Dig da Pig

As every good foodie knows, it’s often the hole-in-the-walls that are – to quote Tina Turner’s Top Ten 90s song – simply the best. (Your Hedonista and some friends decided to head over there for brunch late one morning, if you can believe it.)

Take Pig BBQ Joint – or Pig for short – the brainchild of Jeff Hetherington, a world-traveler-and-chef who became beguiled by the southern United States.  His decision to open Pig is a move that, in the words of the Pig website: “… brings him on [sic] step closer to his eventual dream of dying with more undigested meat in his stomach than John Wayne.”

With its kitschy décor and corresponding catchy ‘n’ cheeky phrases like “Meat + Bread = Good,” “Enormous Smikon’ Racks,” “Pork – What are you pulling?” and “Pleasure to Meat You” – the latter phrase a t-shirt worn by their cook, Josh Carlson -  this place is all about good attitude, good food, and good prices.

Menu prices at the Pig in downtown Victoria range from $1 for a Kosher dill pickle to $5 for a BBQ sammy – and $5+ for daily specials such as their Saturday $6 BBQ linguine with pulled pork, house made tomato sauce and BBQ sauce (think Chef Boy-ar-dee made with delicious pulled pork, so waaaay better). Pig’s larger Colwood locale has a bigger kitchen and thus one happy hedonist can pay $21 for 10 pieces of fried chicken.

So if BBQ is your thing, be sure to make a pit-stop at pig.

Oink! Oink! Oink!

Note: In order to comply with FTC Act 16 C.F.R. 255, Heed the Hedonist would like to disclose that it does receive media “comps” and/or media discounts – but not in exchange for favorable coverage, or for withholding unfavorable coverage, of the given venue/meal/performance/product/service.