The Dish: Muse's '3 Little Pigs' Is for Pork Fans

Three types of pork dishes all in one entree at Sag Harbor's Muse on the Harbor.

Chef-owner Matthew Guiffrida his new restaurant in Sag Harbor on March 1, the successor to his Muse Restaurant and Aquatic Lounge in Water Mill. Occupying the space that previously housed La Maison and JLX Bistro, Muse on the Harbor has everything fans loved in Water Mill, including a fish tank and New American menu.

The Starter: The Muse "in da House" Salad ($10) is Muse's unique take on a staple of any restaurant. In this salad the tomato is the "house," deseeded to act as bowl for baby greens tossed in balsamic and topped with crumbled boursin cheese. The tomato bowl is placed on a bed of thin sliced cucumbers. The fun presentation coupled with fresh vegetables in a tasty dressing make this salad a great way to start dinner.

The Dish: "The Three Little Pigs" ($28)

What's Inside? As the name of this dish suggests, it is like three pork entrees in one. Each is served on a different bed. The first "little piggy" is pulled pork with maple spiked mustard on a charred scallion jonnycake. Extra thick homemade bacon is served over pimento and cheddar oatmeal, and pork belly braised in teriyaki sauce is atop apple and onion stir-fry.

How's It Taste? The pulled pork's sauce is full of flavor and just hot and spicy enough while perfectly complemented by the johnnycake, a cornmeal flatbread. The bacon is just right — not greasy and not too crispy — and the pimento and cheddar oatmeal is an inspired creation that shows thought went into every details of this entree. The pork belly is a pleasing indulgence. No matter what order you decide to eat in, you'll think each "little pig" is better than the last.

The Muse "in da house" Salad and "The Three Little Pigs" are both available on the $28.95 three-course prix fix menu all night Wednesday, Thursday and Sunday, and until 7 p.m. on Friday and Saturday.

16 Main Street, Sag Harbor
Open Wednesday through Sunday for dinner and for brunch on Sundays.

Brendan J. O'Reilly April 19, 2012 at 12:53 PM
I posted this to my Facebook profile and got a couple comments: Denis wrote, "I enjoyed the '3 Little Pigs'- it was delicious and creative!" Anita wrote, "I love the three little pigs!! Matt is brilliant"


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