What is The Black Pig?
We are Cleveland’s newest restaurant, located in historic Ohio City, a stone’s throw from The West side market.
What type of food do you serve?
We serve a seasonal menu of French inspired cuisine, using local ingredients wherever possible.
Sounds good! Do you serve lunch?
Only on Saturdays at Noon, a great stop for hungry market goers.
What’s the deal with the name, The Black Pig?
The name was inspired by Heritage breed hogs, large black pigs. Chef Michael Nowak has been sourcing the pigs from local farms for all of his restaurants.
You source from local farms? What are some of the farms you love?
We source from many small family and urban farms that we love and support. A few of our favorites include KJ Greens in Ashtabula, Refugee Response Farm across the street from the restaurant, Tea Hills Pork Farm in Loudonville, and Rittman Orchards in Doylestown.
Your Chef, where was he before this?
He was the Executive chef of Bar Cento and The Market Garden Brewery, both located in Ohio City.
Are you going to be open on Sunday?
Yes, we will serve brunch from 11am to 9pm every Sunday and close on Monday to give our staff a break.
Does your restaurant only serve pork?
Though we will offer a selection pork dishes that will change daily in preparation, we also offer a variety of other dishes including a selection of vegetarian friendly options.
Can I just come in, or should I make a reservation?
We accept walk-ins, but we would suggest making a reservation by clicking here.
Do you have a private party room?
At this time, we do not have a private functions room.
But you do have a bar, right?
Yes we do, and it can seat more than a few people. It specializes in affordable wines from the old world and new, hand crafted cocktails and American craft beers. Oh yeah, and it is open until 2am every Tuesday through Saturday.
Who did your cool murals?
Bob Peck. We like him. You should look him up.
This sounds great, where can I find out more information about what is going on at The Black Pig?
We are on Twitter @blackpigcle, Facebook/blackpigcle, or sign up for our updates by entering your email here. You can follow Chef on Twitter @chefnowak.
Michael Nowak is the chef and owner of Cleveland’s newest restaurant, The Black Pig, in Ohio City. At his restaurant, Michael focuses on ingredient driven French inspired cuisine. His daily menu changes reflect the harvest of the small local farmers where he sources his ingredients. Nowak gained his classic training at The New England Culinary Institute in Montpellier, Vermont and brings to the growing Cleveland food scene over 14 years of experience. In Cleveland, he has worked with such chefs as Dante Boccuzzi, Jonathon Sawyer and Pamela Waterman. In Ohio City, Michael opened and ran both Bar Cento and The Market Garden Brewery as their Executive Chef. Michael recently won the 2011 Cleveland Top Chef Competition and “Best in Show” at the 2012 Chef Jam at the Rock and Roll Hall of Fame. He resides with his wife, Karrie and children, Payson, Oliver, and Colette.
Brian found himself in a kitchen at an early age and cooked his way through college where he earned a Bachelor’s Degree in English at Bowling Green. After college he attained a professional culinary degree from the Loretta Paganini School of Cooking in Chesterland, Ohio. With his second degree in hand, Brian completed an externship at Al Gallopapa, a one-star Michelin restaurant, in Tuscany. Since then, he has worked in some of Cleveland’s finest restaurants including Lola Bistro, Lolita, and as the Executive Chef at Verve. Most recently, Brian has worked as Chef de Cuisine at Fountain Café & Lounge, in Moreland Hills. He has now returned to his Cleveland roots as the Sous Chef of The Black Pig with a focus on local ingredients, simple and honest cuisine.
Have You Seen Our Rear?
Patio That Is.
Patio Now Open for Dinner and Drinks