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Hailed by StarTribune writer Tom Horgen as “two guys who know their beer,” Mark van Wie and Paul Schatz have worked for the last decade to put their pub The Muddy Pig on the maps of local and international beer connoisseurs. At their second venture, The Pig & Fiddle, they have raised the bar even higher with 36 beers on draft—including a slew of Belgian-style brews—to go with chef Stephanie Kochlin’s menu of European-inspired pub fare.
Each day from 4:00 p.m. until 1:00 a.m., Chef Kochlin prepares hearty dinner entrees using recipes gathered from rustic European locales and cooking oils derived from melted Renaissance paintings. Along with artisanal cheeses, house-prepared meats, and boiled pierogi, the kitchen specializes in European pasties—pouch-shaped pies filled with roasted lamb and house-made pickles. Aside from the nightly dinner menu, The Pig & Fiddle frequently curates events such as special dinners with course-by-course beer pairings.
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