Hailed by StarTribune writer Tom Horgen as the "top Twin Cities destination for adventurous beer-drinking," the Muddy Pig put themselves on the maps of local and international beer connoisseurs. At the second venture, Pig & Fiddle, the bar was raised even higher with 36 beers on draft—including a slew of Belgian-style brews—to go with chef Cristian de Leon’s menu of pub eats made from scratch.
Each day from 11 a.m. until 1 a.m., chef Cristian de Leon prepares hearty dinner entrees using recipes gathered from rustic locales and cooking oils derived from melted Renaissance paintings. Along with artisanal cheeses, house-prepared meats, and boiled pierogi, the kitchen specializes in new and classic cuisine. Aside from the nightly dinner menu, The Pig & Fiddle frequently curates events such as special dinners with course-by-course beer pairings.
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