While you wait While you wait


314 West 11th Street, at Greenwich Street
New York, NY 10014

Spotted Pig Map



11am - 3pm
weekends only


12 - 3pm

Bar Menu

3 - 5pm Weekdays

3 - 4:30pm Weekends


5:30pm - 2am








What kind of food does The Spotted Pig serve?

Seasonal British & Italian using local ingredients when possible.

Do you take reservations?

Seating at the spotted pig is available on a walk-in basis only. We will seat you as soon as we have a table, but while you are waiting, we have two bars and are in a lovely neighborhood that is great to walk around in.

Are there vegetarian dishes?

Yes.  We usually have 3 or 4 veggie appetizers and 4 or 5 veggie sides each day.  You can get a veggie plate, we call it the 5 veg.

At what time does the kitchen close?
At 2am, 7 nights a week.
Do you have gift certificates?

Yes, in any denomination. You can purchase them here.

I heard about a special dinner, where can I get more info?

Check out our News and Events. Still have questions? You can email our events department for more information.

Who owns The Spotted Pig?

April Bloomfield, Ken Friedman, and some pals.

What is the Chef's name?
April Bloomfield.
Where can guests park?

Parking can usually be found on streets in the neighborhood. There are two parking lots: one on West 11th Street between Greenwich and Washington Streets, and another that's even closer on Greenwich Street.

What is the wait time for walk-ins?

This varies greatly, but come in for lunch where you never, or hardly ever have to wait. 7pm-10pm is usually the busiest time.  You can always call ahead that evening and speak with our host, who will let you know how busy we are.  If you are in the neighborhood, you can stop by and give your name and phone number to the host, who will call you when a table becomes available.  The hosts have maps of the neighborhood if you would like to check out the West Village.  We encourage people to dine at the bar and columns where we also serve the full menu.

What time do you serve dinner?

We serve lunch Monday thru Friday from 12 noon til 3pm & a bar menu from 3pm til 5pm. We serve brunch from 11am til 3pm on Saturday & Sunday. We serve dinner seven nights a week from 5:30pm til 2am.

Dress code?

Absolutely none.

What is your corkage fee?

Presently, we ask that customers don’t bring their own wines. We have a wonderful wine list and a full bar.

How many seats does the restaurant have?
About 100.
Who designed the interior?
Ken Friedman.
Where did she cook before?

River Cafe, Kensington Place, Bibendum, Chez Panisse…

What about large parties?

The Spotted Pig can seat complete tables of 6 or less on a walk-in basis only. We do not take reservations for groups of any size. If you are interested in hosting a private event, please contact our Events Manager to discuss options. You can email events@thespottedpig.com for more information.

What credit cards do you accept?

All major credit cards (American Express, Visa, Mastercard, Discover, and Diners Club).


For all media inquiries, please contact the Becca team at bpr@beccapr.com.

While You Wait

425 West St. (3 minute walk) 

Gansevoort St. (7 minute walk)

176 Perry St. (3 minute walk)
143 Perry St. (2 minute walk)

See more with our Spotted Pig Neighborhood Map

team team pig


April Bloomfield

April Bloomfield

Chef & Co-owner

April Bloomfield has spent most of her life in the kitchen and had the pleasure of working with some of the most revolutionary chefs before taking on a kitchen of her own. A native of Birmingham, England, April began her culinary studies at Birmingham College. From there, she went on to hone her craft through cook positions in various kitchens throughout London and Northern Ireland, including Kensington Place and Bibendum. It was under the guidance of Ruth Rogers and Rose Gray at The River Café where she learned to appreciate the beauty and simplicity of food.

Before moving to New York, April spent the summer of 2003 in Berkeley, California at the legendary Chez Panisse. In February 2004, April and restaurateur Ken Friedman opened New York City's first gastropub, The Spotted Pig. Under April's direction, The Spotted Pig has earned one star from the Michelin Guide for seven consecutive years, and since 2010, April & Ken's The Breslin Bar & Dining Room also earned one star two years in a row in the esteemed guidebook. As Food & Wine Magazine's "Best New Chef," April continues to receive widespread attention for her food. In fall 2010, she and Ken opened The John Dory Oyster Bar, which joined The Breslin at New York's Ace Hotel and earned a glowing, two-star review from the New York Times. April's first cookbook, A Girl and Her Pig, was published by Ecco in April 2012.

Ken Friedman

Ken Friedman


Friedman wasn’t always a restaurateur. A Los Angeles native, he attended UC Berkeley where he discovered San Francisco’s lively music scene. The young Friedman left college to pursue a full-time career in music as a concert promoter, first independently and then working for the legendary Bill Graham. He moved to London to manage bands such as The Smiths and UB40, and then eventually found himself in New York City, working with the renowned Clive Davis at Arista Records.

When Friedman turned 40, he decided to make a career change, and friends suggested that he think about opening a restaurant. It seemed a natural fit; Friedman spent many nights frequenting New York City’s best restaurants while entertaining his clients, and friends continually offered to invest in his first project, sure that it would be a success.

They were right. In February 2004, he opened New York City’s first gastropub with chef April Bloomfield. The Spotted Pig has earned one star from the Michelin Guide for seven consecutive years and, in 2010, Friedman and Bloomfield’s The Breslin Bar & Dining Room has also earned one star two years in a row in the esteemed guidebook. In fall 2010, the duo opened The John Dory Oyster Bar, which joined The Breslin at New York’s Ace Hotel and recently earned a glowing, two-star review from The New York Times.



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April 4, 2014

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News & Events


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Chef April Bloomfield's A Girl and Her Greens - Now Available