Ham It Up at Westport’s Local Pig

This was a great event. I had previously been into the space when it was first converted from the nightclub that had been in the area for several years. It’s a well laid-​out space, and the changeover to Local Pig and what that brings is good and exciting.
I had to keep it light on the drinks, but the horsefeather I had was solid and would definitely be something I would drink again.
On the food front, there were a bevy of great items. The star of the afternoon was the heart. I always think of heart as a very tough and cheap cut — something that is more frequently used for beef cast-​off products rather than for general consumption. But, just like the tougher parts of the cow and the pig that can be transformed through love and attention with barbeque, the heart is also a part that yields great results when handled with care. I ate so much heart, it’s consistency was like slightly less-​tender roast beef, but the flavor was smoky and beefy. I would straight-​up eat a sandwich of that heart every single day.
Another great accompaniment was the pizza /​flatbread. I lost count of the different varieties that came out, but I was especially taken with the ones that featured the house-​made sausages.
I look forward to stopping in when I am next in the area, especially if I can get some more of that heart.

What a fun evening. It was great catching up with some long time Unilocaling buddies and making new Unilocaling buddies!
I love pretty much everything Alex Pope does so was very excited to finally make it down to try out the new Local Pig location. Everything was amazing and I am excited to have a selection of fine quality meats closer to where I live. Not that I won’t still visit the northland, but this location will become a regular stop.
Although I did chat with Alex for a bit, I agree with others that it would have been nice to hear a little about the business. This would have probably been difficult as they were open for normal traffic and quite busy.
Looking forward to the next event and and discovering Alex’s latest creation at Cleaver and Cork!

This was a fantastic event. I had the early time slot, and arrived right when it started (also before the signs were placed on the food). So I ended up chatting up Alex Pope as he was placing the signs in their appropriate locations. This was great for me personally because I was able to ask all of my annoying questions about ingredients, etc. I was gleeful to receive positive responses — all pointing to me being able to eat things. This is always a win for me.
The two things I was able to have were the smoked pig heart and the braunschweiger. Both being items I had never tried in my entire life (partially due to 20+ years as a vegetarian, and maybe never even finding an opportunity to do so.). Well this event was the time. And I am thrilled that I did. Because I thoroughly enjoyed both.
I liked the vodka rhubarb cocktail. It wasn’t too sweet, and just the right amount of carbonated. The other drink — well it had ginger in it. That alone makes it a winner for me, too.
I suppose being there during the early shift might have been part of this. But I felt very taken care of there, and had nothing but good interactions with the staff I spoke with. I also had the opportunity to meet some of the new Elite members, which I am thrilled about as well.
Catching up with the old school Unilocalers was a treat, and hanging out with my plus 1 was the best. She & I perused the beer selection, and I found at least 15 beverages that were safe for my consumption. (again — this is a rarity in Kansas City). I have always enjoyed Local Pig. But now I think having this particular version of it closer to my home will allow for it to be more of a regular stop for me.
Thanks for the event Adam. From my perspective, I believe the early shift seemed to be having a top notch time. The games and swag also added to the frivolity.

It’s no secret that I’m in love with all that is Local Pig. Now when you take Local Pig and add it together with Unilocal,I’m in hog heaven!
The spread was very nice. I was surprised to find out I’d been munching on a roasted heart. It was so good — I thought it was roast beef or some other delicious thinly sliced meat. It was perfectly salty and fatty and scrumptious. Who knew it was a heart?!
The flat breads won a special place in my tummy. The perfect amount of cheese and meat and crunch.
The staff at the East Bottoms location are always friendly and attentive. The good folks taking care of our Elite Squad were no exception. The gentleman with the pink hair was great company and made us laugh with every visit to our table.
It was nice to sit at one of my favorite places in the city, have some delicious food and drinks, and visit with new and old friends. I brought my sister with me — her first event. She says, «I see why you like Unilocal so much. I should really start Unilocaling too.» Yes girl! Yes!

I think the joke at some of these events is to see how fast the Unilocalers eat their food and in this case The Local Pig was prepared.
Of the servings I really enjoyed the sausage /​cream cheesish-​type pizza and also the local cheeses which I thought really brought out some of the meat flavors. The rhubarb vodka drink was a nice, albeit dangerous nod to the impending warmer weather.
I was able to talk to some of the workers, but I was wishing that a manager might step up and talk a little bit about how The Local Pig works with its suppliers and gathers its meat and cheese products to make their dishes. I was also a little worried about the early start time, but it wasn’t a problem and this event pretty much ran itself.
Thank you to Unilocal for having me and I can’t wait to see everybody at the next event.

Three things I can honestly say I’d never planned on accomplishing:
1. Fulfilling my dream (from the ages of 7 – 9) of becoming an airline «stewardess»
2. Becoming a famous artist who specializes in drawings of Strawberry Shortcake
3. Consuming unusual amounts of smoked pig heart and actually loving it!
Local Pig, located right at the corner in the heart of Westport can be easy to miss, especially since they don’t have an official sign up yet (due to some crazy red city tape for now). So glad to make it to this awesome event to showcase this local gem! A selection of meats (again, the smoked pig heart), artisan cheeses (sadly which was all gone within 20 minutes), breads and pickles and the most delicious sausage pizza with a crispy and chewy crust made up the spread offered to Unilocalers this evening. Two yummy drink choices hit the spot and I tried both. Light and fun for spring!
Local Pig has a great, laid back atmosphere and I can definitely see myself coming back here again soon for a casual lunch. The menu boards showcased their locally sourced meats, which I also need to try out soon. Grilling season is upon us!
Thanks to Adam for organizing a fantastic event and thanks to Local Pig for hosting an awesome event! I’ve got my eye on that ribeye…

This event was pretty crowded and there wasn’t a very big space in Local Pig. I always think Adam does a great job getting all this together and is always friendly. I was not a fan of the pig heart.
I got there a bit late, so that’s my fault. I just didn’t feel like anyone could hear anyone because it got so loud. The strawberry drinks were tasty. I also felt like the people that worked at Local Pig were more annoyed than helpful.