Don’t let the name put you off, fatigued as you may be by the pig itself or by chefs’ endless fascination with it (does anyone remember when the National Pork Board felt the need to herald “the other white meat”?). Indeed, what’s most notable about this mod farmhouse is its way with non-porcine items. Garden-inspired cocktails complement a down-to-earth, Southern-style menu of small plates (oyster-boudin fritters, colorful roasted beets with clouds of goat cheese) and large (chile-rubbed tuna with marinated heirlooms, an astonishingly good bone-in filet with a bone marrow– red wine sauce). The open kitchen hums with energy, and happy drinkers converge at “the Trough” out back.