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The Salty Pig?

David Kahn Jul 14, 2011 12:25 PM

Walking to work today I noticed that a new restaurant apparently to be named the "Salty Pig" is opening (this weekend according to the workmen with whom I spoke). No sample menu to be found, but I love the name. It's at the very end of the corridor park, on Dartmouth across from the train station. Anyone know anything about it?

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    Wannabfoode RE: David Kahn Jul 14, 2011 12:28 PM

    from the canary square people, i believe. marco suarez is heading up the kitchen. nice looking menu on their facebook page

    1. m
      mkfisher RE: David Kahn Jul 14, 2011 01:10 PM

      I think there was also a little write up on it in the Improper a month or so ago

      1. MC Slim JB RE: David Kahn Jul 14, 2011 01:35 PM

        Yep, now owned by the Coda / Common Ground / Canary Square group. Marco Suarez (ex-ESK and -Bon Savor) is their uber-chef, and his menu here is meat- and chacuterie-centric, and they'll be making some of their own cheeses. Also wood-fired pizza, salads, sandwiches. Have not tried it, but I'm a fan of Suarez's cooking in general. Nice patio there. Haven't liked the food under prior ownership in a long time.

        http://mcslimjb.blogspot.com/

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        Canary Square
        435 S Huntington Ave, Boston, MA 02130

        1. MichaelB RE: David Kahn Sep 7, 2011 12:56 PM

          Bumping this to see if anyone has tried it yet. I haven't been but liked Suarez's cooking when he was chef at the Ledge (in Dot) and much more recently on a visit to Canary Square (great room, GREAT smoked trout pate!). Any reports?

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          Canary Square
          435 S Huntington Ave, Boston, MA 02130

          2 Replies
          1. re: MichaelB
            Nab RE: MichaelB Sep 7, 2011 01:05 PM

            Curious myself. Obviously a large focus on charcuterie and cheese, almost none of which is made in house (at least on the books). Is the pizza something special ? I keep trying to find the hook in the menu. I also enjoy the suave Suarez grub, but there are only a few cooked dishes on the menu, none that would steer me here from Coda. Just curious to know what's compelling.

            1. re: MichaelB
              m
              mkfisher RE: MichaelB Sep 7, 2011 01:21 PM

              We stopped in for lunch about a month ago. My wife and I shared a charcuterie board and one of their paninis. I forget the specifics of what we had, but we really enjoyed the charcuterie and were underwhelmed by the panini

            2. gini RE: David Kahn Sep 8, 2011 09:43 AM

              My last visit to Canary Square was lackluster (trout pate that had the consistency and flavor of drywall), but our visit to Salty Pig last night was delicious!

              We share two charcuterie: a silky, slightly salty, and completely divine chicken liver mousse that is made in house as well as mortadellini - essentially balogna for grownups. We also put a couple of cheeses and some very delicious pickles on the board. Two thumbs up for cured meats.

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              Canary Square
              435 S Huntington Ave, Boston, MA 02130

              2 Replies
              1. re: gini
                MichaelB RE: gini Sep 8, 2011 11:41 AM

                That's too bad about the Canary Square trout pate; when I was there last week it was creamy, smoky, trout-y, studded with capers and definitely non-drywall-ish -- tasty enough that we requested extra bread to polish it off.

                But more on point, I'm psyched to hear the good report on Salty Pig. I know it's a trend but there really cannot be enough places around town serving delicious cured meats and pickles.

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                Canary Square
                435 S Huntington Ave, Boston, MA 02130

                1. re: gini
                  c
                  cabriac RE: gini Sep 22, 2011 01:04 AM

                  I went with a group of three not too long ago and was not impressed at all. We ordered a fair amount, mortadellini (ok but not great), fried pig tails,(good but devoid of meaty, savory flavor), house pate (dry, dull, not good); all served with stale crostini. Had mixed greens which arrived without croutons and cheese but dressed nicely - this was best thing we had. Meatballs which were oddly sweet and a bit tough and two pizzas. I can't remember either but we did get the egg addition which was shockingly poor in execution. Instead of being baked on it was fried separately and just tossed on, I love egg on pizza but this was annoying. Service was choppy, decent beer and wine list. Biggest dissapoinment was the pizza. More New York style than neopolitian, suffered from a too thin center and overly doughy crust. We asked for pizzas to be well done, were assured all pizzas are crispy but these were stretched too thin to be cooked properly. Won't be back which is too bad. This could be a fantastic place but suffers from poor execution.

                2. C. Hamster RE: David Kahn Sep 22, 2011 05:34 AM

                  We've been 2 or 3 tines in the last month and it's been very good.

                  All of the charcuterie has been really good with the exception of the pate which was too dry and salty.

                  The bread has never been stale but they are chintzy with it and charge you for more. Grrrr...

                  The cracker crust pizza was fine but unremarkable.

                  The salads seemed a bit overdressed but otherwise tasty.

                  The service has been fantastic every time, but we sit at the bar.

                  This place (and Estragon) annoy you for the cordial license thing. Maybe it's because it's right by my work, but sometimes you want a "real" cocktail and not a creative yet gimmickie drink made from Cynar. They should take a few hints from Estragon and beef up their cordial stock so that their drinks aren't all based on lemon vodka, chartreuse and amari.

                  But the place is definitely good enough to be in our rotation.

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