It’s been about two weeks since the Local Pig officially took over Preservation Market and Bridger’s Bottle Shop in Westport.
The new, second location for Local Pig at 510 Westport Road sells customer favorites from the East Bottoms butcher shop (sausage, burgers, chops and steaks). It’s also a full-service restaurant and bar.
Last month, chef Devin Campbell gave me a preview of one of the Local Pig’s new menu items, the lamb potpie ($10). The dish re-creates one of Campbell’s favorite childhood foods with grown-up ingredients such as braised lamb and sauteed mirepoix (celery, carrots and onions). The flaky, golden pie is served in a sturdy white tray with a pool of butternut squash puree and charred Brussels sprouts.
The potpie was way better than the frozen ones I devoured as a kid — and it was one of the best things I ate while scouting food to write about for Ink’s fall/winter dining guide.
Next time I go to Local Pig’s Westport location, I’m making a beeline for the bar, which now serves “farmers market-style” cocktails in addition to craft beer. The Squash It ($9), made with butternut squash puree, sage and Jameson Irish whiskey, looks intriguing. So does the At the Market ($9), made with kettle corn-infused bourbon.
Like all things pickled? I dare you to try the Heavy Beets ($9) drink, made with beet pickle brine, gin, lemon juice, ginger, thyme and stout beer.
Contact Sarah Gish via email at firstname.lastname@example.org or tweet @sarah_gish.