The single most ridiculous restaurant space in Seattle is home to a boutique restaurant worthy of the (nine-table) intimacy. Within these salsa-red walls and under the watchful eye of that titular pig (a boar’s head on the wall), owner-chef Charles Walpole madly invents, inspired by whatever’s freshest that day. Maybe cuttlefish slices with oranges, olives, pea shoots, and green chickpeas; maybe juicy flatiron steak over fingerlings, hedgehog mushrooms, and puddles of smoky eggplant puree. Some of his inventions will not succeed as beautifully as others; for blissed-out foodies the cost of invention is not too high a price to pay. No reservations.