BEST OF LA 2013 READERS POLL

We were selected as the Best New Restaurant in LA by readers of LA Weekly. See who else made it on the list Read More...

 

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BLACK HOGG LAUNCHES SOPRESSATA- Besha Rodell

At dinnertime, Black Hogg in Silver Lake places itself firmly in the new school of cooking, serving lots of pork belly, uni on toast and bone marrow in the "street corn." But with their new lunchtime venture, dubbed Sopressata, chef-owner Eric Park has gone old school, serving classic Italian-style subs on crusty bread. Read More...

 

THE REVIEW: BLACK HOGG IS A BEGUILING ENTRY ON SILVER LAKE SCENE - S. Irene Virbila

First of all, Black Hogg, the name of the new Silver Lake gastropub, doesn't refer to a heritage pig or even a plain old hog or wild boar. According to the staff, it takes its name from the alternative definition of hogg, which the Oxford English Dictionary says refers to a young sheep, especially "one from the time it ceases to be a lamb until its first shearing"). And there that hogg is, ambiguous in neon outline at the very top of the restaurant's understated sign. A subliminal suggestion to order the buttery lamb burger? Read More...

 

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FIRST IMPRESSION: BLACK HOGG - Jonathan Gold

We are in Silver Lake, a part of town where you will soon be able to travel from bar to bar by skimboarding on a shallow lake of artisanal ale. And we are at Black Hogg, the newest of the gastropubs, although as yet you will have to settle for ginger beer and Mexican Coke. Black Hogg's owner and chef, Eric Park, is a veteran of New York's Spotted Pig, ground zero for the gastropub thing, as well as for the current fixation with pork in all of its various and glorious manifestations. Read More...

 

BLACK HOGG - KevinEats

One of my favorite debuts of 2012 was Black Hogg, the freshman effort from newcomers Eric Park and Jonathan Kim. Chef Park's generous, robust, and undeniably satisfying cooking impressed me, and since the restaurant reopened with a liquor license last November, I figured that it was time for a revisit, to see how the place was holding up a year in. Read More...