(Closed) If there’s one thing I really like, it’s a good bagel, in particular a New York style one. Unfortunately, fewer things in life seem more certain than the exponential decay in bagel quality one experiences as you move further in distance from NYC. By the time you are barely 50 miles into Connecticut most bagels have been replaced by some sort of circular bread product that resembles a bagel only slightly in appearance, and even less in taste. It’s as if someone took a real bagel, described it in writing, and made someone re-invent it from that description. Most “bagels” leave me disappointed and wanting. And sometimes it’s rather hard to explain, since their exists a pretty big bagel gap: it seems that most people outside NYC have never actually had a good bagel (for example, seeing the gushing reviews on Yelp for one of our local bad bagel ships), don’t know what a bagel should be, and wrongly think that all bagels taste the same. On the other hand, I’ve met several people in NYC that haven’t ever had a bad bagel.
Where Offbeat Eats has been:
After a very pleasant and successful visit to Burlington, it was time to head back down I-89 to New Hampshire, which gave us a good excuse to stop by and check out Prohibition Pig. Like my previous review of Church and Main, Prohibition Pig is a joint that rose of out the ashes of another well-regarded restaurant. In this case, Prohibition Pig replaced the well-loved Alchemist Brewpub, which after the damages of Hurricane Irene, decided to close the brewpub and focus on their nearby brewery/cannery (which produces the well-regarded Heady Topper). The Brewpub was sold, and thus Prohibition Pig was born. Prohibition Pig keeps much of the same focus on beer that The Alchemist did, instead bringing in beers primarily from nearby breweries… and doing a good job at it. Choices during our visit included beers from Lawson’s Finest Liquids and Hill Farmstead, both top-notch VT brewers, and even some Peche Mortel from one of my favorite Quebec brewers, Dieu du Ciel. But the motto of Prohibition Pig is “Smoked Meat and Libations”, and they pair their excellent bar with a menu focusing on local meats, primarily with smoking and curing. The result is that the restaurant’s new incarnation still packs people in, and we even found the place fully busy during what I call the “lupper” period (the doldrums between lunch and supper service).