I have actually been hesitating on pushing “publish” on this post because I am not quite sure I want the world to know about Green Pig Bistro. But, since I also want this magnificent place to receive all the glory it deserves, I mustn’t keep this to myself. GPB, as we like to call it, is hands down my favorite restaurant in Arlington. I love everything about it. I love that there is both outdoor, bar, and traditional sit down tables.
I love that in the hallway there are glass cases filled with books. Is Narnia behind the books? I feel like it must be. Why are there books there? Can I read them? Who cultivated this collection? I have so many questions.
I love that they have an ever changing cocktail menu with combinations that surprise me. Who puts lavender and jalapeño together? GPB, that’s who. And it is glorious.
GPB is only a block from my Pure Barre studio, so we spend an inordinate amount of time here. You know how in Cheers the theme song talks about a place where everyone knows your name? That’s GPB for us. And it isn’t just because one of our own, Alex, works there.
Maybe it’s because we always show up in yoga pants? That certainly makes us stand out.
Or maybe it is because we get the same thing every time, and it is perfection. See, what I really love about GPB, is the food. The delicious, delicious food. When James asked me where I wanted to go for my birthday, I was frankly surprised that he didn’t just know we were headed down the street to Green Pig. Since it was my birthday, I even convinced him to get “the usual.”
When we go straight from barre, we don’t bother getting entrees. There are too many delicious things to choose from. The key is to get all of the best appetizers and split them. This begins with French fries and Brussel sprouts. That’s right: Brussel sprouts. The reason you hated them as a kid? Because your mom didn’t know how to cook them like GPB does.
Then you add on chicken biscuits and shrimp with spicy mayo. If you’re feeling adventurous, spread a little of the spicy mayo on the Brussels. That’s right, mix and match.
Since I was with James, instead of my very small female friends, we also split an entrée. One of my favorite things (I know, I have been super liberal with the term “favorite” in this post, but everything GPB does is on point, so I can’t help it.) is that Green Pig really gets into the season. On the menu tonight? Scallops with a sweet potato puree, butternut squash, bacon and a cider glaze. Can you get any more fall appropriate?
Because we like to test the limits of our stomach, when sweet Alex brought out my birthday dessert, we didn’t even hesitate. Who says no to cinnamon sugar bread pudding? Not this gal, that’s for sure.
We left full, and happy, and when James mentioned that he felt “like a stuffed pig” I responded “no James, a green pig.” Hahaha just kidding. Wouldn’t that have been great though? 🙂