The Spotted Pig

Row 1

314 W 11th St (at Greenwich St)
New York, NY 10014
(212) 620-0393
Mon–Fri: Noon–2:00 AM Sat–Sun: 11:00 AM–2:00 AM

The burger at New York’s The Spotted Pig, a restaurant that is widely responsible for launching the high-end gastropub trend, is a wonder. Chef April Bloomfield has created a half-pound behemoth of prime grilled beef, topped with a layer of creamy, stinky Roquefort, and sandwiched inside a brioche-style bun. It’s served alongside a mound of rosemary-scented shoestring fries, and is the kind of burger that will force you to close your eyes after taking the first bite and make sure all your dining companions know that they’re missing out. -Dan Myers

Map: Surroundings & Nearby
Around the Web
Foursquare Tips
Chef April Bloomfield holds her own and then some at New York's top gastropub. Arguably the best restaurant burger in New York is served here, and the gnudi needs no introduction. [Eater 38 Member]
Sat, 09/18/2010 - 14:00
One of my favorite places. -Jacqueline Laurita, Real Housewives of NJ
Thu, 11/18/2010 - 07:57
Gastropubs are popping up everywhere, but the Spotted Pig is one of the best. Head down to this West Village hotspot for stellar gnudi, haddock chowder, and a couple of the hearty house ales.
Tue, 08/24/2010 - 08:52
CNN Eatocracy: Devils on Horseback, chicken liver & a burger with Roquefort are a few of its hearty offerings. A 2 hr wait is normal during peak hours, as is celeb-spotting in the witching hours.
Fri, 08/06/2010 - 08:14
One of best places for a lauded char-grilled burger with Roquefort cheese. The wait is always a long one though.
Mon, 07/12/2010 - 08:18
the gnudi's my most favorite thing here (and has been for a few years!)
Thu, 04/09/2009 - 11:42
Such great food. I cant resist going there every time I go to New York. -Susan Feniger, Top Chef
Thu, 12/02/2010 - 09:14
A must-stop whenever I am in NYC. Gnudi are killer, best burger, and on my last visit the peas were a revelation. -Preeti Mistry, Top Chef
Thu, 01/28/2010 - 07:26
Dine early-bird at the Spotted Pig; you wont have to fight the crowds for a table and theres no risk theyll run out of the amazing ice cream, freshly made each day. - Inspector
Michelin Travel & Lifestyle
Tue, 08/16/2011 - 13:28
For a good value red, opt for Chateau de Peyregrandes' Faugres AOC (Languedoc). Faugres wines are full-bodied with herbal bouquets and mineral notes. Perfect for this gastropub's cuisine.
Approach Guides
Fri, 10/08/2010 - 15:18
This quaint little West Village gastropub is good for a casual lunch. If you're adventurous get the popular chicken liver toast, otherwise the burger and fries are mighty fine too.
New York Habitat
Wed, 10/26/2011 - 07:50
Go to the spotted pig and order the Deviled Eggs ... best in the city!
Mon, 03/16/2009 - 13:53
Mario Batali brings British gastropub fare to the West Village at the local and celeb favorite, The Spotted Pig. We recommend Sheep's Milk Ricotta Gnudi. Find more tips at Food Network Local.
Food Network
Wed, 08/17/2011 - 10:20
The food here is fantastic (it does have a Michelin star, after all). Dont just come for drinks! Good to know: Unless youre showing up for lunch (or anytime before 5:00pm), waits are inevitable.
Wed, 08/15/2012 - 07:48
The burger topped with blue cheese and a good Irish stout. Then a nap.
Thu, 01/21/2010 - 14:29
The wood accents & surrounds are homey; food, delicious; beer, satisfying; and crowds, happy-go-lucky. Youd be hard-pressed to find a more trendy, this-is-where-NYC-comes-to-socialize dinner hour.
Thu, 01/12/2012 - 09:41
You're gonna wait and wait and wait and wait and see Jay-Z seated immediately and wait and finally eat some amazing food and be psyched about the whole experience.
Mon, 03/21/2011 - 09:43
Getting a table during lunch is easier than dinner time, otherwise be prepared to wait. But you can get the amazing burger anytime.
The Corcoran Group
Thu, 11/18/2010 - 11:33
The best restaurant burger in NYC is served here, as anyone who has braved the two-hour wait for a table can tell you.
How To Make It In America
Thu, 02/04/2010 - 16:11
Tangy Roquefort cheese highlights the mineral richness of the Pat LaFrieda mix (brisket, short rib, sirloin and chuck) in the hulking, char-grilled half-pounder. (Critics' Pick)
Time Out New York
Wed, 08/07/2013 - 10:42
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