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Green Pig Bistro Hiring Staff With ‘Passion’

by ARLnow.com — March 12, 2012 at 10:30 am 3,850 35 Comments

Green Pig Bistro (1025 N. Fillmore Street) in Clarendon has been hiring as of late, but they’re not looking to employ just anybody.

According to a Craigslist ad, the soon-to-open restaurant, which promises to serve “obscure” cuts of meat in the style of a rustic French bistro, is looking for “only those with serious food passion.”

“Don’t expect to find loins, micro greens and baby veg here,” the help wanted ad says. “Think sous vide. Think obscure cuts of meat in their finest form — food that is hearty, not heavy; sustainable and with proper technique above all.”

The ad continued: “Prior frustration with fine dining service is preferred.”

Chef/owner Scot Harlan, who used to work under celebrity chef Gordon Ramsay, told ARLnow.com last month that his biggest investment in the restaurant will be hiring good people in the kitchen.

In addition to line cooks, sous-chefs, and pastry-sous, the Craigslist ad also seeks hosts and servers.

“We will be employing an eSavvy staff and familiarity with iPhones, iPods, and iPads is a plus,” the ad says, noting that the restaurant will be using wireless iPads as the point of sale system (instead of traditional cash registers and/or credit card readers).

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  • YoBimbo

    And so, I will not give them any business. Just like I refuse to use the self-checkout lanes at the grocery store. I refuse to support eliminating human jobs – at least as much as I possibly can.

    • http://nationleprechaun.com/ jinushaun

      What? I for one have been waiting a long time for portable cashiers in an American restaurant.

    • LP

      YoBimbo-

      You’re not eliminating a position, you’re just not having your credit card taken out of your site and the possibility of skimming occurring. It keeps the same level of jobs and improves consumer safety. A win-win, Bimbo.

      • Keith

        And of course there is no way anybody is sniffing the wireless packets.

        • LP

          Not saying it’s perfect, but definitely better than handing your CC off to someone and having it disappear for a few minutes.

      • BreakPause02

        What’s to say the application during the point of sales on the Ipad isn’t recording all the information? At the least, maybe not your credit card number, but maybe other information, for marketing reasons of course.

        • LP

          Agreed, but this is what a standard PoS system does as well, so there is no difference.

    • SteamboatWillie

      YoBimbo,

      Do you also boycott ATMs? What about issuing your boarding pass at an airport – do you go to the counter and not the kiosk?

    • Ballstonian

      I’m not aware of many restaurants that employ someone who’s sole job is to swipe cards. This may make servers’ jobs easier, but I don’t think its going to cost any jobs.

    • tim

      What are you talking about, they just hired 20 people!

  • OldTimer

    I make a hell of a passionate PB&J… Pork Butt & Jowls.

  • http://nationleprechaun.com/ jinushaun

    Green Pig in Clarendon? Red Parrot in Ballston? Serious Angry Birds fanaticism going on here…

  • DarkHeart

    How much cheaper for the business to use iDevice for PoS vs. traditional credit card clearinghouses?

    • Sam

      It’s not cheaper.

  • Clarendon

    Sous vide seems to be a trendy thing. I think I saw a challenger on Iron Chef who used that style (slow, low temp cook under pressure in a platic bag). If the food is tasty I think they will do well, but it is tough to recommend places like this sometimes.

    Q) Where should we go for dinner ?
    A) Well, if you have a hankering for obscure cuts of meat, the green pig might be just the ticket for you

    • ArlingtonChick

      I like my pork with a plastic aftertaste and a dash of haughtiness.

    • http://nationleprechaun.com/ jinushaun

      Their “raison d’être” sounds like a recipe for failure. “Think sous vide. Think obscure cuts of meat”. Really? How about, think “amazing delicious meals”. People don’t go to restaurants to eat a technique or technology. They don’t go to eat chairs and wallpaper. They go to eat food.

      • OldTimer

        Fancy words cover up something. Guess I am too set in my ways. Miss Julia Child and her fancy named dishes.

      • LP

        Agree with you to a certain point, but take a look at Jose Andres and Minibar – it’s molecular gastronomy and it’s hugely popular. While at the end of the day it’s still “food”, people want to try something new and different and at $100 a person, and constantly booked, you can’t really argue that it’s not popular.

        • http://nationleprechaun.com/ jinushaun

          Jose Andres is a celebrity chef. He can do whatever he wants, including starting a food truck.

      • Ballstonian

        As a fan of Bizarre Foods with Andrew Zimmern, I’m interested in a place that prides itself on “obscure” cuts of meat. I also think its a better marketing strategy to set yourself apart than to just say “we have good food.”

        • http://nationleprechaun.com/ jinushaun

          I love “obscure” cuts of meat most Americans won’t eat. I order the pho with everything. But badly prepared meat is badly prepared meat–doesn’t matter if it’s filet mignon, beef tongue, tripe or bull testicles.

          • dave schutz

            Tongue – the only thing you can eat which can taste you back!

    • drax

      They’re obscure for a reason.

  • Balderdash Champion

    I bet Katniss provides much of their obscure cuts of meat

  • drax

    I had an obscure cut of pig meat in my refrigerator last week that was green.

    I threw it out.

  • DSS10

    “obscure” cuts of meat in the style of a rustic French bistro…..

    Perhaps they will be serving that chevaux burger I have been looking for!

    http://en.wikipedia.org/wiki/Horse_meat

  • Zelora

    A plate of pork cheeks (at Comfort in Richmond) turned out to be just about the tastiest thing ever served to me in a restaurant!! (oh, maybe the creme Brulee at the end surpassed it — questionable). But this “hiring people with spirit” thing is ExActLee the way Rocco de Spiritu began his disastrous failure of a restaurant in New York. Putting personality above ability is — dumb. Go for a balance.

    • Nooner

      Love Comfort, great place.

  • karzai

    Regarding Clarendon, USAA Real Estate put up their logo signs on the site of what is (still?) to be the Waverly at Clarendon, towering over Sam’s Corner. Does this mean they’re ready to start building (finally, after all these years?)

  • Georgia Sam

    Hiring people with “spirit” & “passion”? Why do I suspect that’s a lot like the help wanted ads that seek somebody with “a sense of urgency”? English translation: the hours are long, there is constant deadline pressure, the pay is dirt, and you get no benefits.

    • Trvinc

      Do you really understand the concept of passion in a restaurant setting? It’s all about local people seeking locally grown products that are prepared with care, thought and love. It has nothing to do with pay, hours, deadlines, or benefits. Quit trying to read between the lines and realize what an honest hard working entrepreneur is trying to bring to his 5 generation Arlington home.

      • Voting Tuesday

        Hi, Scot!

        • Tabs

          Seriously. *snort*

  • Voting Tuesday

    Obscure cuts of meat? So much for “sustainable American comfort food with high-quality ingredients.”

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