The owners of this pub raise hogs for a living, and their breaded tenderloin once won the title of best in Iowa. That is a farm-to-table story with serious bragging rights.
I love when a place backs up its name like that.
The tenderloin gets hand-pounded in the kitchen. Then it gets coated twice in batter and bread crumbs before frying to a golden brown.
It lands on a kaiser bun that looks a little outmatched.
The menu leans happily into pork puns too. One sandwich piles ham, BBQ pork, and bacon onto a breaded tenderloin.
Another is a Cuban with a name that will make history teachers grin.
Then there is the pie case. Coconut cream, banana cream, and butterscotch show up here.
The real trick is saving room, and that takes planning.
An Award-Winning Tenderloin That Earned Its Bragging Rights
Back in 2014, the Iowa Pork Producers Association handed out its Best Breaded Pork Tenderloin award. The winner was The Lucky Pig Pub & Grill in the small town of Ogden.
That honor carries real weight in a state that treats tenderloins like a sport. Iowa diners have strong opinions about breading, thickness, and bun overhang.
The kitchen pounds each loin by hand in-house. Then it gets a double coat of batter and bread crumbs before frying.
The result is a golden crust that forms a solid, crunchy layer. Inside, the pork stays thin, soft, and moist.
It arrives on a kaiser bun with your choice of fixings. Classic picks like pickles, onion, and mustard keep the spotlight on the pork.
The bun mostly serves as a polite suggestion. The tenderloin stretches well past its edges, so plan your bites like a strategy game.
A quick tip helps here. Start at the crispy outer edges first, then work your way toward the center.
That way, the best part stays warm for the finale. You also avoid wrestling a giant pork disc onto a too-small bun.
Hog Farmers Run the Kitchen, and It Shows
Most restaurant owners buy pork from a supplier. Craig and Carol Christensen actually raise hogs on their farm near Ogden.
They took over the restaurant around 2011. The goal was simple and kind of heartwarming: keep a restaurant alive in their hometown.
Small Iowa towns can lose their gathering spots fast. When a local diner or pub closes, folks often drive miles just to grab a meal.
The Christensens stepped in to change that story. They brought new life to a building that once housed BK’s Sports Bar.
That farm connection explains a lot about the menu. Pork shows up everywhere, and nobody here seems embarrassed about it.
The name fits perfectly too. A lucky pig is a fun image, and it suits owners who know hogs from snout to tail.
Knowing the backstory makes your meal feel a little more personal. You’re eating at a place built by people who care about both pigs and neighbors.
That’s a nice thing to support. Your lunch bill helps keep a small-town table open for everyone.
Save Room, Because the Pie Case Plays Dirty
Coconut cream. Banana cream.
Butterscotch, peanut butter, and even a Butterfinger version have turned up in the homemade pie lineup.
That list alone can wreck any plan to eat sensibly. Pie talk comes up constantly around The Lucky Pig, and key lime has appeared too.
Here’s the problem. The tenderloin is huge, and pie deserves a stomach that still has room.
So think ahead like a pro. You could split a tenderloin with a friend, then each grab your own slice.
Another smart move is getting pie to go. A slice in a box makes the drive home far more exciting.
Flavors can rotate, so don’t fall in love with one option before you arrive. Ask what’s available that day and keep an open mind.
Feeling bold? Order two different slices and share bites across the table.
Banana cream next to peanut butter sounds like a smart pairing. Same goes for banana cream beside Butterfinger.
You could also stop in during the afternoon just for pie. Nobody needs a full meal as an excuse.
The Wholly Pig Is Basically a Pork Family Reunion
A regular tenderloin not enough of a challenge? Meet your match in a sandwich called Wholly Pig.
It starts with the breaded tenderloin. Then the kitchen piles on sliced ham, BBQ pork, and bacon strips.
BBQ sauce and melted cheese finish the job. That’s four kinds of pork on one plate, which feels like a bold life choice.
The name is a clever pun, and the sandwich lives up to it. Nothing about this order says light lunch.
Fork and knife might be the wise route. Picking it up with your hands could turn messy in a hurry.
This one works best when you’re truly hungry. A long morning of yard work or a road trip makes a strong case for it.
It’s also a fun pick for sharing. Cut it in half and pass it around for everyone to try.
Of course, ordering this monster means pie becomes a long shot. Consider yourself warned.
If you go for it anyway, grab that slice to go. Future you will be grateful later tonight.
Pork Puns Fill the Menu, and They’re Kind of Great
Somebody at this pub clearly enjoys wordplay. The sandwich names alone are worth reading out loud.
There’s The Big Boar BLT for bacon lovers. Porky’s Revenge sounds like a cartoon villain and appears on the menu too.
The Cuban sandwich goes by Bay of Pigs. History buffs will appreciate that one.
The Pulled Porky Pig also shows up for barbecue fans. Pulled pork here has real credentials.
In March 2023, The Lucky Pig Pub & Grill reached the final matchup of the Iowa Pork Producers Association’s Pulled Pork Madness contest. Making the finals in Iowa is no small thing.
So the tenderloin isn’t the only pork worth your attention. The kitchen clearly knows its way around the whole animal.
A fun plan for groups is ordering different sandwiches. Everyone gets a taste, and nobody suffers from menu regret.
Not a big pork fan? Burgers, wings, salads, and other sandwiches give you plenty of backup options.
Still, the puns are half the fun. Ordering a Bay of Pigs with a straight face takes practice.
Prime Rib Nights Turn a Pub Into a Supper Club
Friday and Saturday nights bring something special to Ogden. Prime rib joins the menu at The Lucky Pig Pub & Grill.
That’s a classic Midwest weekend treat. It pairs nicely with a baked potato and a side salad.
The dinner side of the menu goes well beyond sandwiches. You’ll find steak, pork ribeye, baked mac and cheese, and fish and chips.
Pork ribeye surprises some folks. It’s a cut many people have never tried, which makes it a fun pick for the curious.
Tuesdays have featured a country fried steak special. That’s worth remembering if you crave something hearty midweek.
Plenty of starters can kick off your meal. Onion rings, jalapeno poppers, and boneless wings all make the lineup.
Spinach artichoke dip is another option for the table. It’s easy to share while you look over entrees.
Weekend dinners can fill up quickly, so arriving early is a smart idea. Good food in a small town draws a crowd.
Just don’t forget the pie situation. Prime rib portions can be generous, so pace yourself wisely.
Quiet Tables Up Front, Pool Games in the Back
Two moods live under one roof here. The front holds dining tables, while the back feels more like a classic pub.
That setup makes life easier for everyone. Families and talkers can sit up front, where conversation comes more easily.
The back room offers a pool table and games. Flat-screen TVs keep sports fans happy during big matchups.
The space went through a remodel after its sports bar days. Large tables now make it easier to seat bigger groups.
That flexibility matters in a small town. One building can host a birthday dinner and a game night at the same time.
Groups and business meetings fit right in. Kids are welcome too, and a kids’ menu even includes smoked ribs.
Planning a party? The Lucky Pig also offers catering for events.
Imagine tenderloins showing up at a graduation party. That might make you the most popular host in Iowa.
Pick your seat based on your plans. Want calm chatting or a friendly pool rematch?
Both options are waiting for you.
Lincoln Highway History Sits Right Outside the Door
Long before road trips had GPS, travelers crossed the country on the Lincoln Highway. Ogden’s main street was once part of that famous route.
It was America’s first transcontinental automobile road. That gives this little town a cool spot in travel history.
Ogden itself began in 1866, when the railroad established it. Trains and highways both helped shape this part of Iowa.
Today, you’ll find The Lucky Pig Pub & Grill at 113 W Walnut St, Ogden, IA 50212. It sits in a friendly small-town setting.
Ogden is near Boone, so it makes an easy stop for folks exploring central Iowa. Des Moines is not far either.
History fans can turn lunch into a mini adventure. Look for Lincoln Highway markers around the area before or after eating.
Following old routes adds charm to any drive. Back roads often reveal more personality than the interstate ever will.
A tenderloin stop also gives you a story to tell. You ate award-winning pork near a piece of classic American road history.
Plan Your Visit So the Pie Doesn’t Win by Default
Timing matters more than you’d think. The Lucky Pig closes on Sundays, and hours can shift, so check before you go.
The pub’s Facebook page is a handy place to confirm current hours. Recent schedules have also shown Mondays closed.
Lunch is a smart window for tenderloin hunters. You’ll have the whole afternoon to recover from that massive sandwich.
Weekend evenings bring prime rib, which can mean busier tables. Arriving a little early can help your group snag a spot.
Now, the big strategy question. How do you handle a giant tenderloin and still enjoy homemade pie?
Option one is sharing the sandwich. Option two is ordering pie first, which is a bold and honestly reasonable move.
Option three is the to-go box. Pie travels well, and it makes a fine late-night snack.
Bring a cooler if you’re driving far. Leftover tenderloin and pie make the trip home way better.
However you play it, go in with a plan. Iowa’s best tenderloin and a slice of cream pie deserve your full attention.
