Introducing Swine, the newest West Village restaurant and bar that bridges the gap between laid-back neighborhood eatery and upscale dining experience. "The food and drink at Swine, like the interior, will be accessible yet refined, explains co-owner John McNulty. To achieve this balance McNulty has tapped Chef Phil Conlon, formerly of Cafe Cluny and Extra Virgin, to create a menu of small and large plates, including Crispy Pig's Head Terrine with Sauce Gribiche, Whole Roasted Trout with Sorrel and Radish, and a Bone Marrow and Brisket Burger. In addition to the succulent dishes there will be a selection of house-made charcuterie and snacks including pickles, cheeses and savory condiments.

And, of course, the food menu will be accompanied by an ambitious beverage menu centered on small-production wines, craft beers, and cocktails featuring local and specialty spirits. Beyond the assortment of bottles and cans, four wines and five craft beers will be on tap.

The space is split into two levels; a restaurant complete with an open-kitchen and repurposed ping-pong communal table occupies the lower level, while a more casual bar (with the full menu also available) and vintage pinball machine fill out the upstairs. The walls are papered with limited edition Rock & Roll photographs and first run posters, resulting in a sophisticated twist on the dive bar aesthetic.

Swine opens today with dinner and late-night service, and will offer brunch and lunch later on this summer.

531 Hudson Street // (212) 255-7675


Swine Menu