5 Things to Eat at The Crispy Pig

The Crispy Pig, a lively comfort food restaurant in Sea Cliff, updated its menu at the start of December with dishes like pork ramen, a black garlic burger and French onion soup, deviled eggs with Benton ham and pork shank osso buco. It also replaced the pork belly board with thick-cut bacon. But Michael Imbriano, who owns the restaurant with his wife, Jodie, said the following five always-sought-after signature dishes are here to stay.

Related Content: The Crispy Pig Delivers Southern Comfort Cuisine

Lemon rosemary pan-seared catfish

The Crispy Pig

Lemon rosemary pan-seared catfish at The Crispy Pig. image: facebook.com/thedrunkenpigny

Imbriano said this item is one of the restaurant’s most popular dishes. It comes with a nice kick of garlic and pancetta and has an infusion of extra freshness with collard greens from Rottkamp Farms.

Prosciutto-wrapped meatloaf

The Crispy Pig

Prosciutto wrapped meatloaf. image: facebook.com/thedrunkenpigny

The veal and pork meat combo is wrapped in prosciutto, baked and then covered in homemade smoked barbecue sauce, which gets the smokiness flavor from paprika imported from Spain. For finishing touches, it comes with a fried egg on top and a side of homemade mashed potatoes.

Half-rack St. Louis BBQ Ribs

These meaty ribs are braised for six flavor-inducing hours and come with hand-cut Idaho potato French fries and are served with a shaved kohlrabi brussel sprouts slaw.

‘Dirty’ Mac and Cheese

The 'Dirty' Mac and Cheese is a signature starter at The Crispy Pig. image: facebook.com/thedrunkenpigny

The ‘Dirty’ Mac and Cheese is a signature starter at The Crispy Pig. image: facebook.com/thedrunkenpigny

Gemelli pasta is mixed with taleggio and aged provolone, fresh jalapeño and pancetta, baked and then topped off with a splash of homemade roasted collard greens vinaigrette for a mac and cheese incarnation that diners have come to love.


“I have to say, our wings are phenomenal,” Imbriano proudly boasted. “We use Harvest Land antibiotic-free wings. They are twice cooked. They are first cooked confit-style, so they roast in their own fat. Then we let them cool down, individually batter them with a homemade batter and then when the customer orders them, we fry them and sauté them in homemade barbecue sauce.” I’ll take two orders, thank you.

carl corry

Carl Corry is an associate editor at Long Island Pulse. Have a story idea or just want to say hello? Email carl@lipulse.com or reach out on Twitter @carlcorry