Donald Link's ode to the pig is housed in a converted warehouse a few blocks from Lee Circle. Stephen Stryjewski's menu, made up of appetizers, small plates and a half-dozen large plates, offers pork in a variety of forms, from homemade charcuterie, boudin (removed from its casing and formed into a ball before being breaded and fried), crispy pig's ears, spicy grilled ribs and a fork-tender version of the namesake dish served with cabbage stewed in pork jus. It's stupendously popular, and diners are advised to book in advance as "attempting to go to without a reservation is an exercise in futility."