FULL AND FIZZED
This gastropub’s dishes are laced with booze and a little bit of humor
TIPSY PIG
Beer, when served in the right temperature and in the perfect glass, makes a great drinking experience—but when paired with the best complementary dish, the experience becomes sublime. Matching food with beer can really elevate a dish and provide a contrasting yet interesting and refreshing mix of flavors to please the palate. Tipsy Pig, a newly opened gastropub in Capitol Commons, has risen to this challenge and even took a step further by making alcohol an ingredient in some of their best-selling dishes. Such is the case with its Jack and Coke barbecue ribs—pork ribs rubbed, marinated, and seasoned with spices and a shot of good ol’ Jack Daniel’s. It’s a combination that blends the sour mash of whiskey and the tangy taste of barbecue sauce slathered in tender, falls-offthe-ribs pork. “It brings another dimension and depth to the dish,” chimes in chef Rainier Barbers. For a hungry group, the Beer Can Chicken will not disappoint, as it is as delicious as it is a sight to behold. A whole beer-flavored roasted chicken is served on top of a can of beer. Another dish that one can’t miss is the Belly Good Sisig Tacos, the chef’s own version of everyone’s favorite local beer complement. The crispy sisig that is wrapped in tortilla and glazed with Asian soy garlic is sure to enhance a drinking session, whereas the Spiced Chicken Quesadilla is a fitting choice for those who are simply looking for something good to nibble on.
Cheekily named drinks such as Dirty Salted Caramel Martini, Emily’s Garden, Ron-dezvous, RJ Mint Spritzer, and Dancing Papi form part of Tipsy Pig’s extensive collection of drinks. Chef Rainier shares that the names came from inside jokes among partners.
The dishes are served on wooden boards while drinks, in cool little mugs that add to the restaurant’s classy yet laid-back appeal. The interiors are quite impressive as well. In what Chef Rainier refers to as a “deconstructed barnhouse,” the place features wooden planks on the walls and accents on high ceilings, all carefully thought out and designed by owner Ton Gonzales, an architect by day and restaurateur by night. After a night of merrymaking and dining at Tipsy Pig, you’ll certainly come out of this watering hole feeling fully satisfied and happily buzzed.