Swine Mac and Cheese

Swine describes itself as ”A house of worship to the porcine pursuits”. I’d say they’ve got that right on the money. Walking into Swine as a foodie is like walking through the gates of a theme park as a kid – pure glee. I knew when I came down to Florida for a visit that Swine would be on my to-do list. I didn’t fully realize how taken aback I’d be by the restaurant’s pure perfectness.

First, the drinks list. Whoever crafted it is genius. There’s a full “aperitif revival” section – Pimms or Rosé Lillet anyone? There’s also a wide selection of rye whiskeys, bourbons, rums and scotches. There are even digestifs, after dinner, bitter drinks. The wine list is helpfully segmented into categories like “Old-School Whites”, “Fruity Reds for Pork” and “The Fortified Wine Triangle”. Not to be missed is the impressive craft beer selection. I opted for a Victory Prima Pils – I’m so predictable.

Swine Brussels Sprouts

Now the food. Executive Chef Phil Bryant offers small plates, from the garden options, from the smoker items, supper plates and fixins. While of no interest to me, the kitchen can prepare many of the dishes as gluten-free and vegetarian. How does one settle on a wide enough array of dishes to sample while maintaining some composure? I’m not sure, we ordered an insane amount of food.

We started with a Fried Green Tomato BLT ($14) and BBQ Bone Marrow ($18). The BLT encompasses beautiful Heritage Acres Farm pork belly, fried green tomatoes and house-made pimento cheese. The rich pork with the tart tomatoes and the decadent cheese spread is a winning combination. The bone marrow is unctuous and served with yam jam and crusty country bread – what a treat.

The incredible BBQ smell in the restaurant made it impossible for me to pass up on 14 Hour Smoked Brisket ($28) and my guest selected the Rack of Ribs ($28). I’m a huge fan of brisket and this was perhaps the best I’ve encountered (sorry Ben’s Kosher Deli on Manhattan). The half-pound portion has a dark, flavorful bark, perfectly marbled interior and was melt-in-my-mouth. The rich meat is smartly served with pickled vegetables and plain white bread. It’s a must try. The ribs were nicely sauced with a cider vinegar mop over competition rub and served with pickles. I heard “best I’ve ever had” from my guest who’s from the Midwest where BBQ is king.

Swine Brisket

One “fixin” sounds better than the next so we opted for Crispy Brussels Sprouts ($6) and Mac and Cheese ($10). The Brussels sprouts are roasted with green apples for a totally different take and drizzled with bacon vinaigrette. A simple dish that’s complex and delicious. The mac and cheese is served in a handsome cast iron dish and showcases “pig tail” pasta, bacon and five cheeses. The crusty herb topping is brilliant.

We’d saved no room for dessert but Executive Pastry Chef Max Santiago whips up interesting dishes like Warm Sticky Icky Buns with maple bourbon toffee syrup and The Swine Shake made with salted caramel ice cream and Left Hand Milk Stout and topped with a maple bacon strip.

If you’re a local and haven’t tried this place – what’s the matter with you? If you’re a visitor to South Florida – be sure to make your way to the place that proclaims “the only part of a hog you can’t use is his squeal”, you won’t be disappointed.

About 50 Eggs

Swine, and it’s equally wonderful sister Yardbird, are part of 50 Eggs group of businesses. 50 Eggs was named after the 1960s film classic, Cool Hand Luke, starring Paul Newman as the Florida jailbird who thought he could accomplish anything he set his mind to when he ate 50 hard-boiled eggs his cellmates dared him to eat in an hour.  This stubbornness and unwillingness to conform is what 50 Eggs was founded on.

BRUNCH: SATURDAY & SUNDAY 10:00 AM – 5:00 PM

LUNCH: MONDAY – FRIDAY 11:30 AM – 5:00 PM

SUPPER: SUNDAY – MONDAY 5:00 PM – 10:00 PM, TUESDAY – THURSDAY 5:00 PM – 11:00 PM, FRIDAY & SATURDAY 5:00 PM – 12:00 AM.

2415 Ponce de Leon Blvd., Coral Gable, FL 33134. 786-360-6433.

Cheers,

Veronique