If you consider yourself a carnivorous adventurer who craves some fun when you eat out, then Derek Ronspies’ 2nd floor Fremont nose to tail restaurant, Le Petit Cochon, is for you.
But let’s be clear. We are not talking about satiating the appetites of simpleton beefcakes whose idea of a superb meal is pounding six Whoppers.
Derek cooks beautiful food. Anyone who has been to Art of the Table, owned by Derek’s brother Dustin and where Derek was co-cheffing right before opening Le Petit Cochon, has had the privilege of seeing his mad skillz firsthand.
A pig face fritter may sound like a rustic dude thing to eat, until you factor in the yellow lobster mushrooms, treviso, tomato jam, and pine nuts that Derek has carefully chosen to go along with that dish. Expect marow, foie, tongue, and testicles prepared in a way that elevates the piggy to its rightful status as king of meats.
When you compliment Derek on his piggy mastery, he is the first to credit Olsen Farms, where he sources most of his meat. “They have the best meat. All I have to do is cook it.” Just so you know modest Derek, I pick up Olsen Farms’ meat from the University Farmers Market too and I agree it’s hella special, but my porkchops never turn out like yours.
For you Art of the Table cult followers, you will beam from ear to ear when you see the Phat Ass Porkchops on the menu. Chef Derek is serving it up with cheddar grits, collard greens, mustard, and plum jam.
Come in for a full-fledged meal or stop in for a drink and a charcuterie plate.
If you frequented Le Petit’s predecessor, Showa, you will find Derek has made a lot of changes to the space. He knocked down a bunch of walls so it feels brighter and more spacious. He also lengthened the bar area, where people seem to like to congregate.
Julien Perry, editor of Eater Seattle, is already smitten. Her prediction: “This place is going to do so well. I’m coming back tomorrow for a drink.”
Tip: Make room for dessert. I eyed a fancy Italian ice cream machine in the restaurant. Derek confirmed he bought the same ice cream model that his bro has at Art of the Table. That machine churns out some smooooth ice cream. Cherry vanilla, creme fraiche, and more flavors are currently on tap.
Doors officially open today at 5:30 pm so get your arse over there, and save me a seat.
Normal hours of operation: 5:30pm – midnight, Tuesdays- Saturdays.