Thanks to a generous Christmas gift from Mike's boss, Mike and I enjoyed a two part anniversary celebration. It began on our anniversary night at Maggiano's with a wonderful Italian dinner and ended tonight at The Ravenous Pig with one of the best meals I have had in a very long time.
Over the last year several friends have recommended The Ravenous Pig. Cash starvation prevented the experience...until tonight. It was certainly worth the wait. I love locally owned restaurants. But I especially love restaurants that think outside the box and experiment with interesting, fresh flavor combinations. This fits The Ravenous Pig to a tee. The menu is fun, flavorful, fresh and changes seasonally. Prices are not cheap, but portion size and quality make them an excellent value. The main menu is divided into several sections including Pub Fare, Salads, Starters, Homemade Pastas and Entrees. The majority of their wines are offered by the glass. They have an extensive specialty cocktail menu, as well as microbrewery draught beers from around the country. A sinful selection of dessert choices sends the dining experience over the top.
Mike and I had a tough time making our dining selection. We went back and forth between Pub Fare items and splitting an entree. But ended up deciding on two Pub Fare items for what we thought would be Part 1 of out meal. Mike ordered Cherrystone Clam Chowder. Blue Hill Mussels with Fries was my choice. And of course we had to try their signature House-Made Gruyere Biscuits with Smoked Sea Salt Butter. These delectable morsels of decadent goodness were the first to arrive. Oh my, I thought, if the rest of the meal is half as good as this biscuit, I will be in heaven. Then came the Mussels and Fries. The bowl was filled with melt in your mouth tender mussels in an extremely flavorful broth and served with thin cut crispy truffle fries and tarragon aioli. It was absolutely perfect. Mike's Cherrystone Clam Chowder had a wonderful smoky bacon taste that still allowed the sweetness of the clams to shine through. My cocktail selection was over the top good...Herbed Collins - House-Made Sour Mix, Sonnema Herb Vodka muddled with fresh basil and cilantro. It was refreshing and a nice complement to the mussels.
Our celebration dinner would not be complete without dessert and coffee. Mike ordered "Pig Tails" - warm cinnamon-sugar tossed fritters with chocolate espresso sauce. My choice was the caramel apple vanilla rice pudding parfait. Just when I thought it couldn't get any better, Phil, out waiter brought out our coffee in individual French press pots. Press pot coffee is rich, sensual and the perfect ending to our meal. We came in ravenous and left very, very full and happy.
Many hugs and visits to "The Pig",
Kathy
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