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This Selby/Dale hot-spot is the definition of a gastropub: a bar that's a cut above the rest in both booze and food. And because they're bringing their "A-game" they expect you to do the same; which is why you'll be taunted if you order a Miller Lite.
With a beer menu that's longer and fuller than the food menu, you can expect to find a detailed description of every beer that's on tap. That includes the obligatory Miller Lite listing ("Umm..... It’s light.")
Categorized, rated, described and imbibed the staff at the Muddy Pig helps you pick just the brew you have in mind, and with dozens of taps, the chances are high that you'll be sated.
Every Friday, a few hand-selected cases make their way into the pub (and the top of the menu) and they're served on a first-come-first-served basis. The rule here is, don't wait until mid-week, because the best of the specialty beers are usually gone by Sunday. Served in 20 to 40 oz. bottles, the prime-brews are for usually suited for the most sophisticated beer drinker (which makes it the place to come if you'd like to impress someone.)
Once you've got a cold one in your hand... (No, scratch that, not all the beers are served cold, as some taste better when they're in the 50 degree range.)
Once you've got a brew in your hand, you can settle in and take a look at the cozy atmosphere. There's a separate dining room, which seats about 30 people. This size keeps things intimate, and lets the outside world know, "this place is in high demand... come early if you want a seat."
The bar has equally cozy high tops and booths and at the center of this room is a grand wrap-around bar with a towering liquor cabinet (where the finest of the scotch is stored.)
Finally, the lattice encased patio keeps those who want drink al-fresco cozy; a great place to enjoy an Oktoberfest and a cozy fall sweater (or a blonde ale and a sundress in the summer).
Enough about beer—although this is something you'd never hear at the Muddy Pig—let's talk about food.
Like the beer selection, the food at the Muddy Pig is thoughtful, comforting and unique. A sausage and mustard bake tops chewy crostini, sweet walnuts and apples are tossed with hearty greens and pasta is served with a Cajun twist. The server will also tell you that the chicken cordon bleu is not the freezer-to-plate dish that you might have somewhere else. This dish is hand stuffed with goat cheese and ham right in the Muddy Pig kitchen.
Bottom line? Ar the Muddy, you're not only going to get what you pay for, you're going to get more. The inviting neighborhood, the cozy atmosphere, the knowledgeable staff and the cut-above menu make this place a Metromix pick.
