Pig and the Lady restaurant (1 of 65)
Nov. 12 is the soft opening, and then — va-voom! — a day later, two years after debuting as a fixture at Oahu farmers' markets, Pig and the Lady grand-opens in its new brick-and-mortar home. It's a grand space, too, red-brick walls soaring to open ceilings festooned with chicken-wire light fixtures, a long bar running along one side of the dining room and in front, naked lightbulbs strung on wires criss-crossing the ceiling. Which — trust us — is just like Pig and the Lady's native Vietnam.
What's on the menu? Lunches of noodle soups, salads and banh mi sandwiches, much like the current farmers' market fare, and dinners featuring the noodle soups and more eclectic family-style and tapas plates. "Like what?" says chef Andrew Le, the discombobulated head to the right in this group shot. "Like flatbreads with schmaltz, pickled beef tongue and some other stuff." Look for six meat, six fish and six veg dishes at every night — and an oyster bar up front, where Le promises fresh raw oysters at or near cost.
The whole thing is a Le family endeavor combining Andrew Le's classic/eclectic culinary background with his mom's quintessentially Vietnamese fare. Note: Farmers' market appearances may or may not go on hiatus, depending on how consuming the restaurant turns out to be, and after the Nov. 13 grand opening, the first two weeks will feature lunch service only.
There's a lot of sweat equity already and a line of capital in place, but a significant portion of the build-out costs are coming from an Indiegogo campaign the family is banking on. Here's the url for contributions and perks: http://www.indiegogo.com/projects/a-brick-and-mortar-for-the-pig-the-lady/x/5301946. The campaign is just short of its $25,000 goal. You have until Nov. 11 to chip in. UPDATE: Pig and the Lady's Indiegogo campaign closed with $36,296 raised. — Mari Taketa
Pig and the Lady
83 N. King St.