Porkchop & Co. is run by a former vegetarian, Paul Osher. And by his omnivore-centric menu, he looks like a dude seriously making up for 15 years of veggie eating.
Happy hour features porchetta, pastrami, duck liver mousse and chicken wings served with cracklins. Even his veggie small plate — the smoked beet purée — sounds meaty.
Five years ago, Osher dropped out of a doctorate program at UCLA to become a chef, and evidently not the Kumbaya kind. He smokes and cures his own meats.
Porkchop & Co. sits in the condoland of Ballard, close to the barhopping drag but far enough from it that you can still hear the wheeze of the No. 40 bus.
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Opened in March, it doesn’t get the same happy-hour traffic as neighbors Billy Beach Sushi & Bar and El Borracho, but it should.
There are plenty of $3 small plates, from chorizo meatballs to wings, to share on the patio on a dry evening. But the signature porkchop sandwich ($17), unfortunately, is no longer discounted during happy hour. It’s the best thing here — a juicy, Game-of-Thrones-sized, bone-in hunk, pan-fried then fattened further with a bed of pesto and cut with pickled veggies and bitter sage, served on a toasted bun. It’s one of the best sandwiches I’ve had outside of Pioneer Square in recent months.
But the cheapskates can find consolation in the new $8 happy-hour sandwich list, which ranges from a pastrami that pairs nicely with a Reuben’s Imperial IPA to a porchetta served with jus.
Porkchop and Co., 5451 Leary Ave. N.W., offers happy hour 4-6 p.m. Wednesday-Saturday with $3-$8 snacks, $8 sandwiches and $2 off on wine, cocktails and beer (206-257-5761 or eatatporkchop.com).