The Blind Pig Kitchen

Food extremely salty, small portions and very expensive prices. The service was mediocre– other tables were waited on that came in after us before us. The bread platter was stale. I would rather cook at home then eat here again. Will not return.

This is a 4.25 star review. It is a casual and comfortable restaurant. The emphasis is on home made, fresh and local. The dining room is bright, airy and clean. The service was casual but very efficient.
I regret not ordering the meat platter– pork rillette, rabbit pâté and chicken sausage.
But everything we had was very good. The pickled deviled eggs with smoked salmon on top was tasty.
Jim had the trout with mashies and grilled asparagus. The mashed potatoes were just okay, the rest was devoured quickly by Jim. I ordered the rabbit with home made cavatelli with endame beans and tomatoes, and grilled asparagus. Some of the rabbit was a bit dry but the dish was very good. We finished with the crème brûlée which was delicious.
Next time I dine here, I will call the chef before hand and order some offal cuisine. I know I will get an interesting meal.

I have to give the Blind Pig credit for using fresh, quality ingredients. However, we found the food to be uninspiring. The food was well prepared, but it lacked depth of flavor. This is quite disappointing as their entrees are on the pricy side, approximately $ 25 each.
The duck confit was strange. It was not a traditional confit preparation, but rather it seemed like the duck legs were seared at a high temperature and then baked. The accompanying sauce resembled a watery jam, cloyingly sweet without much flavor.
The beef bourguignon was more of a soup consistency than a stew. We wanted the rich flavors of red wine, mushrooms that are normally associated with beef bourguignon, but it just tasted like salty beef broth and lacked complexity.
Our sides, the beets and mashed potatoes were very good. Service was good — our waiter took the time to answer our questions about the menu.
I think some tweaking of their recipes can transform the Blind Pig into an excellent restaurant, but as it stands, they’re not quite there yet.

Best restaurant in town! So happy a place like this exists in Bloomsburg! Go here, you won’t be disappointed!

My family ate at the Blind Pig the day after Thanksgiving. First of all, HURRAH for Toby Diltz and Sarah Waltzer for opening such an inspired restaurant in Bloomsburg. With so many great local farm and dairy options surrounding Bloomsburg, it’s about time that someone opened a true Farm to Table restaurant. For such a new restaurant, the Blind Pig is off to a great start! The owners have a great concept, backed by great food purveyors, and clearly have a passion for serving high quality food. Y’all need to head over to the Blind Pig and sample the wares from Bloomsburg’s best new restaurant.
Unlike many «farm to table» restaurants, the Blind Pig clearly takes this role very seriously. It’s abundantly clear that Chef Diltz has crafted a menu that is both seasonally focused AND locally sourced. Everything on the menu — from the cheeses, eggs, the flour for the home-​made bread, the vegetables, all of the meats, and even the edible flowers — are apparently sourced from farms within a 65 mile radius. The owners have carefully documented their list of purveyors on their website. Knowing that your entire meal is conceived of and prepared from food grown/​raised locally is both admirable and fun. The owners should make more of this. They provide a wonderful list of local purveyors on their website, but not on the restaurant menu itself. I would strongly suggest creating either a two-​side menu with the purveyors’ story on the back or a listing of the purveyors within each dish. You’ve already done all the hard work of finding and identifying your purveyors. You should weave them in more fully to the dining «story».
The restaurant itself is very charming. There are seats for about 25 people in a single small dining room. The interior is very clean and decorated very sparsely. (Maybe add some beautiful black and white photographs of your local farm and dairy sources…). The service is very good with a quiet intimacy that makes you feel right at home, and comfortable asking about mystery ingredients or for recommendations.
My family ordered the following dishes:
— Bread board — four/​five different breads prepared with locally milled flour and grains… that alone was impressive. The breads were very nice. I’d like to see some equal creativity put into the butter choices. Why not 2 – 3 different butters and salting options from different local dairies?
— Cheese Selection — This was honestly the best executed dish of the night… four different local cheese selections paired with local honey and jam and homemade crackers. This was excellent and beautifully presented.
— Winter squash soup. Not bad, but extremely thick (too thick). Very flavorful, but a bit overpowering taste of honey.
— Corn chowder special… very good.
— Grass fed hamburger — The Forks Farm grass fed beef is outstanding and has a great flavor… but let’s be honest… it’s kinda dry. Chef Diltz needs to accommodate for that leanness with a different cooking method or another way to create some juiciness. The roll was pretty good. Great greens and homemade sun dried tomato… delicious bacon jam for spreading. Also, Chef… a world class burger demands fries… sorry, but it’s true. How about extending the duck items on your menu and adding duck fat fries… unbelievable flavor?
— Fettuccini Bolognese was very good… honestly probably the best Ragu Bolognese you’ll find in a 50 mile radius with hand rolled pasta and very good, authentic meat ragu sauce. However, as good as the sauce was, I was a bit surprised that it wasn’t even more flavorful. I didn’t taste any real depth beyond the meat… no slow-​cooked soffrito?
— The vegetarian Socca (flatbread) was a bit odd… great concept, super fresh ingredients… but the flatbread needed to be toasted or crisped up… it ended up getting a little soggy.
— Side dishes of cold greens, whipped turnips with lime, and sauteed greens were all outstanding.
— The french press coffee rocks! Nice and roasty flavor… very rich.
— Homemade bourbon and vanilla ice cream was delicious.
My only complaint (constructive criticism?) is that a number of the dishes lack a depth of flavor and expert technique that will likely come with time as the restaurant and chef develop their styles. The Blind Pig is not cheap; these «top shelf» prices, even in Bloomsburg, are warranted because of the high quality ingredients and painstaking preparation; but only if the dishes deliver top shelf flavor and execution. The Blind Pig is not quite there yet, but has all the makings of a great restaurant.
All in all, this was an excellent meal prepared by a Chef who clearly cares about the food he serves and the community of farmers and dairymen who grow our food. The Blind Pig deserves your patronage, but does need a little more time to hone its craft and quality of final product.

The lovely farm town of Bloomsburg is in need of a farm to table restaurant. The Blind Pig is one of the first — minimalist yet elegant décor, seats about 25 for an intimate and romantic ambiance (plus BYOB!) and a limited menu with local kombucha.
Four stars because I have to agree with a previous reviewer and say the flavors don’t quite justify the prices however with a few tweaks, I am confident they may succeed.
It would also be awesome to see a near steady vegan option on the menu. I eagerly await to see what they will do for me/​the vegan crowd!
Excellent concept. Planning to return.

A great find! Five star — locally sourced, friendly, clean and quaint! I always love when proprietors come and check how your meal was. Sarah and Toby, you’re doing everything right! We will be back!

We really wanted to like this locally sourced restaurant. Alas, it fell very short of expectations. The tomato/​garlic soup was excellent and we started out with high hopes. However, the scallops were steamed and had no color on them. They were presented on a bed of sweet green tomato relish, an odd and unpleasant combination. The pork osso bucco looked huge but was more gristle than meat. How can you screw up local PA veggies in August? By severely undercooking them. The chard, which I love, was inedible because the stems were basically raw and tough. Bread does not come with the meal but you can order an appetizer of it. Lastly, the dining chairs are really uncomfortable. We won’t be going back.

Went there tonight for the first time on a date night without the kids. The service was very attentive and the waitress was full of info and suggestions. We ordered the cheese plate and pickled deviled eggs with salmon as starters, both of which were excellent. The cheese plate also came with some great local honey, raspberry jam and coarse mustard. I ordered the roasted garlic and tomato soup, which turned out to be as good as the waitress suggested .
Entrees were the brisket for my wife and the duck confit sandwich for me (with the biggest duck egg I’ve ever seen on top). The brisket was topped with a mustard dressing, and came with the hot greens and mashed root vegetables. The sandwich came on a nicely toasted soft bun, and topped with the aged cheddar it was a nice blend of textures and flavors.
Price was reasonable for a farm-​to-​table restaurant, and we will gladly support the local restaurants who use locally sourced ingredients.

Excellent spot in Bloomsburg, thank you Toby and Sara! Salmon was cooked perfectly and cold/​hot accompainments burst with fresh flavor. The bolgonese was extremely flavorful and burger with shitake and cheddar was cooked to perfection. Great flavors, fresh, organic and no additional seasoning needed. Cobbler with apple and pear ended our evening on a wonderful sweet note. Again, great job and anyone in the area, please check out and be sure to make a reservation — every table was booked and we dined at 5pm. BYOB :)

Spent a charming weekend in the central PA countryside and dined at this little gem in Bloomsburg after a day hiking to waterfalls in Ricketts Glen State Park. Everything is locally sourced and delicious. My scallops with hot candied peppers were imaginative and divine. My husband couldn’t get enough of the bone marrow and bacon gravy on his perfectly cooked rib eye. Since everything is locally sourced, we also had the best homemade vanilla ice cream with fresh peach cobbler. Yum! The menu has something for everyone, including vegetarian and vegan options and I think gluten free as well. It’s BYOB, so bring a few bottles of your favorite wine/​beer/​cider. And don’t miss this gem!

Loved it! Atmosphere, staff, and food were fantastic. We had the pulled pork sandwich, burger, and crème brûlée. Their raspberry bacon jam is amazing — we wished we could bring a jar home! Reservations recommended — it’s a small place and can fill up quickly.

This is an outstanding establishment and a welcome addition to Central PA. This restaurant is reminiscent of some of our favorite places in Brooklyn. Farm themed and simple décor with fresh wildflowers on the tables, warm and friendly service, and a flavorful rotating menu made with seasonal finds from the owner’s farm and other local sources. The food was healthy, delicious, and presented beautifully. We will be back again and again!

This little joint is as locally-​sourced and fantastic as they come. Mellow, personal atmosphere with an attentive wait staff that know what they’re serving. They write down your order on a little piece of wood! The unique combinations of fresh, local ingredients the menu provides are really impressive, but the menu’s simple enough to not be overwhelming. Actually, the whole concept is very simple. They are cooking up what’s fresh and in-​season in ways that you’ve never tried it! It just feels good and tastes even better knowing that my dinner is a delicious conglomeration of ingredients from local farmers, gardeners, and foragers who work hard to do things right.
The mushroom, fiddlehead, asparagus soup was an awesome starter — what intense flavor! So hardy and every ingredient made its presence known on the palate.
I also thoroughly savored the duck confit sandwich — see pictures below that were posted. Some local duck served with a sunny-​side-​up egg on a warm, homemade sandwich roll… sooo good. And yes, homemade honey and basil ice cream, what a treat. Can’t wait to go back to try more and see how the menu evolves throughout the different seasons. Highly, highly recommended. Tell your people!

Absolutely blown away by this place. The locally sourced food not only serves to benefit the Bloomsburg community, it guarantees a new, fresh menu regularly and I can’t think of a better cooking staff to be able to handle it. Literally everything I ate was exceptional. Living currently in NYC, I can’t think of a restaurant that comes close in comparison to freshness, carbon footprint, service, AND deliciousness. Bravo to this new Bloomsburg addition. I can’t wait for my next visit!

The farm-​to-​table concept is executed to perfection at this outstanding Bloomsburg restaurant. Almost all ingredients are sourced locally and the seasonal menu changes by the week. The service is attentive and friendly, and the food is fantastic.
Five of us visited in early summer. We started with a succulent brined pork belly, accompanied by a delicious pickled rainbow chard. Then came a smoked organic chicken leg in strawberry sauce, which provided my favorite bite of the night: a flavor-​saturated drumstick, topped with crispy skin and a marinated strawberry. We followed that with a meat plate, a cheese plate, two salads, flatbreads, and a cup of mushroom soup – all terrific. For the main dish I had duck confit in elderberry sauce, accompanied by tender grilled summer squash and a wheatberry salad with garlic scapes. I was so full I couldn’t finish it! (I had duck for breakfast the next day.)
Our meal lasted nearly two hours, and we were joined at the end by the owners, whose warmth and generosity offered a pointed alternative to the commercial restaurant culture you find in big cities. The Blind Pig would be an exceptional restaurant anywhere, but to find it in a small town in the Susquehanna River Valley is a real treat. A dining destination for visitors and locals alike. Highly recommended.

This restaurant is a wonderful new addition to the small town of Bloomsburg, which has so few optionally for quality organic foods. Amazingly, all of the menu items are sourced locally from farms around north eastern Pennsylvania.
The menu, which changes weekly, was both interesting and diverse. It was great to taste fresh organic local items that were so delicious.
Both of the owners came by our table to chat. They were gracious and knowledgable. They even sent us a mint basil ice cream free of charge. I will definitely be back next time I’m back in Bloomsburg.

We attended the soft opening and it was okay – a few kinks need to be worked out. First of all, we had a vegetarian in our party and they did not have the vegetarian option (the mushroom streusel thing), so she got the gnocchi which wasn’t what she wanted. Sadness. Not so good. I ordered the duck confit sandwich with the egg sans bun (gluten free option), and while I love a good egg being used as a sauce, the «sandwich» just needed something else. I thought, okay, I will eat it on my warm greens (kale and spinach) to make
It more complete, but they were WAAAAAAYY too salty. When I mentioned it to the server I was not offered any sort of replacement, or other option (recooking with less salt, perhaps.) my partner had the sausage and kale soup, which she said was flavorless (mainly lacking salt) so some inconsistency there. Overall, the best part of the meal were the deviled eggs with smoked salmon. I could have eaten those all day long. I wish this restaurant the best because it is so nice and cute for a Bloomsburg restaurant, and the farm to table concept is really nice. A few tweaks and I think the place could be great.

Be sure to make a reservation. Right now they are only open for dinner service. Although their website advertises breakfast and lunch they are not yet serving these times when we tried.
The service was very good. We were shown right to our table and there was water and service ready. The wait staff was knowledgeable and helpful.
The appetizers run $ 7 – 15. We loved the stuffed mushrooms. The bread plate was a mixed bag. Muffins were delicious. The yeast bread flavorless. We needed to ask for more than a tablespoon of butter that we were provided.
Entrees $ 19 – 30. We ordered a variety at our table. Salmon was delicious. Mutton Stew tasty. Chicken Florentine was very good. The rib eye was perfectly done but the garnish tasted off.
The sides were fantastic. The warm greens were fabulous. Best we have had. The asparagus was nicely grilled.
The carrot ginger soup was phenomenal.
We would recommend it for a nice evening out.
It is a little loud when the restaurant filled up. Maybe some sound deadening on the walls?

Farm to kitchen local seasonal food. High quality food, friendly staff. Comfortable casual rustic ambience.
Food sensitivity friendly. Gluten free and dairy free options. Very tasty food. We will be back.