#the salty pig

Day 2 in Boston:

The snow had stopped, but the walk was still freezing and slushy as we made our way to The Salty Pig. I really wanted to try their cocktails, but between brunch & beer, I wasn’t ready for food AND drinks. Both things we ordered were delicious.

Charcuterie plate: finocchiona, a dry cured garlic & fennel sausage from Zoe’s in CA; bjiou, a young goat cheese that’s soft enough to spread but not lose shape like brie.

The Salty Pig Pizza aka “today’s salty pig parts”, mustard, pale ale vinaigrette, and (unlisted in the menu) arugula. Never thought mustard on pizza would be good but it SO WAS. Paired perfectly with the salty pig parts. We had leftovers of this (and leftover pasta) for brunch the next day & it was still so good.