From Cara Scharf. Email her at cara[AT]borderstan.com.
Just shy of its first anniversary, The Pig (1320 14th Street NW), is welcoming a new head chef: Michael Bonk.
The Pig offers dinner, brunch and lunch, with locally sourced menu items such as crispy pig ears, Carolina smoked BBQ, cured meats, fresh salads and boar spoonbread. The restaurant also started offering online ordering this past March.
Bonk’s cooking career is only five-years-old, but he has a wealth of experience from popular DC eateries such as the Queen Vic Pub, Vidalia, and Mio. Most recently, he served as executive chef at the Capitol Hill restaurant and wine bar, Sonoma, which, like The Pig, focuses on locally sourced cuisine.
Bonk has plans to continue and expand The Pig’s tradition of serving hand-crafted, pork-centric cuisine with ingredients drummed up from the restaurant’s La Plata, Maryland, farm and other local sources.