The Pig

The Pig Restaurant Review:

Chef/owner Sam Suchoff’s diner is not much to look at, but nobody goes to The Pig for décor. The place is all about the pasture-raised pork that he turns into hickory-smoked ’cue and traditional sides such as collards, mac ‘n’ cheese, fried okra and fried green tomatoes. Everything is made in-house, even hot dogs and bacon for BLTs, not to mention banana pudding and coconut cake. We like the beef brisket, dry-rubbed and smoked ten hours (take some home and enjoy it tomorrow), but the fried chicken also is hard to resist. There’s not much of a wine list, but a nice choice of bottled and draft beers includes Guinness.