Cork & Pig Tavern — Restaurant in San Angelo

First in taking my wife to lunch for our anniversary both being in our late 60s we wanted to go to some place special. Choosing the Cork & Pig Tavern and being around 1pm in the afternoon I noticed that the restaurant was nearly empty (you will understand why at the end of this review). We first were seated in the back right next to the kitchen. Not only was wife and I dressed up but wanting something less noisy and cooler away from the bar area and kitchen entrance asked for another table. We are not picky people belive me but seeing that it's our anniversary and the restaurant was nearly empty we wanted some quiete. We even asked the waitress to take our picture celebrating our anniversary. Thus upon ordering a appetizer and two beef rib dinners for lunch which includes one side. I specifically asked that our appetizer to be served first before our main course was brought out. Would you belive that within 5 to 7 minutes in taking our order (seriously) our rib dinners were served by the restaurant manager. Surprised I asked her why are you bringing the main course so soon especially when I specifically asked for our appetizer be served first ????? Needless to say we canceled the appetizer. Then to our disappointment we discovered our rib dinners at best was served between cold and room temperature and having forgotten the dressing for my salad. Question ? How could it be cold being we just ordered 5 minutes ago ??? Later when the waitress came asking if I was finished with me saying "yes" she took my plate and without asking my wife while she was still eating took my plate and stacked it right on top of my wife's plate. My wife abruptly told the waitress that she wasn't finished. Upon the waitress saying she was sorry would you believe in the waitress lifting my dirty plate off of her plate offered her plate back ???? Seriously ! Disgusted with the whole experience we left having paid $60 which included leaving a $3 doller tip for the experience less the appetizer. Obviously you can see why we would not recommend this place. We received better service and food at Denny's at less than...

Great bar service. I had a regular old fashioned. It was very tasty, used the good maraschino cherries, generous and deep pour of bullit whiskey. And friendly service. The food on the other hand was something that needs addressed. I ordered the blackened ribeye, medium rare. The chef/kitchen manager brought it out to me and asked me to cut into it in front of everyone at the bar. I did. And it was cooked medium rare. However it was blander than a concrete wall. I told the chef about it to which he became discouraged he asked if he could prepare it to my liking. I said okay sir yes please but I've watched Gordon ramsay and he always advises not to return the steak because it messes with their pride and they will simply ruin it even more out of spite. Well he went back in the kitchen for 1.5 minutes, returned with the same steak and said "alright man hre ya go I put salt on it for ya" it was the same exact steak, and I asked him, did you just take my steak back to the kitchen and put salt on it and then bring it back to me. He said "yeah and I put it back on the burner see the butter is meted" I said no sir I do not want that steak. He said what if I buy it for ya?" I said no thank you and ask the bar tender for my check. The Air was so thick you could slice it with a butter knife, and all eyes from everyone at the bar and both bartenders were mesmerized at what happened. Please tell the kitchen manager/gm/chef that the proper way to cook a returned steak is to throw it in the trash and begin with a brand new steak. Salt and lightly pepper the meat while it is still raw. Then you begin cooking. I will definitely be back here for another one of those old fashions though. As for the steak chef, a little useful information could go along way. Perhaps he was unaware that you should start anew if you miscook a steak. You simply cannot cook it without seasoning and then take it in the back and put salt and pepper on it and throw it on the flame again. That isnt how you properly...

Armed with my bottle of Lactaid, I adventured to the restaurant next to my hotel called Cork & Pig, and boy, was it an unforgettable experience! As a lactose-intolerant food lover, I always have to pick my battles and this time…I still came out ahead.This place exceeded all my expectations and left me craving for more!

I arrived during their happy hour, which runs from 3-6pm Monday through Sunday. The atmosphere was lively and inviting, with a warm and welcoming staff ready to assist me. I was promptly seated, and my evening kicked off with a delightful mango martini. The drink was expertly crafted, perfectly balanced, and the refreshing flavors of mango transported me to a tropical paradise.

Now, let's talk about the star of the show—the pizza. I opted for "The Pig," and let me tell you, it was love at first bite. The combination of savory ingredients, crispy crust, and generous toppings left me in pizza heaven. The flavors harmonized beautifully, and despite my initial intention to exercise self-control, I couldn't resist devouring the entire pizza. It was simply that good.

Throughout my dining experience, the service was exemplary. The attentive and friendly staff members ensured that I had everything I needed, from offering menu suggestions to promptly refilling my water glass.

In addition to the amazing food and outstanding service, they impressed me with their commitment to providing a relaxing and enjoyable dining experience. The ambiance was cozy, and the well-designed interior created an inviting and comfortable atmosphere. The combination of rustic charm and modern aesthetics added a unique touch to the overall experience.

Now, I must admit, indulging in dairy-rich dishes has its consequences for me. Am I suffering now? Yes indeed. But was it worth it?...