Roasting the Pig

Feb 18, 2013

20090721-hearth-roastWe’re foregoing cocktail hour on Thursday evening for a little pig.

Okay, we’re only delaying cocktails, but it’s all in order to honor and partake of one from the family Suidae, the omnivorous domesticated hoofed mammal descended from the wild boar and domesticated over 8,000 years ago—also commonly known as hog, swine, porker, and pig.

We’ll be arriving at King’s Row in Old Pasadena no later than 6 p.m., handing over fifteen bucks, and aiming for the head of the line. With the cost of Wilbur comes salad and mac ‘n cheese, but we’ll be salivating for the skin-crispy crackle, rich meat, and porky juices. (Perdón to all of our vegetarian and vegan readers.)

King’s Row Gastropub: Swine ‘n Dine
Thursday, Feb. 21st., 6-9:30 p.m.
20 E. Colorado Blvd., Pasadena 91105
Cost: $15 or call 626.793.3010





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