Snout to Tail Sunday


Homer Simpson famously referred to pork chops and bacon as his two favorite animals, and if you’re in his camp then you’ve got to check out a Sunday pig roast at Crown Victoria this summer. After a wildly successful debut last year, chefs Jose Ramirez-Ruiz and John Ratliff are back, spit-roasting two Berkshire hogs in the bar’s massive backyard every week. The rubs, sides and desserts change regularly, and guests are encouraged to request the specific cuts they are hankering for. This week promises a Thai chili rub, charred potato salad, roasted garlic almond kale salad, beet slaw, and mussel ceviche. The whole shebang costs about $18 and goes from 4pm until the food runs out. Sounds like the perfect antidote to the usual end-of-the-weekend blahs.

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