The Ravenous Pig Story
Since opening in October 2007, The Ravenous Pig and chef owners James and Julie Petrakis have garnered national acclaim for culinary creations inspired by the best seasonal foods that Florida has to offer. As one of Florida’s first restaurants to champion local farmers, fishermen and artisanal purveyors, the Pig’s menu features such year-round favorites as Canaveral Shrimp ‘n Grits, Pork Porterhouse, Gruyere Biscuits, Steak Frites, and its decadent Pig Tails with Chocolate Espresso Sauce dessert. Fresh Florida seafood—flounder, cobia, grouper, clams and shrimp—takes its place in the spotlight according to the season, as do veggies, greens and eggs supplied by a select group of small farmers. Pastas and charcuterie are handmade daily. Specialty desserts like Plant City Strawberry-Rhubarb Crisp and Zellwood Corn Crepes with Florida Blueberry Compote provide fitting ends to perfect meals.
With a casual and lively gastropub atmosphere, our rotating taps feature North America’s best craft beers, including those created by Ron Raike, brewmaster at sister restaurant Cask & Larder. In addition to a thoughtful selection of wines from around the world, our skillful mixologists pour an evolving selection of original cocktails along with favorite classics.
Our seasonal roasts, held the first Saturday of each month, feature varying specialties from whole pigs and lamb to seafood and house-made sausages. And throughout the year, we offer a number of special dinners that pair exciting creations from our kitchen with choice selections from visiting vintners, distillers and brewers.