Bar Ramone just gave a whole new meaning to Sunday Funday. Introducing Suckling Pig Sundays available every Sunday at Bar Ramone, plus it’s BYOB (if you choose). This epic, family-style feast puts a Spanish twist on the traditional Sunday roast. Here’s how it works: Order up either a quarter or half fried suckling pig that is confit in duck fat, with rosemary and garlic and served with rich mustard pork jus.

A quarter pig feeds about 2-3 people for $69.95 plus tax (gratuity not included) and a half pig feeds 4-6 people for $139.95 plus tax (gratuity not included) and includes side dishes like whipped potato puree, house-baked baguettes with herbed olive oil and vinegar, and roasted parsnips and carrots glazed in Pedro Jimenez, a staple Bar Ramone’s Chef Alex Trim enjoyed every Sunday growing up in England. 

Suckling Pig Sunday Feast at Bar Ramone

“Suckling pig has always been a Spanish celebratory meal and we wanted to make Sundays a special day at Bar Ramone. This feast is a fun way for large groups to end their weekend drinking wine and enjoying family-style feast together,” says Chef Trim. “To prepare the pig, we fry whole pieces of the pork to order, which seals in the moisture and makes the meat extremely juicy, while making the skin extra crispy.”
One of the best parts? If you have a bottle of vino you’ve been saving for a special occasion, bring it in to enjoy during the feast and Bar Ramone will take care of the corkage fee* or let the in-house sommelier choose a wine that pairs perfectly with your feast. 

*Must be participating in the Suckling Pig Sundays.