Pig Ate My Pizza
Pork Nugs – Fried Pork Strips, Soy Marinade, Maple Glaze, Black Pepper, Lime
Morning Maple Pizza – Maple Sausage, Gruyere, Bacon, Scrambled Egg, Sunny-side Up Egg
Apple Strudel – Apple Butter, Cinnamon Mascarpone
Managed as a sort of hive-mind collective featuring creative food in a raucous setting it was with a big smile on the face that Pig Ate My Pizza was entered immediately after dinner at Travail Kitchen and Amusements, The Buckeyes and Penn State playing live from Happy Valley on Televisions at the Bar and a seat conveniently emptying mere seconds after adding the name to a wait list.
Owned by the same team led by James Winberg, Bob Gerken and Mike Brown, the former home of Travail now repurposed as a neighborhood Pizzeria featuring anything but average Pies, Pig Ate My Pizza has quietly served the Robbinsdale community for five years and although accolades may not match any of Ann Kim’s spots the passion is on par as are the ingredients and items made from them.
Adding dash of Gastropub to the mix with several Bar Snacks and Craft Brews, the environment narrow and cramped but not uncomfortable, it was after weighing hunger versus menu descriptions that three plates were requested, the first called “Pork Nugs” taking lean strips of Swine and flash frying them before adding what tastes a lot like what one gets on Korean Fried Chicken but with a touch more sweetness.
Not especially a place for purists, a simple Margherita best sought elsewhere, PAMP’s Pies instead reference thicker “Pan” Crusts found throughout the Midwest but for those looking for something different there’s little doubt one Hot Gandhi with Tikka Masala or a Bay of Pigs with Mustard and Pickles will intrigue, though on this particular night Morning Maple won out and “Breakfast for Dinner” was a great success thanks to housemade Maple Sausage, Bacon, Eggs and Cheese though it may have been better off without the Microgreens.
Half tempted to finish up with Corn “Crack Pie,” IE an individually sized version of the Crème Brulee just tasted at Travail, it was instead on the bartender’s recommendation that Apple Strudel was ordered, the $7 portion easily sharable and served warm with buttery Pastry surrounding stewed Apples and two quenelles of Cinnamon Mascarpone on the side.
www.travailkitchen.com/pigatemypizza
