Pig & Fiddle

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What You'll Get


European cuisine can be both exotic and familiar, much like vacationing with one’s family or roasting a peacock for Thanksgiving. Give thanks with this Groupon.

$10 for $20 Worth of European Pub Fare and Drinks

Hearty pub dishes draw on inspirations from across Europe, from fish- ‘n’ chips with beer-battered haddock and pickle rémoulade ($15) to a French-style grilled cheese sandwich with chèvre, asparagus, basil, and caramelized onion ($9). Polish pierogi ($12) or Belgian frites ($5) with curry mayonnaise and malt vinegar kick off international meals. See the full menu.-

The Pig & Fiddle

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.

The Fine Print


Promotional value expires Nov 14, 2012. Amount paid never expires. Limit 1 per person. Limit 1 per table. Dine-in only. 2-entree minimum. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

About Pig & Fiddle


Hailed by StarTribune writer Tom Horgen as the "top Twin Cities destination for adventurous beer-drinking," the Muddy Pig put themselves on the maps of local and international beer connoisseurs. At the second venture, Pig & Fiddle, the bar was raised even higher with 36 beers on draft—including a slew of Belgian-style brews—to go with chef Cristian de Leon’s menu of pub eats made from scratch.

Each day from 11 a.m. until 1 a.m., chef Cristian de Leon prepares hearty dinner entrees using recipes gathered from rustic locales and cooking oils derived from melted Renaissance paintings. Along with artisanal cheeses, house-prepared meats, and boiled pierogi, the kitchen specializes in new and classic cuisine. Aside from the nightly dinner menu, The Pig & Fiddle frequently curates events such as special dinners with course-by-course beer pairings.

Pig & Fiddle

Restaurant, Bar Food
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