After making waves as sous chef at Chef Mavro, then operating pop-up nights and a noodle stand at farmers' markets for two years—not to mention a six-month stage at San Francisco's Rich Table—rising star Andrew Le opened his own place in November 2013. The Pig and the Lady is a casual noodle house by day, attracting downtown office workers, but becomes a creative contemporary restaurant by night, when serious chowhounds come out. Drawing on both his Vietnamese heritage
and multicultural island flavors, the talented, playful Le is a wizard with spice and acid, turning out dishes of layered flavor such as "coffee can bread" (which is baked in Café du Monde coffee cans) with chicken liver paté, Kyoho grapes, and pink peppercorns. Another innovative dish is porchetta with pomegranate-arugula salsa verde. A young, creative crowd, craft cocktails, and affordable prices keep the DIY-chic space (Le's family and friends did everything!) with exposed brick hopping.