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Don’t Expect Pork Loin at Green Pig Bistro
Off-cuts will be the menu mainstay at the forthcoming Arlington restaurant from Chef Scot Harlan. By Anna Spiegel
Comments () | Published February 17, 2012
Fancy feet? Off-cuts will be on the menu at Green Pig.

It looks like things are coming along for the early spring opening of the Green Pig Bistro in Arlington. We recently spoke with a rep for Scot Harlan’s casual American bistro, who confirmed a few new menu details.

As a Craiglist ad seeking staff for the eatery says, “Don’t expect to find loins, microgreens, and baby veg here.” Harlan, a pastry chef and Arlington native, has done stints at such revered white-tablecloth restaurants as the Inn at Little Washington, 2941, Daniel in New York, and Inox. The menu plan, which will be subject to change in the coming weeks, boasts snacks like fried pimiento cheese, house-made pickles, and trotter tots. Dishes featuring off-cuts abound—think a corned-ox-heart Reuben, fries with duck liver gravy, and marrow-butter-topped steak—though there’s plenty for less-adventurous palates, too. Twice-baked potato gnocchi or pork shank with grits and greens should do the trick.

Nicole Facciuto Design is in charge of the interior, and the rep says the look will be a mix of American and French bistro, with antiques from farm sales, pressed-tin ceilings, and plenty of exposed beams and brick. Two communal tables in the dining room should be prime spots for sipping classic cocktails or posting up for eventual brunch service Thursday through Sunday.

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Posted at 01:09 PM/ET, 02/17/2012 RSS | Print | Permalink | Comments () | Washingtonian.com Blogs