Report from the Battle Field: Spotted Pig
Alas, after two previously failed attempts at dining at the Pig ("the wait will be 2 hours"--a polite way of saying "f**k off," basically), it was a case of the third time's a charm for us as we were told the wait would just be 15-20 minutes. Music to my ears as you can imagine, especially since we arrived at 12:00pm on a Saturday, peak brunch hour.
A thumbs up from The Man (Bruni) himself plus three consecutive Michelin stars awarded to Spotted Pig equals major hype. And major hype equals a recipe for major disappointment. So when I opted for the burger with shoestring fries, I tried my best to not buy into the hype and instead eat and enjoy the burger for what it was.
The shoestring fries were good, freshly fried and thoughtfully garnished with thin slices of fried garlic and rosemary. But I soon realized that I am not a fan of the shoe-string (all skin, too much crunch), and more a fan of the wedge (plump, and filled with potato). I guess an accurate analogy would be a stick-skinny model (Kate Moss) versus a healthier woman (say, Julianne Hough). What is your preference? But I guess if you were a fan of the shoe-string, these would have to be a perfect 10.
The burger itself had all the elements of a great burger. Buns were bronzed (toasty on the outside and fluffy within) and the meat was smoky yet extremely juicy. If only they hadn't smothered it in blue cheese! A case of personal preference, perhaps, but my companion who also got the burger concurred that the blue cheese completely overwhlemed the burger. When you take a bite, the textures are nice...but flavors almost completely blue cheese. (I now have a cold sore from the sodium content).
Having said this, I love everything else about Spotted Pig. From the cute branding centered around the pig, to the very warm and inviting "neighborhood bar" feeling of the actual space. I'll be back, more than willing to fight off the "mosh-pit" crowds, and more than eager to get wowed by the other items on the menu.
Pictures, and more: http://www.gobbl.com/blog/615
agree with your thoughts on too much bleu cheese. alas, they don't seem like they are going to yield and allow other cheese options. a next taste should be the brown butter gnudi. it's a delectable fat bomb that goes well with a crisp white wine to cut through the butter. the sage leaves garnish are like crisps - they must flash deep fry them - and they are amazing. so delicious - the perfect cold weather meal.