Basking In Bacon At The Blind Pig

Blind Pig is located at 1076 E. Washington St.

Blind Pig is located at 1076 E. Washington St.

It’s a known fact – at least as I see it – that bacon goes with just about any food you can think of. If you care to debate, I suggest a visit to the Blind Pig, located at 1076 E. Washington St.

On a sunny afternoon, coworker Chris Humphreys and I took a leisurely stroll through Butchertown to the laid-back, quaint atmosphere of the almost three-year-old gastropub. With our appetites yearning for some smoked, hearty meat, we sat down at a wooden table behind the bar to relax and chow down on inventive, protein-heavy entrees.

First opened in March of 2010 by Owner and Head Chef Joe Frase and Owner Michael Grider, with the help of Jeremy Johnson, the general manager and sommelier, as well as David Metcalf, assistant manager, the Blind Pig specializes in house-made European comfort food, curing and smoking its meat to stuffing sausages by hand.

The restaurant also provides an old-world-centric wine program, innovative cocktail list and wide-reaching beer list. The wine list emphasizes a hands-on and sustainable approach to winemaking, with a majority of the wines from sustainable estate-grown producers. All of the Blind Pig’s bitters and other miscellaneous cocktails are also made in house.

The white wine pesto basil mussels.

The white wine pesto basil mussels.

With the assortment of food and beverages to choose from, Chris and I gave our waiter the task of deciding our lunch fare for us.

First up was the white wine sauteed mussels cooked with garlic, onions, house basil pesto and cream. The buttery soup bathing the seafood was a delicious concoction great for dipping the warm baked bread accompanying the plate. Following the appetizer, the waiter brought a healthy portion of fries and the Ivory Bacon Burger, crafted with house made Boudin Blanc sausage, bacon, Muenster cheese and aoili. The burger was a scrumptious spread of meat and toppings, but I couldn’t help but keep my focus on the hand cut french fries with sea salt.

The appetizer and entree were enough to leave anyone satisfied for lunch, but the waiter was ready with another dish, this time the meat plate. Perfect for sharing, the entree includes the Blind Pig’s house made meats, with a sample of Toulouse, Chorizo and Boudin sausage, along with loin and streaky bacon.

I let Chris dive into the sausage, while I went straight for the bacon. I’ll be honest, I’m not a huge fan of anything resembling a bratwurst, but Chris assured the three sausages were tasty, nonetheless, ranking the Toulouse his favorite of the three. As for the bacon, I was most partial to the streaky variety, which was also an ingredient found inside the Ivory Bacon Burger.

Though half past full, Chris and I both had just enough room left for dessert. For the final act, we were served white chocolate crème brûlée and the famous butter pecan bacon brittle ice cream.

The butter pecan bacon brittle ice cream.

The butter pecan bacon brittle ice cream.

Chris and I agreed the ice cream was our favorite dish with its sweet vanilla flavor blended with crunchy pecans and easily detected bits of bacon. It was also further proof that bacon really does go with just about anything.

Total cost of the meal was $82, including tip. If you haven’t been to the Blind Pig yet, it’s a great place for both lunch and dinner. It’s also an excellent locale for winding down the night in an easy-going atmosphere.

The Blind Pig is open from 11:30 a.m. to 11 p.m. Tuesday through Thursday and 11:30 a.m. to midnight on Friday and Saturday. Bar is open late depending on volume. The Blind Pig also accepts limited reservations for all size parties Tuesday through Saturday, as well as call ahead seating on Fridays and Saturdays. Call about 30 minutes prior to arriving to get your name on the wait list if there is one.

Call 502.618.0600 or visit theblindpiglouisville.com for more information.

Contact writer Ashley Anderson at aanderson@voice-tribune.com, 502.498.2051.