The Flying Pig is the first venture from John Crook and Erik Heck, both local chefs who most recently worked for The Glowbal Group.

The first thing I noticed was the signage out front and on the windows: Simple and timeless. The room is warm and open with brick, wooden beams, hardwood floors and soft lighting. Wooden shelves on one side showcase bottles of wine and jars of preserves, while on the other side there is a small intimate bar. The seating is diverse, offering hightop tables, long tables, banquette seating and a semi-private table at the back. The sights, sounds and smells of the open kitchen enhance the charm and energy of the room.

The Flying Pig’s menus are concise and straight forward. A small wine, beer and cocktail list add to the relaxed atmosphere and are a nice compliment to the food.  Appetizers are reasonably priced from $7-9. The entree menu is equally good value, with prices ranging from $18-24. They also offer a selection of tasteful sides.

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