Red Pig BBQ

Giamaria hit the ol’ nail on the head… If you truly believe in the old saying about «don’t judge a book by its cover» you should NEVER judge the Red Pig by its outside appearance.
If you love good folks, and great food, you’ll be glad you went there. Although I’ve not been there for their big rib, steak and seafood nights, I have been there for their normal, everyday fare. And, in saying that, I’ve loved each and every time I’ve eaten their food, and I’ve also enjoyed being served by waitresses who always are nice and really attentive.
It’s always clean inside, and they’ve always gotten top health ratings. Their burgers are handmade from fresh ground beef – not from frozen patties. The biggest mistake I once made was ordering a double burger with bacon and cheese, it was huge. I normally get a combo, which gives a person a huge amount of shoestring fries and a drink too, all included for a reasonable price.
Updates:
In not wanting to mislead anyone, I need to change the following comment because what I wrote about the steak & cheese I first got, wasn’t the norm, where I guess I just lucked out that particular day.
My initial review:
One time I ordered a cheese steak sub, and asked to hold the green peppers. It wasn’t like most places serve, with frozen, shaved mystery meat (aka ‘steak-​um’), this was made from quarter-​inch slices of tender steak, provolone, and whatever else you want on it. It was $ 7.50, which included fries and drink too – while most of their combos are less than that.
Updated review:
Here’s the updated facts. They do use regular, shaved meat like you see in most places when ordering a steak and cheese, and that’s fine with me But what’s incredibly wrong here, is the owner insists that whoever does the cooking, takes a cold hoagie roll, and puts the tomato, cheese, onions and meat ON TOP OF THE ROLL! I mean, who can eat a sub where everything is piled on TOP of the roll? It’s impossible, pointless, and not just that, but within a minute or two, the entire sub is cold. Putting the innards where they should go, makes it 1) possible to eat, and 2) keeps it warm as you eat it. Plus, the sub is put into a small basket with fries, making it even more impossible to eat the darned thing. I had to ask for a plate, fork and knife, and by then it was ice cold. It’s just plain stupid doing it that way. When I asked why they serve it that way, I was told «that’s the owners orders, and not our choice». I’d like to see the owner try and eat a stupid sub made that way. So be warned – you need to make sure you ask for your roll to be heated like most places do, and ask for the ingredients to be put INSIDE the darned thing. It’s absurd if you ask me, or anyone for that matter. This ain’t rocket science folks, and the owner needs to wise up.
Another update about their new brisket «special»:
I’m dropping my rating to 4 stars, and that’s because I took a friend there shortly after the Pig advertised they were serving brisket as a new item. I love brisket, but with a price tag at almost FIFTEEN BUCKS ($ 12.99, without even including a darned drink, which adds $ 1.80) NOT INCLUDING TAX & TIP, is incredibly overpriced. But that’s IF the meal was great, which it wasn’t, not by a long shot… When served, we got two small sides and loads of fries, and HALF a slice of Texas toast (really?). The brisket itself, the meat part that wasn’t blubber, was pretty darned good. But for the incredibly high price, the portion size was really skimpy – and nearly HALF the brisket on my friends plate was filled with slow-​cooked blubber. No kidding, almost HALF of it. Mine was no less than a third fat. We told the waitress about it, and she said the cook prepares whatever the manager/​owner has portioned out, so they couldn’t do anything about it because he/​she wasn’t there – how lame is that? My friend said this would be great if we were Eskimos, only that wasn’t funny at all once it came time to pay for our meals.
It costs us OVER $ 30 freaking bucks when tax was added, with tip, it was pushing $ 40. That’s just plain WRONG. Next time we feel like dropping $ 40 bucks on a meal, we’ll go to some higher end joint like Ruby Tuesdays and certainly not the Red Pig. That kind of price ain’t just way too high, it’s in lines with gouging folks, plain and simple. The owner needs to wake up and make some serious changes if he/​she wants us back for any brisket «special» ever again. But that won’t ever happen again, we’ll stick to the basic fare on the menu and call it a lesson learned.
If we go back for one of the Red Pig specials, we’ll stick with the BBQ chicken. We just can’t afford to take huge chances like we did that night.
I’ve eaten there lots of times, still like the place, and therefore will leave the beginning of my revue stand as is. Overall, the Red Pig has always been a great place.

Lordy, surprise, surprise, surprise! Looks are deceiving here! This little establishment is a hole in the wall style, little hidden gem. The outside is nothing to look at, but when you go in it’s energetic, cozy, bistro style with friendly faces all around. the food smells good, and it’s all home style. It was Friday night, and someone told the hubz there was this little hole in the wall restaurant claiming to have the best steak in town. The hubster had to try, he had been salivating for a good steak for a while. What can I say, it is the best steak in town! One it’s HUGE! For $ 11.99 you get a baked potato with all the fixins’, fresh salad with excellent dressings, and a ribeye steak cooked to absolute perfection, about 10oz. Now, granted mine looked massive, my hubster says 10oz, but mine looked like I kissed the hands of the meat gods to get this, it covered the ENTIRE plate! Well seasoned, though it could stand to be a smidge less seasoned, but I just don’t eat a lot of salt. Others may like it seasoned like this, so don’t quote me as bad for that! My baked potato was large and rubbed down nicely, and baked to perfection. My salad was fresh and the blue cheese dressing was spot on, yumm! All in all this was a fabulous surprise, a place I will definitely go again, and highly recommend for a juicy steak! Now just to give an idea, my husband lived in Texas for 20 years, cattle country, he is picky about the quality of his steaks, and he was high fiving all the way home over this little find!