On one visit to the Tipsy Pig, early in the evening and in the week, it seemed a fairly quiet neighborhood restaurant and bar with uneven food. On a subsequent visit on a Thursday around 8:30 p.m., there was a bouncer at the door checking IDs, the bar and the dining room were thronged, the noise level was painful, and yet the food was distinctly better than the time before. The latest offering from restaurateurs Nate Valentine and Stryker Scales (Mamacita, Umami, Blue Barn) and chef Sam Josi was intended, they say, to be a restaurant with a bar, not a bar with a restaurant. That's the way the... More >>>