Blind Pig Serves Up Cherries Dipped in Bacon Fat and Dusted with Mo’ Bacon
The Foodbeast Team recently headed out to the Blind Pig Kitchen + Bar to check out their menu. The restaurant, whose name was inspired by the speakeasies of old, is located in Rancho Santa Margarita, Calif. and opened its doors last month. The shindig was started up by owners Jarryd Graaff and Tony Monaco and the curious menu is headed by chef Josh Han.
We kicked off the meal with one of our favorite ingredients: bacon.
Bowl of Cherries
These cherries dipped in bacon fat, dusted with mo’ bacon and served with brie-yogurt weren’t exactly what you think of when “bowl of fruit” comes to mind. Something we were more than OK with. I’d never think in a million years to add bacon to fruit. The blend of sweet and savory sent the meal off to a great start.
The mushroom ceviche was served with charred scallion, sour grapes, chile guero and taro chips on the side. A light, balanced appetizer to contrast the richness of the cherries.
When beet salad comes to mind, it doesn’t sound very adventurous. I was proven wrong, however, with this ingenious take on the usual ho-hum salad. Made with gold beets, cumin-guava vinaigrette, pistachio granola, sharp cheddar, hibiscus compressed Maui onion and watercress, this was a solid dish.
Bone marrow served with a smoked shallot marmalade, pickled figs, maytag bleu cheese and toast. Easily my favorite part of the meal and definitely something I would go back for. The bone marrow was so rich with flavor that every bite seemed like it was a meal in itself. Good thing I had more than a few. The bone marrow dish was the highlight of the meal and definitely something I would come back for, no matter where I am.
Between pork belly, foie gras and bone marrow, I love me some fatty goodness.
Fried spot prawns served with sweet pepper quinoa, green olives, peanuts, braised fennel, manchego and a bouillabaisse vinaigrette. The final course of the tasting was a flavorful treat to end the meal.
A welcome surprise, the Nutmeg Float consists of vanilla bean ice cream, Pellegrino and Nutmeg syrup which chef Josh used to give the float a distinct taste. It wasn’t too sweet and it wasn’t overpowering. I pretty much told my lactose intolerance to go to hell just for this one moment.
31431 Santa Margarita Pkwy
Rancho Santa Margarita, CA 92688
TOP STORIES THIS WEEK