New York, NY 10014
Village Voice's Description
Moving into the old Rubyfruit space in the West Village, Swine occupies two floors of a Tudor town house. The bottom level is semi-subterranean and rec room--ish, with an open kitchen in the rear, while the upper floor is like an ancient tavern, lit by flickering candles and offering dark nooks here and there. Despite the name's suggestion, pork products constitute only a small proportion of the New American--style menu. Among them are a cool-to-the-tongue foie gras torchon served with toast, chunky headcheese with bread-and-butter pickles, and a rather predictable pork belly entrée. Go instead for the bacon-braised rabbit leg over polenta or the hamburger, made with brisket and bone marrow and moist. The menu favors small plates in myriad categories, and your best bet might be to assemble one of the three-, five-, or seven-choice boards from lists of charcuterie, cheeses, and cold cuts, making nice drinking snacks, but not really full meals. --Robert Sietsema
Tips from foursquare
What's your porkiest dish? Can you make it porkier?
Bone marrow/brisket burger might go down as one of my top 3 burgers of all time. Wow. Potato chip nachos w/ pork belly are also banging.
Great spot for wine-on-tap or a Bone Marrow & Brisket Burger...yep. One of the best burgers in NYC and it comes with delicious potato wedges. Pay with Cover and skip waiting for the check!
I want to marry this burger...
Pinball machine is free to play!
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Reviews and News
Looking like it was wrested from the English countryside, this West Village Tudor house is now home to Swine. A few months ago, the old Rubyfruit... More on Swine »
For nearly two decades, the whitewash-and-timber Tudor house near the corner of Hudson and Charles was a bi-level bar named Rubyfruit, after Rita Mae... More on Swine »
The ditch dogs at Ditch Plains are a notable gutbomb. It's been over a year since FiTR embargoed the use of the term "gutbomb" on our website,... More on Swine »