A bonus was we could partially see the kitchen area and that was totally fun to watch. We had had pre-dinner drinks at LuxBar (highly recommend) and so we dove right into wine. I believe at the recommendation of our lovely bartender we had a white wine to start us off since our first dishes were vegetables, followed by a fatty dish that would require something to help cut through the fat.
|Beets, peas in background|
We ended our journey with two items from the menu category of "a la plancha" or items from the grill. My dining companion was dying to try the sweetbreads and I talked him into the turkey leg confit. If you are not familiar with sweetbreads they are glands from an animal, usually thymus or pancreas. The ones we had were from a pig, yum. They were soft and creamy, perfectly paired with fennel and apricots. The sweetness from the apricots was excellent with the fat from the fried sweetbreads. The turkey leg. Oh my again. My companion didn't want it but I talked him into it and he was so glad I did. You can't go wrong with confit, cooking something slow and low on the bone, there is nothing that beats it. The meat just melted in our mouths. The seasonings was salty and herb-y just what you'd want with a meat like turkey.
There are so many choices at The Purple Pig, you can't go wrong and the staff is there to help you out and answer any questions you have. The place lends it self to fun, laughter and getting to know your neighbor, we shared a few items with a couple next to us at the bar and talked food and then also were joking with some people standing behind us who were coveting our seats, we promised they could have them when we got up but that they had to order the pig's ear. What a fun night. We had so much meat we didn't have room for dessert but the list looked awesome.