The high quality ingredients, combined with imaginative pairings really make this an outstanding dining experience. If you’re a foodie, this is your place. The restaurant is very small and in high demand- so suggest reservations. The entire wait staff and chef were incredibly welcoming, informative...More
Hi Gyula Thank you for your question and for your visit to the restaurant. We have bred and raised Mangalitsa and Berkshire pigs in South Woodstock for a number of years. Although there wasn't any pork on the menu... More
Hi Gyula Thank you for your question and for your visit to the restaurant. We have bred and raised Mangalitsa and Berkshire pigs in South Woodstock for a number of years. Although there wasn't any pork on the menu offered the night that you dined with us we do feature our pork from time to time with our 3rd fully fed out pig coming in on the 6th of August. Our objective Is not to have a pork heavy menu or even have pork on the menu at all times, but to highlight and showcase the specialty product from time to time in many different forms. This reminds me- the lamb sausage dish on the menu when you dined with us was a fresh lamb sausage made in house with our own pork fatback. When Nick and I were given this opportunity to open a restaurant we had about 5 weeks to ready the space and open, at that point our pigs were reserved almost a year in advance. It takes a very well planned breeding program to consistently supply a restaurant with a slow growing specialty meat like that of the Mangalitsa especially when I have customers that have been reserved for so long. Also important to note- rather than just offer the loin on the menu as an entree (which would price very expensively) Nick utilizes the entire pig from head to toe. Between headcheese terrines, cased sausage, bellies, and cured lardo we are able to make a pig last a few months in the restaurant. Being that Mangalitsa is a lard breed, the beautiful lardo can often times be found complimenting something on the menu like scallops that we served with cured lardo on top that renders down over the hot scallop like butter, or lard used in fresh and cased sausage of lamb and pork. We thank you for dining with us and for your question and hope to see you again.