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An excellent dining experience.We started out with cocktails while we waited for a table. BTW - this place now accepts reservations (that's a recent c…
Duchapeau
Pig in a Fur Coat
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Excellent food. Standouts included the meatballs, the ravioli, and the porchetta. The flavor was on point with everything. It's a small restaurant and…
Foodie Mom
Pig in a Fur Coat
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What a disappointment... apart from the ravioli. This is an unusual modern place. You can't book and it was full - so obviously people love them. But …
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Pig in a Fur Coat serves Mediterranean and Tapas. Incorrect or missing information? Make a report, or claim the restaurant if you own it!Details
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8 Reviews on “Pig in a Fur Coat”
Excellent food. Standouts included the meatballs, the ravioli, and the porchetta. The flavor was on point with everything. It’s a small restaurant and you are cozy with your fellow diners. Unique cocktails though not the best aspect of the place. The service was perfect, he knew most everything there was to know about the preparation and ingredients. We will be back!
What a disappointment… apart from the ravioli. This is an unusual modern place. You can’t book and it was full – so obviously people love them. But what a shame… pretentious shame….Not a single American wine on the wine list. WHY come to Madison and drink second rate, hugely overpriced European wine? And the small shared plates … well they were all adequate but do you go out for an intimate meal for two and pay $120 for adequate food? However, having said that, the ravioli is my dish of the decade and it was worth it just for that… the venison was OK the pork belly the worst I have eaten in 20 years and many hundreds of restaurants… The duck fat fried french fries were liked by my companion but I thought we had better ones in a small restaurant by the capitol the other day.. And the beet was undercooked and completely mediocre. I do better in my kitchen on a daily basis and I would give it to you for FREE if you ask! The bread pudding was much too sweet and … OMG why did they not use home made ice cream?Complacent owners … silly waitress who recommends Foie Gras – for goodness sake, should we really be eating Foie Gras in 2015? – good luck to them… you will probably have to queue to get in, but don’t waste your money and vote with your feet… the ravioli does not make the whole evening!
Pig in a Fur Coat….a fine fur coat it is.. Located on the previously slow section of Williamson Ave we decided to give the Pig a try while in Madison. It had recently reopened from remodeling and the timing was perfect. We stepped into the renovated space and were greeted by the Pig, looking suspiciously like Rembrandt, but with a porcine snoot.The space was well appointed, wall seating with tables, and a large raised central community table, European style with an industrial flair. The new bar, sans the under construction draft beer line, was fully operational. The wine racks along the rear corner wall added a refined look to the space. We chose the Duck Egg Ravioli for the appetizer. It arrived with bruschetta and wrapped in a wonderful Ravioli pasta. The pasta was perfectly al dente and the contents were equally wonderful. The rich duck egg was baked into the ravioli, a wonderful, cultured version of egg in a basket, the earthy roasted Brussels sprouts a perfect complement to the richness of the ravioli. Our only regret was the lack of another bruschetta to wipe up the excess egg, but that was quickly remedied by the waiter.For the entre we chose the Wagyu Beef, medium. Medium is tricky for a kitchen as it is in the eye of the beholder. The beef, ribeye cut, was pan seared and cooked to medium as requested. The flavor was outstanding, moist, with a firm exterior and a tinge of balsamic. It was laid on a mound of lentils, with mushrooms, sadly not morels, but well done. Dessert was Bread pudding with a scoop of vanilla, the former served warm, with raisins in the mix, the latter rich and creamy.Pig in a Fur Coat was a great dining experience. Dan, his kitchen crew and staff, make a great meal and I hope to try more of their menu on my next stop in Madison.
We were in town for the USF vs UW football game. After the game we ended up here. What an awesome choice! There were 6 of us in our party so we sat inside at a high table. The beer/wine list is very well done. We each had a drink. Ben was a fantastic waiter. We started of with several small plates, of which the meatballs with bone marrow butter being my fav. Then on to the ravioli and pork belly, again awesome! Finishing off with the Wagyu and Lamb. For 6 people we spent $100 a couple. Well worth it for the quality and service we received. I highly suggest checking this restaurant out!!
Nice little spot. Unique menu. Some dishes very rich.
Rich, rich, rich. There are a few problems to iron out at this restaurant, but it’s a place that cares about bringing genuine culinary skills from the Old Countries (in this case Italy, where the chef spend some time before opening) to the New World. The duck fries are wonderful; the rabbit rillette is superb; scallops are well done; I even tried pig tripe, which is not something I typically am open to. Everything was very good; however, it’s all full of fat and a little of that goes a long way. Great place to go for a drink and a few apps if you’re not in the mood to eat a full meal.
Great, great food, but oh so heavy.. My girlfriend and I decided to try A Pig in a Fur Coat, imagining that it would be a tapas style, light menu with small portions, so we ordered 3 different main dishes. The first course we ordered was the Rabbitt Rillette, The Rabbitt Rillete was served cold in a mason jar, with a layer of duck fat on top along with chopped pistachios and pickled cherries on the side. This was to be spread over toasted bread, which was delicious! Next, we decided to have the Poutine, which is duck fat fries and cheese curds, topped with foie gras, a salty veal gravy, and parmesan cheese. Don’t get me wrong, this dish would have been incredible, but every single ingredient was heavily salted. I love salt, but it was astoundingly salty. We later found out that the chef had accidentally salted the fries much more than usual. Our final course was the veal breast. It was quite fatty, as breasts are, but the real stunner was the potatoes. The mashed potatoes on which the veal breast was placed were absolutely incredible! I’m not sure what they add, but it was fantastic. For dessert, we decided to split the bread pudding with pecans and caramel gelato on top. This dessert alone was worth the trip, but it was so rich that we couldn’t even finish the one plate. Overall, this place is absolutely incredible. However, go easy and order less than you think you can handle, otherwise, you will leave well-fed, but rather uncomfortable. The food is SO HEAVY, with everything laced with either animal meat or animal fat. I should also add that the staff here is wonderful. Our waiter could not have been any nicer and he was happy to answer any questions about the menu!