The Bourgeois Pig

  • Bars
  • Wine bars
Critics' pick
0 Love It
1/5
Photograph: Jeff Gurwin

The Bourgeois Pig

2/5
Photograph: Jeff Gurwin

The Bourgeois Pig

3/5
Photograph: Caroline Voagen Nelson

The Bourgeois Pig

4/5
Photograph: Caroline Voagen Nelson

The Bourgeois Pig

5/5
Photograph: Jeff Gurwin

The Bourgeois Pig

East Village

There’s nothing bourgeois about the industrial metal steps down to this East Village wine-and-fondue spot. But inside, ornate mirrors and antique chairs give the tiny red-lit space a decidedly decadent feel. Trendy locals snack on tasty bruschette or bubbling cheese fondue—the raclette is extremely good—served with heaps of assorted breads, crudités and fresh fruit for dipping. The brief wine list is well chosen and prices are halved during the weekend happy hour (5–7pm) and all night on Mondays and Tuesdays. At those prices, it’s easy to make a pig of yourself.

Venue name: The Bourgeois Pig
Contact:
Address: 111 E 7th St
New York

Cross street: between First Ave and Ave A
Opening hours: Mon–Fri 6pm-2am; Sat, Sun 5pm–2am
Transport: Subway: F to Lower East Side–Second Ave, L to First Ave, 6 to Astor Pl
Price: Average fondue: $18. AmEx, DC, MC, V

Average User Rating

4 / 5

Rating Breakdown

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  • 4 star:1
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LiveReviews|1
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Hannah D

To walk into this East Village wine bar is to stroll into another era. A simple façade adorned by wooden shutters and flickering torches gives way to a dimly lit lair that evokes an air of medieval luxury. The elegant décor (ornate tin ceiling, velvet and brocade upholstered furniture) seems fit for Versailles, but masculine metal accents add a sort of Game of Thrones ruggedness. The intimate hideaway hosts couples and small groups who settle in to sip wine- and beer-based quaffs finished with bitters, fresh fruits and house-infused spirits, or share bottles from a curated roster of French labels. Decadent Alsatian specialties like bubbly raclette and thin-crust tarte flambee stand out among other European indulgences like riffs on classic fondue (elevated with shrimp and lobster stock or cotija and chorizo).