Carbonatix Pre-Player Loader

Audio By Carbonatix

From left, general manager Carina Flesch and chef-owner Ryan Lewis will open Pig & Pickle at 5511 Pershing Ave., on Saturday, Sept. 29.
The dining room seats about 50 in the space that once housed Atlas Restaurant.
From left, a lamb loin carpaccio is served with a savory Parmesan flan. The chicken and biscuit features a boneless fried breast and black pepper biscuits atop a buttermilk hot sauce gravy.
The pickle plate features five different pickled vegetables and is served with house focaccia, pimento cheese, goat cheese and apple butter.
Mushrooms Gremolata Style features sliced trumpet mushrooms simmered in brandy and served with onion jam, whole garlic cloves, pickled onion and house focaccia.
The six-seat bar will pour house cocktails and local brews.
A sweet potato and butternut squash risotto is topped with a fried egg and pickled onions and mushrooms.
From left, meat dishes include lamb shoulder atop roasted breakfast radishes and pork shoulder served with shaved cucumber and green radish dressed with a green tomato chimichuri.
A chocolate cake round is topped with caramel and a scoop of malted ice cream.
Desserts include apple fritters atop apple butter and served with a scoop of house-made apple caramel ice cream.
The deviled eggs are soaked in a bloody mary-like cocktail sauce and topped with pickled shrimp and microgreens.

Subscribe!

Sign up. We hope you like us, but if you don’t, you can unsubscribe by following the links in the email, or by dropping us a note at pr@saucemagazine.com.