"It's surprising how people either do or don't want beer," my gracious Salted Pig host explained as I reclined from the courthouse, "And they both profess jury duty as an excuse."
The latter would be lacking a unique drinking experience as the best regional beers are served exclusively on bottle at this culinary improvic gastropub. For those beer drinkers in the crowd, they have a diverse array of beers scribbled on an assortment of chalkboards. Among many fan favs you can find 'guest' beers that are off-menu and like all beers on the menu will range from 6 to 30 bucks a bottle and in each of their own right accompany your specific mood or dish. Don't come here for domestics on tap, but do expect an appropriate craft beer. I finally dipped into Autumn Maple, a higly rated reserve outta the Bruer (http://www.thebruery.com/) which surprised me with it's drinkability admist it's heavy sugar ingredients.
Long time readers would appreciate my obsession with bacon so I had to holler at their bacon fat-buttered popcorn. This is only three bucks and will serve 2-4 people easily. Although the bacon fat is a cute little appertif, the thyme and pepper enter center stage. The pepper lends a zesty bite amongst the earthy after flavorings punched in with the thyme. The thyme on the popcorn was an honest surprise. It makes sense since thyme and pork accompany each other so well. I especially love to accompany these flavors with dried apricot.
The restaurant was broken up in half where one portion was the primary bar and a collection of four seaters. In the equally large opposite section you find a
sushi-esque bar that is appropriately heightened up to prevent awkwark leanings from customers but still allow for culinary conversations. On a relatively slow day I was able to snag the basis of their recipe for pork bellies. Along the three day process, the bellies are primarily soaked in brine for a day and then fried in their own fat. The crispy pork bits are then roasted on a bed of veggies for four hours and stored overnight in the fridge only to be cooked to a tender and juicy perfection.
On this particular night, Thursdays, they will make three pork belly tacos for only ten bucks. And amongt the variety of salsas, tonight's chef opted for a pineapple salsa based on its acidity. I highly recommend this as a mango salsa (something the chef alternates upon) would combat texturally with the manicured pork belly. (They serve this with parsley and diced onions, but they will easily replace onions with tomaters or avocado.) To finish off the meal I was served a pork-infused ice cream. The vanilla and bacon fat flavors came out first, then I tasted the chunks of bacon bits and lastly the saltiness. I balanced it with a playful little cider they had (the Scrumpy).
I haveta say, I was sufficiently impressed by this unhealthy addition to Rside's downtown. They are both affordable and versatile. If you desire solid craft beers and flavorful pork-based meals, the Salted Pig is your destination!
