8824 replies to this topic

[Mike K.]

I've noticed Pig hasn't been exceptionally busy lately, maybe it's the times I've walked by, or maybe the novelty of pulled pork is wearing off?

There were only a couple of people inside at 5pm.

[VicHockeyFan]

I've noticed Pig hasn't been exceptionally busy lately, maybe it's the times I've walked by, or maybe the novelty of pulled pork is wearing off?

There were only a couple of people inside at 5pm.

 

I agree.  It's been quiet.

[Nparker]

...maybe the novelty of pulled pork is wearing off...

This, I think.

[johnk]

This, I think.

I think so, too. When the chains start selling it you know it's over. Kinda like when taxi drivers start giving stock tips.

[VicHockeyFan]

I've noticed Pig hasn't been exceptionally busy lately, maybe it's the times I've walked by, or maybe the novelty of pulled pork is wearing off?

There were only a couple of people inside at 5pm.

 

If I was Pig, I'd go into full-on ice cream mode when the weather is nice.

[Jill]

Look for my profiterolerie to open soon. It will be in a location that formerly sold pulled pork or cupcakes. I'm calling it Fog and Paintbrush, for obvious reasons.

Edited by Jill, 30 July 2016 - 12:20 PM.

[Matt R.]

We still push about 20 kilos of pulled pork a week, it's very steady and people still love it. Try it on a Cuban sandwich!

Matt.

[lanforod]

It's pulled pork focused places like Pig that would die out while established restaurants profit by adding a new dish that is popular yet relatively easy.

[goke]

They got rid of their daily specials and it seems prices have gone way up. I used to get the schnitzel sandwich for $5.50, I notice now it's $9.

I still like the wings though.

[Mike K.]

There was a special when I was in there. Perhaps they're weekly specials now? I dunno.

 

Nice thing about Pig is you can still get a while slew of other sides like poutine, wings, and a few different sandwich options.

[Mr_E_Squirrel]

Strangely PIG has come up in conversation in my circle a few times lately. The novelty has wore off and the food is not as good as it used to be. 

 

Time to mix up the menu.... I love this place in Portland we go to ... same concept

 

http://lardosandwich...MENU_ONLINE.pdf

 

http://lardosandwiches.com/gallery

[VicHockeyFan]

They closed Westshore, and Michael left some time ago.

Hard to know what's going on.

Seems they have a daily special ....

https://m.facebook.c...ource=typeahead

[Mike K.]

Which owner was Michael, the dark haired fellow?

[VicHockeyFan]

Which owner was Michael, the dark haired fellow?

 

Ya, dark hair, kinda slight build.

[HB]

pork, whether it pulled or pushed doesn't seem to be a meal for summer especially on hotter days

[VicHockeyFan]

Is it just me, or do some places not really try that hard.  Anyone find this appealing?

 

 

 

[Jason-L]

That Katsu box looks tempting.

[VicHockeyFan]

That Katsu box looks tempting.

 

Just with less bleach.

 

Hey, folks, spring $60 for two fresh new sheets.

[dasmo]

Ya Pig aint the same. Cornbread no longer made in house, No more garlic butter, buns not the same etc. I think it was sold and someone started doing more shopping at the super store and less making in house....

[Jill]

I just tried Gold Rush Sarsparilla from Victoria Soda Works. Delicious! I might try the Maple Bacon Cream Soda next, just because I can't imagine how it could taste good.