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Call to Action to all Philadelphia Foodies: Looking for 3 others to join me at Amada, Sat October 24th.

I'm looking for 3 or 4 other meat eaters/pork lovers to partake in THE PIG dinner at Amada in Philadelphia on Saturday October 24th. I'm thinking around 7:30pm - 8'ish. Please let me know sooner rather than later so that I can make the necessary calls. Hopefully some of you fellow foodies out there will sign up and 'commit'. Chime in! :-)

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  1. Love Amada. Just went again for lunch on Columbus Day. But, what, exactly is THE PIG?

    8 Replies
    1. re: jerseybill52

      For $32 per person they serve the table an entire suckling pig (baby pig). This is something that needs to be ordered in advanced. Minimum of 4 people.

      1. re: bcmchong

        It is not an entire pig, for that you need to go to Segovia Spain where they bring a party of four and entire suckling pig and cut it with a PLATE as it is so tender. At Amada you get around 1/4 of a pig, not complaining, way more than enough food, very good pork, a bit salty, but very good. The scallions sauteed that accompany it are world class though.

        1. re: Delucacheesemonger

          If you don't get the four partakers for your pig, Amada will be happy to cook the pig for three guests and charge for four. More leftovers...

          1. re: bluehensfan

            Anyone know where they would serve the entire suckling pig instead of a quarter of a regular sized pig? I've got to believe that the meat from a suckling pig is going to be different.

            1. re: bcmchong

              When we had it a few weeks ago it was indeed a whole (albeit small obviously) pig. The meat was different than a whole pig. Kinda gamey if you ask me.

          2. re: Delucacheesemonger

            The menu says "whole roasted suckling pig" and I think I remember it that way. They wheeled out a cart with the pig on it, carrved it up and served it.

            http://www.amadarestaurant.com/menu.html

            1. re: Delucacheesemonger

              Delucacheesemonger,

              Looks like it is a 'whole' pig according to others who have chimed in here - when were you there? Maybe they've changed the way they serve it.

              1. re: bcmchong

                Maybe it was whole, but if so cooked butterflied and flat. But if that skin on one side and the meat portion under the skin was like butter, no charring at all. Maybe they cooked on skin side only and warmed interior, but do not think so. Will look more closely the next time

        2. No takers? I just called and they are FULLY booked for Saturday 24th... oh well. I tried. :-(

          2 Replies
          1. re: bcmchong

            I would be interested if you ever try to set this up again. Need a little more notice. But would totally be up for it and meeting other hounds!

            1. re: hotspur

              Give me a date that works for you. I live about an hour and a half away so preferably a Saturday or Sunday. Thanks. I can get another person so if you can get another pork lover...we can make it happen.

          2. BCM, thanks for trying. Like some others, I have very enthusiastic, but need more notice. My wife is going through some medical issues, so I've had to back out of commitments in the past, which makes me a bit more hesitant as well, but that will be fixed soon. I think that organized outings like this are one of the best features of this board.

            Anyone remember Erawan in 2006 (I hope memory serves with the correct year)? That was one of the best.

            1 Reply
            1. re: FrancisdeR

              FrancisdeR - hope your wife is on the fast track to recovery. :-)

              Hotspur - pick a date and we'll make it happen.