Garret Fleming's pork ramen will likely be on the menu when the Pig opens this spring. Photograph courtesy of the Pig via Facebook.

Let’s get this out of the way. When the Pig opens this Spring on 14th Street, there will be vegetarian and vegan dishes on the menu. And according to chef Garret Fleming, they won’t be the token offerings. “I want them to be the most intriguing, delicious vegetarian items, so we can get a vegetarian to go to a restaurant called the Pig” he says.

The name—a reference to a Roald Dahl poem—is a bit of a misnomer anyway, says David Winer, partner in EatWell DC, the restaurant group behind the Pig as well as Logan Tavern, the Commissary, Grillfish, and the Heights. It “started as ‘nose to tail, farm to table,’” says Winer, “and that became cliché. So we just changed it to ‘handmade food and drink.’ Because that became more important, more overriding. We want the food we buy to be hand-raised as best as possible.”

Here’s how they hope to do that:

There's a lot to love about Cork chef Robert Weland's caviar-topped seared scallops. Photograph by Erik Uecke.

Whether you’re looking for a simple yet delicious appetizer for a get-together or trying to wow your valentine with your culinary skills, Cork chef Rob Weland has you covered. The avocado bruschetta is a favorite on the cozy wine bar’s menu, and is perfect for couples (halve the recipe if you’re serving it with a main course) or a Valentine’s Day party. On the other end of the spectrum, seared scallops with pickled and puréed sunchokes make a delicious centerpiece for an intimate table.

Want to win a very good guide to home barbecuing? Head over to Todd Kliman’s dining chat, which begins every Tuesday at 11 AM. The challenge today is designed to help you get something off your chest. Have you had it with a restaurant’s no-reservation policy or two-hour-long brunch lines? Did a mustachioed “mixologist” snub you for ordering a vodka tonic? Some know-nothing Yelp reviewer malign your beloved neighborhood pizza joint? A cherished dish get inexplicably 86ed from the menu of your favorite tapas spot? Tell the offender how you feel in an open letter, and submit it to the chat. Adopt whatever tone you feel suits the occasion—touching, sarcastic, sincere, enraged—just make sure it’s intelligent and thoughtful, too. This week's giveaway book: Steven Raichlen's The Barbecue Bible. Best of luck ...

Happy Tuesday, food truck followers! There's sunshine out there, and your favorite food trucks are around Farragut, NoVa, L'Enfant, and more. To keep up with the conversation, check out the food truck petition here.

Rosa Mexicano's Disney-fied dessert.

This week you can sample Disney-inspired dishes at Graffiato, Fiola, Rosa Mexicano, Meatballs, and Ping Pong Dim Sum. The five Penn Quarter chefs behind these eateries are competing to concoct the “ultimate Disney Dish” in preparation for Disney On Ice: 100 Years of Magic, opening at the Verizon Center on February 15. Minnie, Mickey, and some human judges will ultimately decide the winner, but you can try all of the lunchtime-only selections through February 15 and choose for yourself. Part of the proceeds go to DC Central Kitchen.

If you indulged in last week’s DC Meat Week, repent with DC Meat-Free Week, today through February 13. The lineup of vegetable-y fun includes some serious deals H Street on Tuesday; a vegan cocktail demo and book signing from The Tipsy Vegan author John Schlimm on Thursday; and a raw-food tasting dinner at Elizabeth’s Gone Raw on Friday.

Mark Kuller. Photograph courtesy of Proof.

Via a series of tweets this Saturday, Washingtonian restaurant critic Todd Kliman revealed some exciting news: Mark Kuller, owner of Proof and perpetually packed tapas spot Estadio, has a new place in the works.

Here’s what Kuller told Kliman:

Located at 14th and S streets, Northwest, in the JBG building, the yet-to-be-named restaurant is inspired by Southeast Asian cuisine. Chef Haidar Karoum of Proof and Estadio “will bring modern techniques and execution to these traditional dishes,” Kuller said.

The menu at the 140-seat spot will be “an assortment of noodle dishes, soups, and grilled ‘sticks’”—skewers—of meats, seafood, and vegetables. There will be an open kitchen and a “curated cocktail bar . . . along the lines of Little Branch in NYC.” The latter will be helmed by Adam Bernbach, who is the bar manager at Kuller’s other two restaurants. An outdoor patio will accommodate 40 additional diners.

Happy Super Bowl Monday, food truck followers! Whether you're celebrating or nursing a hangover loss, head out in the sunshine to your favorite food trucks around Navy Yard, State Department, Union Station, and more.