I recently had a chance to visit the much buzzed about Green Pig Bistro in Arlington. I went with a few girlfriends for brunch and am certain I’ve found a new place to add to my regular rotation. Upon arriving I was shocked at how tiny the restaurant was… what I didn’t initially realize was is that there is a huge dining room in the back. The interior vibe while mildly spastic, grows on you. Funky and eclectic while somehow still being sleek.
We settled in for what ended up being an incredibly filing brunch. So much so I wasn’t able to eat dinner that night, I was still so full! We ended up selecting 3 very different entrees, the burger with fries, pig tacos and the egg pie with spinach.
I had the burger and it was pretty darn incredible. When ordering I inquired about what type of cheese came on it the waiter cocked his head and said, “Well, what kind isn’t on it? Don’t worry, you’ll love it” In the end it could best be described as ridiculously fancy cheese-dip consistency. It was amazing but almost too overwhelming. I think next time I’ll ask them to go light on the cheese. Otherwise the burger was cooked perfectly and served on a buttered and grilled bun. It came with a tomato and onion but I would have loved some greenery. I told a few guys this and they all scoffed at me and pointed out, “That’s what salads are for.” The burger is also available with ground bacon mixed into the patty. Clearly next time I’ll go for that. Also, I’m not sure how they make them but, the fries that came with the burger are the BEST I have EVER had. Hands down. No other description needed. Just order them. Now. Did I mention they come with mayo?
Next up were the pork shoulder and pig ear tacos. They were delicious once I got over the whole eating of a pig’s ear phobia! Served with a squeeze of lime and fresh sliced jalapenos the were crunchy, spicy and sweet all at the same time. A must if you visit. The egg pie was also perfectly delicious and served in a rather large portion it was simply out shined by the other stellar dishes. Still a great choice if you’re attempting to be somewhat healthy. The menu also featured a wide-range of reasonably priced brunch cocktails and freshly squeezed juices. The wine list has a great range of prices to work for just about anyone and the beer selection is eclectic and pretty broad.
All in all we had a great experience. Great food and really fantastic service. I’ve since been back for dinner and while it was perfectly delicious, it really is all about the burger and fries.
Green Pig Bistro1025 N Fillmore St
Arlington, VA 22201
(703) 888-1920
http://greenpigbistro.com/
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A Day on the Chesapeake Bay
by Jenna on June 18, 2012
Heading out on the Choptank River
We started off on the boat and each of us had our hand at dragging the net and trying our best to catch crabs. We learned that female crabs mate for life, but produce 350 million eggs, and also that female crabs have red along their claws which looks almost like nail polish. We also learned that the crabs have to be measured to ensure they are legal size, and otherwise they need to be thrown back into the water. We all successfully caught a crab, and quickly realized how much harder it was than it looked. The net was heavy, and time of day and motion of the water can play a key role in catching crabs.
Working hard to catch a crab!
Blue crabs we caught on the Choptank River
Beautiful Maryland blue crabs
Once we brought the boat back in we made our way inside the J.M. Clayton Company to see how the crabs are steamed and picked. On a regular day there are upwards of 90 crab pickers working the assembly line to get the meat out to package and then sell to restaurants, grocery stores, or individuals. We learned that some of the fastest crab pickers can produce 60 pounds of crab meat per day! That requires good old fashioned hard work and fast hands. Additionally, we learned about the new True Blue program which is a labeling initiative that allows the Maryland Department of Natural Resources to certify restaurants that are accurately using fresh Maryland crabs. This certification will allow consumers to know where their seafood is from, and help to support the establishments that are sourcing locally. We learned that almost all crab comes from Indonesia and Venezuela, and that only 2-3% of restaurants are using real Maryland crab even though many are claiming to. Please take a look at the list of the restaurants in the DC/MD/VA area that are currently certified by the True Blue program and continue to support these businesses.
Having fun on the boat with Tammy and Nikki.
We took a few pounds of freshly picked crab meat and then made our way over to a pier where we learned about the Choptank Sweets Oyster Company and got to tour their oyster farm. They have hundreds of oyster beds along the dock and the beds are flipped every few weeks to ensure that they are all fed. Our new friend Bubba then shucked the oysters for us and we were able to top them with some crab meat and sriracha sauce and enjoy the fresh seafood straight from the source. They were amazingly delicious.
Choptank Sweets oyster beds
Choptank Sweets oysters
After a bit of time relaxing in the sand and sun, we called it a day and decided to take the advice of our new friends and head to one of the best seafood places in town for a great meal at Ocean Odyssey. Crab tots, crab balls, fried pickles, fish tacos, and my favorite… the Oysters “Bubba” Feller with garlic and bacon (named after our friend Bubba from Choptank Sweets). They were rich, indulgent, and fantastic.
Oysters "Bubba" Feller from Ocean Odyssey in Cambridge, MD
It was a wonderful experience with friends and we documented the entire day by tweeting with the hashtag #BloggersontheBay. Tammy, Nikki, Laetitia, Amanda, Deb and I learned so much and we were so thrilled to be part of such a great day. If you’d like to learn more about the True Blue program contact Steve Vilnit (svilnit@dnr.state.md.us) or the Maryland Department of Natural Resources.
Relaxing on the beach after a great day #BloggersontheBay
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