PIG ROAST AT ALL CHG LOCATIONS

 

Our team of chefs will curate a unique pig roast experience at each location.

This is your only chance to receive a stamp at the location of your choice.

 

Roasted Suckling Pig

Butternut squash/sweet potato/morcilla hash, grilled green onion, roasted parsnip and baby carrot

Big Green Egg Roasted Pig
Red lantern chili sauce, griddled olive baggett, black garlic alioli 18

Roasted Porchetta

Logan Turnpike Mills polenta,
roasted mushrooms, porchetta
black pepper gravy

Fagioli con le Cotiche

Cannellini beans, pancetta, Italian sausage, tomatoes 11

 

Risotto alla Milanese

Suckling pig, saffron, creamy risotto, roasted apples, pear-maple glaze 18

or call 404 996 2623

or call 404 371 8800

or call 404 991 3666

or call 770 817 8000

MONDAY

OCTOBER 3RD

Kickoff the week in the bar at the new
Double Zero in Emory Village and enjoy

special dishes, craft cocktails and live music.

RESERVATIONS

TUESDAY

OCTOBER 4TH

The Iberian Pig will host a walk through time as we explore the evolution of cocktails, paired with dishes prepared by our chefs.

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THURSDAY

OCTOBER 6TH

Throwback at The Iberian Pig as we bring back original and classic menu items served by many of the original staff; a reunion becoming a tradition.

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FRIDAY

OCTOBER 7TH

Each restaurant will feature their own

whole pig roast.

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SATURDAY

OCTOBER 8TH

Sugo will hold two cooking classes. The first class will be a Big Green Egg demonstration  and the second class will be a Meatball class.

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SUNDAY

OCTOBER 9TH

The 5th Annual
CHG All Chef Dinner.

A special nine-course dinner prepared by all of the chefs from each CHG restaurant.

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WEDNESDAY

OCTOBER 5TH

Cooks & Soldiers will host
a J.C Vizcarra vertical wine tasting. Taste the 2001, 2003, 2010 and 2012

J.C. Vizcarra Ribera del Duero as you dine.
$45 per person.

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