What is The Black Pig?
An exciting Cleveland 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.
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 The Chef’s Garden in Huron, 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, also located in Ohio City.
Are you open on Sunday?
Yes, we serve brunch starting at 11am. We serve food until 9pm, and close on Monday to give our staff a break.
Does your restaurant only serve pork?
Though we offer a selection of wonderful pork dishes , 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 1am every Tuesday through Thursday and 2am on Friday and 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 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 15 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 and 2013 Chef Jams 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.
Tuesday - Thursday Until Midnight
Friday and Saturday Until 2am