The Pig & Pint
Experienced Chef-Driven, Award Winning Competition Barbecue & Local Craft Beers with a Southern Flair
The Pig & Pint is located in the historic Fondren District of Jackson, Mississippi and opened for business March 26, 2014. The building they occupy has served as a gas station, a laundry mat, and a farmer's market. Now, the The Pig & Pint is already a favorite gathering place in the most hip-scale neighborhood in Jackson
Restaurant partner Scott Jackson says "We're trying to help people understand, Memphis stole barbecue from us; like Elvis and the river." Mississippi barbecue, to Scott, is dominated by pulled pork and ribs with various side items, but the sauce defines Mississippi's smoked meat flavor profile: a sweet-style, tomato-based sauce with baking spice flavors like vanilla, nutmeg, allspice and cinnamon. The The Pig & Pint is also going to show you some different things with their other special sauce blends: a Carolina mustard sauce, a vinegar sauce, and a hot sauce. The The Pig & Pint offers smoked brisket, duck, shrimp and oysters, house-made sausage, bacon and boudin with pickled fixings AND a Pork Belly Corn Dog with dipping sauces. Our favorite? The Smoked-Tomato Cole Slaw - this you have got to try!
Folks, this is a "Gastro-Pub" with a large selection of beers. Managing partner Chris Clark is a certified Sommelier and takes service and pairing seriously, so craft beers and international selections make up nearly 100 choices to wet your whistle. Everyone's favorite Baby Back Ribs are served every day of the week, so come to the The Pig & Pint and have some great food and fun! My recent dining experience for lunch, on a hot day in July, found chopped smoked brisket on a crisp bun just waiting for the special mustard sauce in the small bottle on my table - wow, what a taste sensation! The flavor of the beef was terrific and when you add some red beans & rice, some smoked tomato cold slaw, and a tall sweet tea, you are in a good place, a world where your cell phone don't matter, like fishing for largemouth bass, all you can think about is what's right in front of you. Chef Grant makes your tastebuds light up and sizzle! We really enjoy the service too and they can smile because they know The Pig and Pint will do you right. Better get a souvenir tee shirt.
The Jackson Free Press says:
If you haven't experienced The Pig & Pint yet, you should soon. The restaurant, which opened in March 2014, doesn't just serve just the standards such as pulled pork or smoked chicken (though they do have that option in the form of the 'cue plate or a barbecue sandwich).
The Pig & Pint also has specials such as the pork-belly corn dogs served with a seasonal beer mustard and smoked tomato-ginger jam and my personal favorite, the barbecue nachos, which come with either pulled pork or smoked chicken, and have smokehouse beans, pickled onions, and Lucky Town Brewing Company pico de gallo and a special barbecue sauce.
If you're feeling extra special, thought, try the restaurant's Pepsi-glazed baby-back rib, which comes in half or full and are served with bread and a choice of two sides, including smoked tomato cole slaw, potato salad and ahouse pork rinds. And if you like a beer with your barbecue - and who doesn't? - the restaurant has a wide assortment of craft beers.
The Pig & Pint sets itself apart by taking barbecue and turning it on its head.
Amber Helsel, Best of Jackson 2015
Jackson Free Press Winner:
Best New Restaurant, Best Place for Ribs, Best Barbecue
Our thanks to www.finditinfondren.com for their contribution to this article :)