The Hog Pit
37 West 26th Street
City: New York, NY
Phone: (212) 213-4871
Site: Visit the restaurant site
2nd Cuisine: Barbecue
When The Hog Pit moved from the Meatpacking District it landed in Chelsea. The restaurant still maintains its edgy dive bar image with $10 pitchers of Bud Light and $2 PBRs. A pool table and dart board also adding to the allure. The food is Southern with a bent toward barbecue and pork. Where else could you buy a whole pig to feast on, running from $425 for the large (about 35 lbs) to $325 for a 20-pound porker.
Appetizers run the gamut from fried pickles with a chipotle ranch to deviled eggs and pulled pork sliders. The catfish strips are ridiculously good fresh from the fryer and served with a jalapeno tarter sauce. Buffalo wings also hit the spot and come in three varieties; mild, medium and Tabasco Red. A buck extra will get you the "Fire bomb" sauce. Another dish, "If Pigs Could Fly," features mini barbecued pork shanks.
The barbecue here is solid. Baby back ribs are sold by the full or half rack ($18/$29) or you can get the BBQ Sampler which includes smoked sausage and pulled pork. The ribs are coated with a sweet barbecue sauce that can be a bit messy to maneuver. I've always wanted to try a Chicken Fried Steak ($17) and thought this would be the place to do it. But I was wrong. While the country gravy had nice flavor to it, the meat itself was simply too tough to chew. And while I didn't return it, I wanted to. The mashed potatoes, baked beans and mac & cheese that accompanied it were all good. Desserts include key lime pie, brownie a la mode and spicy chocolate covered bacon with whipped cream.
The Hog Pit is a fun night out, just don't expect gourmet grub.
Review By: Thomas Rafael