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Copper Pig officially opened doors yesterday, Nov. 9, at 4611 Macklind Ave., in the South Hampton neighborhood.
From left, Copper Pig sous chef Andrew Cisneros and owner Nhat Nguyen. Not pictured: executive chef Tudor Suserman
The 50-seat dining room is currently open for dinner service Monday to Saturday from 4 to 10 p.m.
Bartender Todd Brutcher prepares the 10-seat copper-top bar that offers 12 beers on draft and another 18 in cans and bottles, five red and five white wines by the glass and a tight list of house cocktails.
Starters include a poutine made with hand-cut fries, available three ways: classic with cheese curds and gravy, vegetarian with saag paneer and a rotating meat option like duck confit (pictured).
A generous mound of shaved Brussels sprouts arrives dressed in a citrus vinaigrette and covered in a snowy layer of grated egg and slivered almonds.
A bed of garlic rice is topped with nests of tender bulgogi beef, pickled carrot and daikon, sweet slivers of Chinese sausage, cucumber coins, kimchi, bean and sprouts a sunny egg in a bibimbap.
Porky goodness abounds on the Three Little Pigs sandwich: bacon, ham and a panko-breaded pork cutlet are stacked high with creamy brie, sweet-spicy relish and an egg on lapinja, a chewy English muffin-like Bosnian bread.

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