Radiator Whiskey
Smoked Half Pig's Head

A carnivore’s delight in Pike Place Market, Radiator Whiskey’s grand, arched windows, barrels, crates and burly, burnished wood suit the pre-Prohibition era the eatery evokes. And it would be a crime if you overlooked the house specialty by co-chefs Tyler Palagi and Charlie Garrison. After being brined for several days, the pig head is smoked for 10 hours, turning the skin a ruddy brown while the pink flesh of cheek and jowl underneath, blanketed in luscious fat, becomes sweet, slightly smoky and soft. Served on a massive platter, the rich meat is ringed with slices of tongue, pepper-crusted tenderloin, fried ear, griddled potato bread, whole-grain mustard, herbed aioli and Mama Lil’s pickled peppers. A sumptuous spread, the pig’s head is intended for two to three, four or more.

Pro tip: Call ahead. Availability is limited.

gastrognome
Contributor
Location
94 Pike St #30, Seattle, WA 98101, USA
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Opening times
Wed: 4:00 pm - 12:00 am
Closed
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