Swine

"Not another one!"

When news broke out on Eater.com that Swine, a new pork-centric restaurant located in the West Village, was about to debut, it wasn't exactly welcomed with praise by commentors.  "Another pork restaurant?  How innovative.."  "Yawn."  "I guess they could have just called it 'No Jews.'"

Even though on the downwards part of the slope now, pork is still very much in demand in NYC.  So many restaurants have popped up that offer pork-centric menus, housemade charcuterie, nose-to-tail feasts, and great beers.  Back in 2007, Resto was at the forefront of this movement.  Fast forward five years, and it seems NYC is starting to get tired of the trend.

One thing I love to do is ignore what the mass population says and try out a restaurant for myself before forming an opinion.  In the case of Swine, I am more than happy that I did, because even though its not a new concept, even though its not innovative in any way whatsoever, it delivers a meal that is executed perfectly.  Sometimes, that's really all that matters. The flavors speak for themselves and nothing is effed with.  If you're a fan of offal, charcuterie, and cheeses, definitely make your way in.  Chef Phil Conlon delivers, and this restaurant is not a gimmick.

Located on Hudson Street, right next door to Red Farm and a block away from Takashi, Swine is easily found because of its large blue awning stretching out onto the sidewalk.  A very small hostess stands awaits you on the other side of the entrance, on a small floor in between the bar (top floor) and main dining room (located in the basement).  Although the decor is indescript and pretty much what you expect from a restaurant like this located in the West Village, the food and drinks are really why you're here.