Returning to the Ravenous Pig in Winter Park

     When I travel, invariably I seek out unique meals.  However, sometimes a restaurant is just so sensational you can't help but to want to return back again and again.  The Ravenous Pig is rightfully lauded as one of the best dining options in Central Florida, and since the menu is constantly changing, each visit feels as special as the first time.  The culinary virutoso duo, James and Julie Petrakis (chef/owners), really set the bar for gastropubs everywhere.
     While many restaurants have mastered the art of throwing some liquors together, adding a cutesy name, and then charging $14 for a "lovers kiss" chocolate martini, it is far more rare to find quality craft cocktails.  Thankfully the folks at the Ravenous Pig really know their stuff, producing delicious and different options.  The Franco 75 (Enlightened Grain Rosemary & Lavender Vodka, House-made Sour, and Sparkling Wine) was an interesting and refreshing first choice.  With hints of rosemary, white grapes, and green apples, plus some serious bubbles, it was like drinking a more complex (and alcoholic) variation on lemon lime soda. 

    The Bitter End (Borgetti Espresso Liqueur, Fernet Branca Italian Bitter Liqueur, and Capano Antics Vermouth) was not quite what I had expected.  Strong espresso flavor up front, you got almost an Averna nose towards the middle and then the drink finished with a strong bitter flavor.  Also, you could of course taste the vermouth.  Kind of a dark horse, it isn't bad, it just might not be for everyone and it is definitely not for the girl in the group looking for a sweet and fruity cocktail.

     The Rye and Chai (High West Double Rye, Dancing Pines Chai Liqueur,  House-made Sour, and Lemon Bitters) may have been my favorite of our selections.  A restorative brew whose complex flavor tasted of sweet oranges, cinnamon, coconut, and vanilla.  While there was a little bite from the rye, it was incredibly well balanced (my apologies as this one was finished before there was any hope of taking a picture).
     We started with the infamous "Gruyere Biscuits."  A steal at $4 a pop, they are pretty filling and a refined nod to a classic Southern staple.  Each basket comes four to an order, with every biscuit boasting layers of fluttery dough.  Considering the visual density, they were actually far lighter than they looked.  Moreover, the smoked sea salt butter was smooth and velvety, so supple that it was practically cream.  The only teensy disappointment was that I didn't really get as much of the cheese flavor as I would have liked.

Next, we enjoyed the "Crispy Veal Sweetbreads," which were rich and buttery.  Accompanied with a savory broth, a marcona almond puree, chickpea panisse, pickled ramps, and a rhubarb and fava bean relish, it was a nicely umami treat.  The fried panisse balls added a wonderful textural curveball which counterbalanced the smooth sweetbreads sublimely.

The "Florida Bay Scallops" came with a traditional black pudding, potato puree, barley-stout jus, golden raisins, and a pinenut relish.  The blood sausage arrived as a brick of dark looking meat that tasted like an Argentinean sausage, with some cinnamon thrown in for good measure.  The smattering of sweet bay scallops alongside it made for a fun twist on a standard "surf and turf."  A thoroughly hearty choice to begin the meal.

As for the entrees, the "Saffron Maltaglati" came with lovely al dente triangles of pasta, roasted fennel, almond crumble, olives, pomegranate, and orange-glazed duck...it was flawless.  The pomegranate seeds gussied things up a bit and delivered a nice burst of flavor, complementing the generous servings of sweet duck.  Additionally, the combination of fragrant saffron, fruit, salty olive slivers, and nutty almond crumble proved an addictive combination.  One of the most impeccable and delectable pasta entrees I've encountered, possibly ever.

Unlike some primal, on the shank versions I've been finding more frequently served as of late, the succulent "Colorado Lamb Leg" was beautifully sliced and lorded over a smoky green farro, charred artichokes, and chianti onions.  The pure fatty meat was incredibly tender.  Embellished with a chermoula yogurt, which looked like a Japanese mayo, the sauce tasted liked mint and orange, with a bit of pungency as a result of the yogurt.

My sweet tooth, and inner 5 year old, could not resist the PB & J semifreddo.  Atop a crunchy graham crust was a thin layer of hauntingly incarnadine jam, and a silky topping of peanut butter and white chocolate that reminded me of a luscious cross between ice cream and mousse.  Additionally, there was a sweet and tart raspberry sorbet, and for extra crunch they provided a couple of slabs of caramelly homemade peanut brittle.  A far more tasty take on your standard PB & J!

Unparallelled flavors and innovative dishes and drinks, the Ravenous Pig is unequivocally an Orlando sensation.  There is a playfulness to the menu that makes the whole experience utterly delightful.  Still keeping my fingers crossed that one day they'll open a location further down South!
      As I had mentioned in my previous post on The Ravenous Pig, if you're looking for their latest specials, you can follow them on twitter @RavPig.  Also, I recommend making reservations (407-628-2333).