Culinary & Wine

Father's Day Pig Roast

When: Sun., June 21, 4-8 p.m. 2015

For dads who are dedicated carnivores, there’s no greater gift than the gift of meat. And in the hierarchy of meat-intensive rites, what could be more festive and decadent than the roasting of a whole pig? Or, better yet, five whole pigs, as will be the case this Father’s Day, when the veteran pig roasters at Chop Bar host their latest hog-centric event — this time at The Dock at Linden Street (95 Linden St., Oakland). Twenty dollars buys a plate of pork and side dishes: cornbread, assorted salads, and house-made sauces. If you hate trying to snag restaurant reservations on busy holidays, the best part — besides the crackly-skinned pig itself — is that the pig roast is completely casual. There’s no need to RSVP, and the porcine spread should be abundant enough that most guests will be able to help themselves to seconds if they want. Wash it all down with $5 beer and Fernet Branca.

Luke Tsai

Price: $20

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