Green Pig Bistro serves up stellar American-French fare in a modern yet cozy space, maintaining a vibrant charm and a menu that keeps guests coming back.
"Green Pig Bistro offers French American cuisine with a focus on pork dishes, featuring daily happy hour specials and themed daily specials in a fresh new location." - Emily Venezky
"Hearty comfort food has been the focus at this neighborhood favorite, which has been known for its extensive happy hour with food offerings like terrific deviled eggs and bacon crackers. The menu’s currently undergoing a transition, though, courtesy of new ownership and a new chef, Laurence Cohen." - Missy Frederick, Kalina Newman
"Clarendon’s cozy French bistro offers standout comfort dishes like handmade cavatelli pasta served with Italian meatballs ($26), smoked pork shoulder ravioli paired with roasted mushrooms and a bacon crumble, and pork cassoulet made with crispy pork belly and smoked pork shoulder, wrapped up with duck sausage alongside toasted garlic bread ($33). Drinks include beer, craft cocktails, and an extensive wine list by the glass and bottle." - Kalina Newman
"Arlington natives Scot Harlan and Will Sullivan present their American take on a French bistro in this comfortable Clarendon neighborhood farm-to-table restaurant. Enjoy the culinary minded décor that includes a communal wood table for large groups, bookshelves of vintage and modern cookbooks, displays of Le Creuset cookware, recipe book pages as wallpaper, and even a statue of a green pig. The wonderful menu highlights "nose-to-tail" cooking, in which all parts of an animal is used. Favorites include crispy pig tacos with guacamole, Kung Pao sweetbreads, rabbit cake (think crab cake, but with rabbit), buffalo ribs, Parker House rolls, and poutine (fries topped with gravy, duck, and chunks of foie gras)."
"As the name implies, Green Pig Bistro has a way with pork. Check out the French-American menu, especially the pork schnitzel and a cassoulet full of crispy pork belly, smoked pork shoulder, and duck sausage, served with toasted bread." - Lisa Ruland
