Taste 03.12.20

PigWizard

Question, if you must, the audacity of Chef Jonathan Roberts to challenge poutine tradition. There are no creaking cheese curds in PigWizard’s version. And he brightens the brown gravy plate with sides of sauerkraut and pickles – a sight that might bring a chorus of dismay if presented to diners in Quebec, original home of the messy cradle of fries, curds and drippings.

But the dish is loaded with Roberts’ porchetta, and that brings something a classic rendering of poutine can’t match. Tender meat and the crackle of crisped rind give a textural contrast and a wavering trace of smoke. This complements the resinous, raspy bite of rosemary, garlic and preserved lemon that season the pork. And there’s a rich and warming meatiness to the gravy, lending a welcome heft – which is where the sauerkraut comes in. The herbal note in PigWizard’s dressing favors the porchetta, bringing a unique candied note that resonates on the palate, gathering strength from the rosemary seasoning. The fries can’t help but soak all of this in.

It’s a combination that puts PigWizard in a poutine runoff with Montrio Bistro. Cheese curds would just get in the way.

PigWizard, 32 Cannery Row #G, Monterey. 641-7316, pigwizard.com

Recommended for you

(0) comments

Welcome to the discussion.

Keep it Clean. Please avoid obscene, vulgar, lewd, racist or sexually-oriented language.
PLEASE TURN OFF YOUR CAPS LOCK.
Don't Threaten. Threats of harming another person will not be tolerated.
Be Truthful. Don't knowingly lie about anyone or anything.
Be Nice. No racism, sexism or any sort of -ism that is degrading to another person.
Be Proactive. Use the 'Report' link on each comment to let us know of abusive posts.
Share with Us. We'd love to hear eyewitness accounts, the history behind an article.