The Spotted Pig — Big Burgers, Bigger Expectations

28 Apr

The West Village is one of those neighborhoods that’s so inexplicably enchanting, that even the most manly man can’t help but feel charmed by the rich architecture, European-esq streets, and affluent young couples content with their three-story walk-ups. One of the more popular eat-centric attractions in the West Village has been The Spotted Pig, a corner gastropub, which features a chipper mix of twenty or thirty-something adults, juicy hamburgers, and an inevitable twenty-five minute wait.

The Spotted Pig is a staple on most people’s “must try” list–including the plethora of European tourists that have increasingly crowded the already jam-packed name-list. Popular entrees like the Pan Seared Scallops with Ramps & Chili Pan and the Roasted Veal Chop with Baby Artichokes & Dandelion will run you $32 and $35, respectively, so the eatery is hardly as pedestrian as its interior suggests it should be. Instead, most people opt for their Chargrilled Burger with Roquefort Cheese & Shoestrings, which is “modestly” priced at $17. 

The burger meat itself was obviously top-notch. Any order other than “rare” or “medium-rare” would be a shame. The Roquefort cheese added a tangy flare to the juicy meat, easily sovereign to a slice of cheddar. The forgotten hero in the marriage goes to the bun, which thankfully contained the thick burger with all its juices, as well as the quickly melting French-born cheese. In addition, the shoestring french fries provided a salty excursion from the main event. While the fries are shoveled from a heaping metallic vat of a bowl in the kitchen, it is pretty apparent they were (at some point) made with care. I also noticed that the fries are cooked with eloquently sliced garlic cloves, which are then deep fried with its potato counterpart. I was split on if I’d rather get a side order of the shoestrings or just the garlic slices. I eventually concluded that both together were fine.

As good and fulfilling as Spotted Pig’s burger was, I found myself wondering, “Why the price tag?” Without proper knowledge of where the beef was from–probably the reason for the eye-popping $17 price-tag–it left me with a sour taste in my mouth (which is impressive considering the amount of salt in the meal). Unfortunately, my true belief is that much of the cost goes to the fact you’re actually eating in The Spotted Pig. As sheik and trendy as I felt sitting on a mangled stool, crunched into a corner of the busy restaurant, I almost wished I had just walked to Madison Square Park to indulge in yet another one of Danny Meyer’s finest.

CONTACT:
314 W. 11th Street
(212) 620-0393
info@thespottedpig.com
http://thespottedpig.com

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