
A retired policeman and the son of a retired policeman walked into a bar….they bought the bar!!!THE PIG AND PARROT. The pig stands for pride, integrity, guts, and parrot for South Florida loving parrot heads.The Pig and Parrot is a Key West themed bar with island eats, delicious cocktails and fantastic views. Owners Mike and Mike bring together Hoboken nightlife, Jersey shore vibes with a dash of Key West. Offering live music, sports, and a fantastic staff that will make your visit unforgettable. ITS A HAPPY PLACE so Come EAT DRINK and CHILL at one of our 2 locations (Hoboken/Brielle).
Seafood, burgers & sushi served in a low-key restaurant with a sleek bar, live music & river views.
Address and Contact Information
Address: 201 Union Ln, Brielle, NJ 08730
Phone: (732) 528-7750
Website: https://www.thepigandparrot.com/
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The Pig & Parrot Brielle
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Reviews
came in on a thursday around 5pm in June and there was still a decent crowd. Service was prompt and Taylor did a great job attending to us. Orders came in right and im surprised the Penne Vodka was absolutely delicious! I also enjoyed my burger. I had ordered Medium and it was cooked perfect and juicy! again, another surprise since i didnt have such high
expections. Apps were good as well but didnt expect to enjoy the BBQ caulifower
more than the calamari! whoa!
Love the vibrant colors as it added to such a chill and inviting vibe. Marina was nice and clean and their Party Pontoon looks amazing!
Parking lot was packed when we got there but expected that – was easy to just park on the street.
The vibe was nice when we entered, yes it was kinda crowded but we expected it to be since it was Saturday night.
We go to the hostess stand to put our name in for a table and they said a 30 minute wait- honestly we thought it would be longer. The hostesses said while we wait we can go upstairs to the bar and they’d text when our table was ready.
As soon as we got up the stairs, we found two seats along the railing – was the perfect view with the perfect breeze. Told my friend to wait with the seats to see if we could just take them – they were numbered for seating purposes. I asked the hostess and they said it would be fine and to order food we’d just have to go into the bar and order there and the food would be brought to us. PERFECT! We took our names off the seating list.
Moving forward, I go to the bar order us some cocktails and proceed to enjoy ourselves. After an hour we decided we should probably order food. We looked at the menu on our phones, came up with the order and my friend went inside to grab another round of drinks and order the food. She came back out with our drinks and said the bartenders wouldn’t take our food order unless we were seated directly at the bar and that for service where we were we had to go back to the hostess stand to request a waiter. Fine, so my friend goes back downstairs, explains everything to hostess and then comes back up and tells me that they were too busy to send someone directly to us so we’d have to put our names in for a table and would now be a 45 minute wait.
As we wait, we see many open tables and one in particular that is set up for two that has been open since we got there. We wait and wait and then we get the text for a table- we are then seated at the table that has been open for the entire 2hrs we’ve now been there.
We order food- it was good but nothing spectacular. The food was priced fair for the atmosphere but the cocktails were pretty pricy, in fact 4 drinks cost more than our food bill. Granted I’m sitting at a marina surround by beautiful Viking Yachts – but I’m not drinking the cocktails on them so maybe ease up a bit on their pricing.
I get it that it’s hard to find help these days but I felt like the whole time we were there, there were many employees just standing around when they could have been helping to make the flow better.
I’ve worked in the tourist/service industry in Key West and understand short staffing and big crowds, but that’s when everyone pulls together, even if it’s not a part of their job, and make the flow better and to make better money. I felt there was a lot of miscommunication between the staff and a lot of room to make it work better.
We probably will return, I always like to give a place with potential a second chance.
See you next year, on Wednesday, December 2nd…
Billy Koczan & Scott Smith • RHS ’65