“Don't buy a pig in a poke.” Or “In a pig’s eye” or “you can’t make a silk purse out of a sow’s ear” or “when pigs fly.” And who can forget the kerfluffle during the 2008 election over “lipstick on a pig.” But have you ever heard of a “blind pig?”
“The term ‘blind pig’ originated in the United States in the 19th century; it was applied to lower-class establishments that sold alcohol during prohibition. The operator of an establishment (such as a saloon or bar) would charge customers to see an attraction (such as an animal) and then serve a ‘complimentary’ alcoholic beverage, thus circumventing the law.
“The difference between a speakeasy and a blind pig was that a speakeasy was usually a higher-class establishment that offered food and entertainment. In large cities, some speakeasies even required a coat and tie for men, and evening dress for women. But a blind pig was usually a low-class dive where only beer and liquor were offered” (blindpigofasheville.com).
Oh, and it is also the name of one of Phoenix Magazine's Best New Restaurants of 2013--The Blind Pig.
We had eaten at Uncle Sal’s in October 2012 and, to be gentle, were not overly impressed with that restaurant’s take on Italian food. When Chuck queried our server about the kind of beef used in the Philly cheesesteak (ultra thin sliced rib eye is the standard), her response was “It’s Philly beef.” Not the right answer. And things went downhill from there.
There were a number of interesting entrees starting with the Shrimp and Corn Tamale with grilled fresh shrimp in a cream corn cilantro sauce and moving along to The Pig’s Mexican Pizza (sharp white cheddar cheese, house spicy chorizo, fresh shredded cabbage, cilantro, and jalapenos) and the Torta Ahogada (Pig’s Drowned Sandwich) with shredded chicken, refried beans, crumbled queso fresco, chunky guacamole, and pickled jalapenos on a torta bolillos roll with red chile sauce.
But this mushroom lover couldn’t resist the Wild Mushroom Quesadilla with shitake and portobello mushrooms, caramelized onion, jalapenos, roma tomatoes, fresh sharp white cheddar cheese, and cilantro and served with a wonderful mixed vegetable relish/salad and a cup of jalapeno ranch dressing.
The fresh veggies, a combination of carrot ribbons, radishes, red onions, and cucumbers in a light and bright dressing lightened the richness of the quesadilla.
Chuck decided to order tacos and had his choice of al pastor, short rib, fish, chicken, and carne asada. He chose the latter on flour tortillas and with a side of refried beans.
To accompany our lunch, we shared a basket of chips that came with both guacamole and one red and green salsa.
And to finish off our 5.0 Addie meal, we (or should I say the three of us) shared a small slice of refreshing key lime pie.
To review the role of Adler, Kitty Humbug, and the Addie rating system, read the November 14, 2011 blog.