Now that the Red Rock West pig roast is kaput, Il Buco’s “Sagra del Maiale” festival is your only option. Oh, who are we kidding, it was always your only option. Starting at 1 p.m. on September 22, the restaurant will again roast a 200-pound Ossabow pig (raised in the woods of North Carolina on an Iberico-esque diet of peanuts and acorns) and dole out its moist, succulent meat (not to mention that crispy crackling!) at $20 per plate. But there’s something a little different this year — starting at 6 p.m., the sidewalk party will move indoors, and if you don’t want to deal with the line and the fanfare, you can call ahead to reserve a table for after 8:30 p.m. and still enjoy chef Ignacio Mattos’s special menu for the day (with extra items!). Keep in mind, Il Buco just brought back its outdoor café, so the sit-down option may be the way to go this year.
Select Menu Items, 1 p.m. – 6 p.m.
Whole Infernillo slow-roasted North Carolina farmer’s cross-Ossabaw heritage pig
Flying Pigs Farm porchetta panini on ciabatta with blueberry balsamic mostarda
House-made Flying Pigs Farm pig, apple and peperoncino sausage
Farmer’s market panzanella
Julie’s wild arugula with lemon, red onion and pecorino
Apple ricotta fritters with saba
House-made lemonade and iced tea
Tickets will be available on-site for $20 per plate including house-made Lemonade and Iced Tea. Alcoholic beverages including red and white wine, Prosecco, Lambrusco, and Wolffer Estates apple wine will be $10 per beverage. Beer will be $8.
Select Menu Items, 6 p.m. – midnight
(In addition to the above items, the following will be available.)
House-made imported olives marinated in wild fennel flowers and fresh rosemary
Salumi, jamon Serrano, house-made coppa and lardo
Assorted cheeses
Polenta with roasted squash, mascarpone, marjoram and parmesan
Pasta con salsa de noci (walnut pesto)
Panna cotta
Seasonal fruit tart
Menu pricing will be a la carte
