Tipsy Pig

The British still have that invasion thing down pat, and the Tipsy Pig is riding high on the gastropub wave that is sweeping across America faster than a regiment of redcoats.The general in charge of the troops is chef Daniel Burckhard, who crafts an earthy, flaky chicken pot pie and an extraordinarily light fish and chips with hand-cut fries served in a geometric stack. His famous smoked-bacon mac and cheese is so rich that the ordinary version that passes for comfort food now seems like Lite. A diverse, well-chosen wines supplement a list of microbrews and imports available by the “Piglet” (10 oz.) and “Tipsy Pig” (20 oz.). Whimsy pervades the pub’s space as well; in the library-like rear dining room, stocked bookshelves lend a Sherlock Holmesian feel. By contrast, the front room can get raucous, with a bar that’s open, as advertised, “until the last man or woman is standing.” If only Ed Sullivan were still around to do for the Tipsy Pig what he did for the Beatles.

sweet seats

The upholstered banquette that runs along the main dining room is the ideal spot both to dine and to watch the crowd.

chew on this

Ask for the check, and it will arrive inside one of the hardcovers from the bookshelves in back. And that speaks volumes about this restaurant.Tipsy or not, this pig has class.


dinner: Mon.–Sun. 5 PM–10:30 PM
brunch: Sat.–Sun. 11 AM–3:30 PM

price range

$13 (Tipsy burger) to $22 (pan-roasted skirt steak)