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The Pig’s Brain Sandwich

he Dish: The Pig’s brain and egg sandwich ($13)

What It Is: Veal brains poached in milk, then breaded and deep fried and topped with scrambled eggs, cheddar, local pork head cheese, Serrano chilies, scallions and herbs, tomatoes from The Pig’s own Eatwell farm, and salsa verde made with parsley, capers, and anchovies. Got all that? Oh, and it’s served on a soft, toasted Lyon Bakery potato roll.

What It Tastes Like: There are squishy bits and there are crispy bits, like a porky Sloppy Joe. The dish has all the flavors of a classic egg and meat breakfast sandwich with splashes of color to remind you there are vegetables hidden somewhere in the messy behemoth.

The Story: Chef de cuisine Michael Bonk came across a recipe for veal brains and scrambled eggs in the 1896 White House Cookbook. “We’re always trying to do more unique things,” he says, but he found that brains haven’t always been a popular menu item. “People just feel more comfortable eating things between a bun.” Bonk says he sells five to 10 brain sandwiches a day.

Availability: Lunch (12 to 4 p.m., weekdays) and brunch (11 a.m. to 3 p.m., weekends)

This article was previously published in the Washington City Paper.

The Pig
1320 14th Street NW
Washington, DC
(202) 290-2821

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Mary Kong-DeVito

Founder + Creative Director. Mary grew up in New York where the food-centric city and her family's restaurants were literally her playground. Instead of eating dirt, she ate duck blood and rotten eggs. You never know what you'll find on the sidewalks.Mary is a veteran of the hospitality industry who's worked with numerous celebrities such as Barbra Streisand, Patrick Ewing, Vanessa Williams, Michael Stipe and Jane Krakowski. Her writing has appeared in USA Today, DC Modern Luxury, Washington Post Express, Eater, Scoutmob, Washington Flyer and Washington City Paper.She eats "normal" stuff too, like cheeseburgers. Kangaroo cheeseburgers.

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