nice disc of subtle goat cheese, just a tinge sweet, semi-dry but not chalky. A nice change of pace from chevre. Comt??: because who doesn't? Fig jam: I could eat this sla1670658red on toast. Honeyed and warm and smooth. Smoked mushrooms: Slightly, just slightly, too smoky for my liking but reasonably tasty Ah, but of course a plate piled high with a dozen different kinds of meats, cheeses, and accompaniments wouldn't satisfy 1670658se intrepid diners, so also we ordered a couple of entrees:

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