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The Muddled Pig opened doors Tuesday, Feb. 16 in the former home of The Wood at 2733 Sutton Blvd., in Maplewood.
The eponymous Muddled Pig cocktail starts with an absinthe rinse that’s torched to enhance the aromatics. It’s then filled with bacon-washed bourbon, dry vermouth, maple syrup and garnished with charred rosemary.
Dessert offerings include a chocolate ganache tart swirled with house-made peanut butter and topped with a dollop of blackberry jam.
Entrees, available after 5 p.m., feature several pork dishes, including a thin, tender beer-braised pork steak slathered in house barbecue sauce served with fluffy mashed potatoes and a crisp apple-blue cheese slaw.
The house burger sees a juicy 6-ounce (ground in house) patty topped with melted cheddar, thick-cut bacon, house-made pickles and served on Companion bun.
A decadent starter of rosemary-flecked waffles is covered with rich seared foie gras, a sunny side-up quail egg, arugula and a drizzle of port wine-red currant syrup.
A decadent starter of rosemary-flecked waffles is covered with rich seared foie gras, a sunny side-up quail egg, arugula and a drizzle of port wine-red currant syrup.
The Muddled Pig joins the poutine trend with its take: a bowl of house-cut fries topped with stout-braised shredded pork, gravy, thick jalapeno slices, fried Marcoot Creamery cheese curds and a poached egg.
Still a work in progress, the interior now sees reclaimed wood on the walls and bar, a long community table and white tablecloths at seating for 112.
From left, co-owners and co-chefs Austin Hamblin and Michelle Allender
From left, the wintery Midnight Express is a warm coffee cocktail with amaretto and Armagnac, while The Spice Trade hints of spring with gin, ginger shrub, pink peppercorns and fresh basil.

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