Hours: Lunch, dinner: seven days
Open late: every night till 11
Restaurant and wine bar offering "cheese, swine, and wine"; the chef is Jimmy Bannos Jr.
Snout-to-tail cooking is the name of the game at the Purple Pig, a convivial take on an Italian enoteca from Jimmy Bannos Jr., who honed his skills at Mario Batali's New York restaurants. Sow's ear became the proverbial silk purse in crunchy-chewy fried strips with crispy kale, marinated cherry peppers, and a fried egg to mix in, all served in a cute wine-colored pig bowl. "Smears" included lingua agrodolce, thin slices of delicately sweet-and-sour pork tongue cured in-house, pork liver paté, and roasted bone marrow with herbs. But not all the pleasures are porcine at this noisy spot: there are cold antipasti and vegetables such as seasoned giant Greek lima beans with olive-oil-poached tuna and brussels sprouts shaved to a fine slaw and cheesy with pecorino and Parmigiano Reggiano. The all-European wine list has at least 50 bottles for $40 or less; any can be ordered by the half bottle, and quite a few are also available by the glass or quartino.
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Snout-to-tail cooking is the name of the game at the Purple Pig, a convivial take on an Italian enoteca from Jimmy Bannos Jr., and to go with it there's an affordable all-European wine list with many available by the glass or quartino. —Anne Spiselman