The Ravenous Pig

With it's small, no frills dining room; the attention here is definitely on the food.  Chef Owners James & Julie Petrakis moved back to their hometown to bring a Southern inspired, locally sourced Gastro pub to liven up the tired culinary scene of Orlando.  Chef James stated the in-bar dining was the focal ppoint of their original design of the restaurant and it shows.  It is my favorite place to dine in Orlando. As a go-to dining spot for all ICCA visitors to our home town, I have many favorites at "The Pig", as the locals lovingly refer to it.

The food is always inventive and unique while still approachable and flavorful.  From the friendliness of the entire staff to the creativity on both the food and drink menus  - it is apparent they love their job an the know their food.  The servers always make wonderful suggestions and are knowledgeable and informative throughout the dining process, they even make great wine pairing recommendation.  The house-made charcuterie board is ever-changing and always awesome plus everything is made on premises down to the pickled veggies and the accompanying mustards (except for the cheeses for which they have a phenomenal selection).  Mainstays on the menu include the Crispy Rock Shrimp Tacos, Steak & Frites, and their Pub Burger is touted as the best in Central Florida.  I must admit I love their Lamb Burger when it is on the menu.   

You also can't beat the Pork Porterhouse and their daily fish offerings help make any diner happy to be there. The Gin Rubbed Venison is cooked to perfection; “Gin Rubbed” consisted of juniper and various other herbs, and who would've thought, Brussell sprout puree with gnocchi??  Even the salads feature an exciting blend of textures and flavors including local goat cheese, watermelon radish, and pistachios.  The Grilled Foie Gras Torchon was a pleasant surprise, with digestive biscuit, malted milk meringue, cocoa nibs, hazelnut crumble, and hot toddy gastrique.

The atmosphere is simple with clean lines, soft lighting, and a partial open kitchen with bar seating overlooking expo.  The owners are a husband and wife team who own “The Pig” as well as sister restaurant, Cask & Larder. They are CIA grads that worked in New York at numerous restaurants including Altier at the Ritz-Carlton Central Park and then the Ritz-Carlton Grand Lakes in between two stints working for Clifford Pleau. James first joined the styaff at The California Grill and then Seasons 52 before opening The Pig. Julie is the Pastry Chef and has credentials including the Waldorf Astoria and Union Square Cafe in NYC as well as being on the opening team at the JW Marriott Grand Lakes with Melissa Kelly.  The new General Manager is a Certified Sommelier and has made great improvements to the wine list since coming on board earlier this year.  Come for the craft cocktails and House-made Charcuterie, stay for House-made pastas and local Florida proteins.  Oh and the wine, don’t forget the wine!