Fodor's Expert Review The Pig and the Lady

Chef Andrew Le's casual noodle house attracts downtown office workers by day, but by night it becomes a creative contemporary restaurant, pulling in serious chowhounds. 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. Other innovative favorites include porchetta with pomegranate-arugula salsa verde, lemon ricotta ravioli with butternut squash and tumeric, and house-made soft serve ice creams and sorbets. The restaurant operates a popular food stand at the weekly Blaisdell Center farmers' market, and its sister restaurant, Piggy Smalls, serves a scaled-down but similar menu in Kakaako.