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The Black Pig is Chef Michael Nowak's answer to creative, European-inspired cuisine in Cleveland.

The Black Pig offers European-inspired New American cuisine in Cleveland’s premier neighborhood for dining and nightlife, Ohio City. Our regular menu changes and locally-sourced, seasonal ingredients reflect Chef Michael Nowak’s 15 years of experience and classic training, allowing for flexibility and creativity. Our full bar specializes in hand-crafted house cocktails, as well as your favorite classics, alongside an extensive wine selection and the finest craft beers available.

Photo by  Alexis M. Carek
 

Contact

2801 Bridge Ave
Cleveland, OH 44113

(216) 862-7551

Hours

FOOD
TUES-THURS: 4p-10p
FRI: 4p-11p
SAT: 11a–2p, 5p-11p
SUN: 11a–3p

DRINK
TUES-THURS: Until 11p
FRI & SAT: Until 12:30a

Closed Monday

The Black Pig is happy to offer two private dining rooms available for brunch, lunch, and dinner events. We are able to provide a variety of menu options including appetizers, coursed meals, and desserts— flexible and always seasonal, with the ability to accommodate most dietary restrictions.

In order to best serve our private diners alongside our normal reservations, all parties of 15+ guests are required to have a limited menu and are presented with one check, able to be split up to 5 ways. Parties exceeding the capacity numbers listed for our private dining rooms can be accommodated in the form of a restaurant buyout with the appropriate advance notice.

To find out more information and start planning your party, click the button below to fill out our private dining inquiry form. We will respond to your request as soon as possible.

Please note that the completion of this form is in no way a binding contract and does not guarantee a reservation.

Upstairs Private Dining Room

Capacity: 40 Guests
Pictured: Images 1-4 (Click to Enlarge)

Located on our second floor, the upstairs dining room allows for privacy that is perfect for cocktail parties, rehearsal dinners, and other intimate special occasions. This room is typically available on both weekdays and weekends.

Downstairs Private Dining Room

Capacity: 30 Guests
Pictured: Images 5-7 (Click to Enlarge)

This room is perfect for smaller, weekday events such as meetings or conferences that require the accommodations of a private space. This room is typically not available on weekends due to the volume of reservations on these days.

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Our menu changes regularly and seasonal offerings may be subject to availability.
This menu is meant to be a representative approximation of our current selections.

SNACKS & SHARES

HOUSE-MADE CHARCUTERIE
Mustard, Black Pig Pickles

ARTISAN CHEESES
Ohio Fruit, Honey, Nuts

MEAT AND CHEESE A sampling of both the Charcuterie and Cheese plates
 

SMALL PLATES

APPLE AND RADISH SALAD
Buttermilk Vinaigrette, Herbs, Crispy Quinoa

FINGERLING POTATOES
Truffle, Parmesan, Fennel Aioli

CORNED CHICKEN LIVERS
Beet Mustard, Caraway, Frisse, Pickled Shallots

CHARRED BROCCOLI “Oscar”
Crab, Bearnaise

MUSSELS Fennel, Sausage, White Wine Broth,Rouille Toast

SPRING GNOCCHI Asparagus, Pecorino, Black Pepper, Verde

RICOTTA TOAST Coffee Brioche, Carrots, Charred Salsa, Cilantro
 

MAINS

FETTUCCINE BOLOGNESE
Ohio Beef and Pork, Tomato, Herbs, Parmesan

MUSHROOM AGNOLOTTI
Mushroom, Leeks, Swiss Chard, Parmesan

FISH IN CARTOCCI Cod, Tomato Braised White Beans, Fennel

LAMB SHANK
Avgolemono, Potatoes, Fennel, Celery

RIBEYE Mushrooms, Celery Root Soubise, Pickled Sunchokes

ROASTED CHICKEN Butter Bean Salad, Shmaltz Crutons, Charred Leek Crema

BLACK PIG BURGER* Shallot Jam, Mushroom Duxelles, Brie, Aioli 

TASTING MENUS

Please note that these selections change frequently and are especially subject to availability, as some items might not be offered elsewhere on our menu. See our in-house menu for the most up-to-date 'Tasting Menus' offerings.

3 COURSE TASTING

1ST COURSE:  LOCAL GREEN SALAD Lemon Vinaigrette, Radish

2ND COURSE: CHOICE OF MAIN
Ask your server about daily options.

3RD COURSE: REVERSE AFFOGETO Coffee Ice Cream, Warmed Spiced Milk, Whipped Cream, Peanut Butter Crumbles.

3 COURSE PASTA TASTING

1ST COURSE: SCARRPINOCC Rutabega Filling, Brewer’s Sugar, Grain Mustard, Parmesan

2ND COURSE: HAM TORTELLIN Roasted Onion Brodo, Pumpkin Seed Oil

3RD COURSE: PAPPARDELLE Braised Lamb, Preserved Orange, Chard, Bread Crumbs

    

OHIO PORK

The Black Pig proudly served pork raised on small family farms in Ohio.

PORK RINDS
Dill Pickle Dusted, House Hot Sauce

PORK NUGGETS
Pig’s Head Croquettes, Ohio Honey, Dijonaise, House Pickles

COLD CUT SALAD Sahved Pork Loin, Cabbage, Broccoli, Celery, Buttermilk Vinaigrette

MEATBALLS Radishes, Fregola, Kale Pesto, Buttermilk Ricotta

BLUE PLATE DINNER-STYLE SANDWICH Roasted Pork, Texas Toast, Brown Gravy, Peas

PORK TENDERLOIN Yucca Dumplings, Broccoli, Paprika Emulsion

FOOD

BRUNCH SALAD Rittman Orchard Apple, Chili Vinaigrette, Bacon, Ricotta 

HOUSE-MADE CHARCUTERIE Mustard, Black Pig Pickles

ARTISAN CHEESE Ohio Apple, Honey, Crackers

CORNED CHICKEN LIVERS Beet Mustard, Caraway, Pickled Shallots

GREEK YOGURT Apple Butter, Granola, Honey

TOAD IN A HOLE Griddled Bread, Taleggio, Truffle Butter, Egg



OPEN FACE HAM AND CHEESE Rouille Toast, House-made Ham, Cheese Sauce

OMELETTE Herbs, Whipped Ricotta, Dressed Greens

Biscuits & Gravy Cheddar + Chive Biscuits, Andouille Country Gravy, Sunny Eggs

BLACK PIG BREAKFAST Two Eggs, Bruleed Bacon, Potatoes, Toast

BRAISED DUCK LEG Smothered Eggs, Southern-Style Braised Greens, Maple, Smoked Walnuts

BLACK PIG BENEDICT Pate, English Muffin, Poached Eggs, Hollandaise

FRENCH TOAST “Bananas Foster”, Bacon, Maple Syrup

PORK CUTLET   Smoked Apple + Truffle Dressed Greens, lemon

SHORT RIB HASH Roasted Pepper Relish, Black Garlic Aioli, Sunny Eggs

BLACK PIG BURGER Shallot Jam, Mushroom Duxelles, Brie, Aioli

COCKTAILS

HOUSE BLOODY MARY Watershed Vodka, Bloody Mix, Black Pig Pickles

MIMOSA Glass | Pitcher Prosecco, Orange Juice

CHEF”S COFFEE Averna, Bailey’s, Chartreuse Whipped Cream 

THROWIN’’ SHADE Madtree Shade, Shot Of Watershed Gin

Guardian Cold Brew Coffee
 

SIDES

Toast With Truffle Butter

Fried Potatoes

BrulÉed Bacon

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FLOWER SOUR
Gin, St. Germain, Lemon, Grapefruit, Sparkling Wine

WHERE’S WALNUT
Johnnie Walker Black, Luxardo, Benedictine, Lemon

CORRIDA
Yellow Chartreuse, Mezcal, Luxardo, Lime

EXECUTIVE DECISION
Old Forest Bourbon, Bonal, Cocchi Americano Bianco, Full Measure Bitters

BLACK LIGHTENING
Johnnie Walker Black, Luxardo, Benedictine, Lemon                               

PINK CASHMERE
Watershed Bourbon Barrel Gin, Cocchi Americano, Rosa, Luxardo, Peyond’s Barrel Aged Bitters

KIDS A BEAUT
Watershed Gin, Chartreuse, Lime, Luxardo, Simple

SOME CALL ME TIM
Watershed Apple Brandy, Benedictine, Pisco, Maderia,Lemon, Chinese Bitters

NEGRONI BIANCO
Death's Door Gin, Salers, Cocchi Americano Bianco, Amaro Dell'Erborista



 

draft

SAUCY BREW WORKS Habituale Kolsch   

BURIAL Hawkbill Hazy IPA

BOTTLES & CANS

COORS BANQUET BEER                 
BROOKLYN LAGER
MARZ BREWING CHUG LIFE SPARKLING LAGER (500ML)
STIEGAL PILS (500ML)
BURIAL SHADOWCLOCK PILSNER
SCHONRAMER GOLD LAGER (500ML)
GOOSE ISLAND SOFIE FARMHOUSE SAISON

GOOSE ISLAND LOLITA SOUR CHERRY ALE
REISSDORF KOLSCH
STILLWATER STATESIDE SAISON
PRARIE STANDARD FARMHOUSE
OMMEGANG RARE VOS

MARKET GARDEN CITRAMAX IPA
MARKET GARDEN MIDNIGHT VORLAUF COFFEE PORTER
OSKAR BLUES PINNER IPA
COLOMBUS BREWING THUNDERLIPS IPA
HALF ACRE GONE AWAY IPA

ELYSIAN SPACEDUST IPA
3 FLOYDS GUMBALL HEAD HOPPY WHEAT
NEW BELGIUM ACCUMULATION WHITE IPA

FAT HEADS HEAD HUNTER IPA
STILLWATER EXTRA DRY SAKE SAISON
DUVEL GOLDEN ALE

SAUCY BREW WORKS FAUXBIA WHITE STOUT
EVIL TWIN NO HERO OATMEAL STOUT                                    LEFT HAND MILK STOUT NITRO                                          DOGFISH HEAD WOOD AGED BITCHES BREW                    STIEGL GRAPEFRUIT RADLER                                              SHACKS BURY DRY CIDER                                                        GOOSE ISLAND BOURBON COUNTY BARLEYWINE

 

(All Wines by the Glass & Subject to Availability; Full Bottle List Available In-House)

SPARKLING, & ROSE

'16 TAVEL ROSE, Dom. Carteresses, FR     

'16 SPARKLING ROSE, Cleto Chiarli Lambrusco                                         

NV BLANC DE BLANCS, Moutard, FR   

NV CHAMPAGNE, Besserat Brut, FR   

WHITE

'16 Sauvignon Blanc, Cep, CA

‘15 Chardonnay, Moutard Diligent. FR

‘09 Grillo, Timpune, Italy

‘15 Riesling, Darting Kabinet, Germany

‘15 Grenache, Portal de Priorat ‘Gotes’, SP

‘12 Pinot Grigio Rumato, Sant’Elena, Italy

‘16 Pinot Blanc, Wittman 100 Hills, Germany

RED

‘16 Nero d’Avola, Cantine Colosi, Italy

11 Chianti Classico, Villa Buonasera, Italy

‘14 Pinot Noir, Cultivate, CA

‘15 Malbec, Chateau Laubrie, France

‘13 Cotes du Rhone, Rene Bessac, France

‘14 Cabernet Franc, Villenueve, Saumur, FR

‘16 Dolcetto d’ Alba, Ascheri, IT

‘15 Cabernet, Errazuriz Max, Chile