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The Spotted Pig

  • $$$$$
    RatingAvg. Dinner Entrée
    $$$$$Greater than $25
    $$$$$18.01 - $25
    $$$$12.01 - $18
    $$$7.01 - $12
    $Less than $7
  • British (Modern), Gastropub, Cocktails
  • 314 W 11th St, New York NY10014 40.735611 -74.006651
  • (At Greenwich St)
  • click map to interact
  • (212) 620-0393
  • 0

Other Restaurant Info

(212) 620-0393
(212) 366-1666
Major Credit Cards
Lunch Mon-Fri: 12pm-3pm Bar Menu Daily: 3pm-5pm Dinner Daily: 5:30pm-2am Brunch Sat-Sun: 11am-3pm
Lunch, Dinner, Brunch
Group Dining, Open Late, Trendy, Fireplace, Happy Hour, Accepts Credit Cards, Private Parties

User Reviews

  • The Spotted Pig

    Posted by j9 on 05/03/2007

    salty salty salty

    and i like salt! this place didn't live up to the hype at all. i feel like its a big hoax orchestrated by NY magazine. the food wasn't good, it was cramped and not in a fun convivial way either. sjtu b/c a few celebs have been spotted there doesn't make it worth it. the food was literally drenched in salt and cumbersome to eat. never again.

  • The Spotted Pig

    Posted by Derek on 04/10/2007

    It ain't England

    For those of you who haven't been or don't know otherwise, if a Brit walked into a gastropub in London and was told there'd be an hour and forty-five minute wait for dinner on a Sunday evening he'd stick up his two fingers, turn around and walk out. They're pulling one over on us dumb Yanks, that's for sure.

  • The Spotted Pig

    Posted by WorldEater on 03/25/2007

    A salt mine...

    Expecting a nice meal after all the reviews, but was very disappointed. The burger, fries, and chowder were completely inedible due to the salt content. One of the first things that a chef should be taught is to taste before you season. And yes, I saw April Bloomfield that night. Example, the burger already has salty roquefort cheese on it, so to add a lot more salt to the burger is insane. It's rare that I can't finish a dish, but the burger, fries, and chowder were so salty, I only had 1/2 the burger, 1/2 the fries, and 1/2 the chowder. Unfortunately this place is lots of hype with no substance.

  • The Spotted Pig

    Posted by skylite on 03/11/2007

    i have dreams about the burgers

    i went again last night after dreaming about their burger for months. it certainly didn't disappoint, i'm deaming about the next time i can go. they don't take reservations so there is always a long wait, but they let you leave your cell phone so you can get a drink somewhere else. just go a couple of hours before you want to eat and you'll be fine. do yourself a favor and order the burger medium rare....but really the best burger i have ever had.

  • The Spotted Pig

    Posted by SP fan on 03/07/2007

    You're missing the point

    My god, people — if you're going to the Spotted Pig for burgers then save yourself some money and go around the block to the Corner Bistro! The Spotted Pig is a gastropub, and the best stuff in there has amazing combinations of flavors—hearty meats enhanced with salty anchovies, rich sauces over delicious gnudi, fishes, pork, beets...mmmmmm my mouth is watering! Just expect, when you go there, to wait at least an hour for a table. But the bar area is so lively, and the food so rewarding, you really won't mind.

  • The Spotted Pig

    Posted by Anonymous on 03/06/2007

    Not impressed

    The chicken liver toast was excellent. Calf liver was not good. Quail was not good. The burger was decent. Would not go back. Not the best service and for the price, can get better food at another place.

  • The Spotted Pig

    Posted by #1 Pallet on 02/23/2007


    This place has one of the top, if not the best, burgers in NYC. If you consider this joint among its peers (pubs) there is no comparison. Sea bass & quail are also solid. Go with the oysters as an app. They hook it with the mignonette. Any place that serves the mign along with oysters knows what they're doing. Any onlookers should overlook the other reviews and stop by the SP, but be prepared for a wait. Grab a bloody or a Saison Dupont and chillax.

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