Welcome to Restaurant Equipment World’s restaurant review. On today’s menu is The Ravenous Pig. Located in the heart of Winter Park is where you will find this trendy, All-American gastro pub. Artfully decorated with contemporary style, The Ravenous Pig is sure to impress with stylish furnishings and a lively, modern atmosphere.
Owners James and Julie Petrakis, both graduates from the Culinary Institute of America, opened TRP back in October of 2007. The restaurant boasts eight years of success and multiple “Best Chef” nominations from the James Beard Foundation, along with accolades from “Food & Wine”, “Saveur”, and “Southern Living”.
The bar features craft beers from all over North America including those created by their sister restaurant Cask & Larder, as well as wines carefully chosen from around the world. Mixologists are there to dazzle you with their large array or original cocktails. Why not give “The Ravenous Pig Old Fashioned” with bacon infused old forester bourbon, vanilla, maple and bitters or the “Garden Gimlet” with St. Augustine vodka, honey-herb syrup, lime and celery bitters a try. Then, sit back, relax and enjoy a tasty lunch on the patio or an evening to remember in their upscale dining room.
The menu at TRP isn’t extensive, but the items are sure to delight with eclectic flavor and unique ingredients. All the meats and produce are locally sourced and prepared fresh daily. We started with The Ravenous Pig’s truly magnificent Deviled Eggs. Eggs benedict, muffin crumble, hollandaise espuma and crispy bacon aligned perfectly and served on a wooden block designed specifically for these exceptional deviled egg delights. The presentation was as exciting as the eggs themselves, which were a rich, savory (slightly fruity), salty with just a little kick of spicy. What an amazing way to start your meal.
Next, give the BBQ Board a try – a sampling of pulled pork, collards, black eyed peas and andouille sausage. An enticing array of expertly cooked food, seasoned to perfection. And I must be truly honest, the greens are they very best I have ever had (that coming from someone who was born and raised in the south). Stop by in the evening and try entrees from their dinner menu, including Atlantic Flounder, Texas Quail, Venison 4 Ways and Pork Porterhouse, along with and array of boards, pasta and salads.
If a sandwich is what you’re looking for, try the Fried Orange BBQ Chicken. Covered with wilted greens, Korean pepper mayo atop a fresh brioche bun and served with your choice of a green salad or a tall glass of their delectable truffle fries. A delicious pairing of sweet and savory and thin crispy French fries, an excellent lunch choice for sure. TRP also has plenty of additional choices for your lunch dining pleasure. Try one of their signature salads like the “Farmer” with bitter greens, house smoked bacon, parmesan, organic soft-boiled egg, brioche croutons and a Caesar vinaigrette. Everything is fresh and seasonal, so depending on the time of year their menu does change. In fact (I’m told) it often changes daily, so every day can quite possibly a new surprise.
Make sure you save room for dessert, you won’t be sorry. “The Sweets Board” is for you if you would like a little variety. It’s a sampling of salted caramel eclairs, chocolate candied almonds and white chocolate-lemon truffles. A little bit of heaven for your taste buds. They also have their ever popular “Pig Tails” which is a house favorite of warm cinnamon-sugar tossed fritters covered in chocolate espresso sauce. They are next on my list to try for sure.
The Ravenous Pig is located at 1234 North Orange Avenue in Winter Park, Florida. The lunch hours are Wednesday through Saturday from 11:30am to 2:00pm. Dinner hours are Tuesday through Thursday from 5:30pm to 9:30pm, Friday and Saturday from 5:30pm to 10:30pm. They are closed on Sunday and Monday. The very best advice, make a reservation as they are prone to large crowds – call 407-678-2333. Trendy and innovative – The Ravenous Pig, an American gastro pub . . . stop by and give them a try, you’ll be glad you did.