A pig haven for all pork-obsessed consumers, Coral Gables’ Swine Southern Table & Bar boosts off rich smoked aromas right from its exterior. Step inside, and a plethora of eager eaters wait in line for a seat at this latest offering from the popular 50 Eggs Inc. restaurant group, the minds behind South Beach’s Yardbird Southern Table & Bar.
The warm ambiance — with its soft lighting, brick walls and wooden accents — is just half of what makes up this porcine “house of worship.” Booming chatter swarms the two-floor, loft-style space, creating the ultimate gathering place for friends, family, locals and tourists alike. Guests have their pick of two bars: one located on the first floor close to the large communal farm table, and the other upstairs, tucked away and overlooking the venue below. Small, intimate place settings are scattered throughout both floors, where heavy wooden tables complement the quilted booths and wrought iron chairs.
As for the look of the menu, Swine features heritage breed pigs and local farm-sourced produce, alongside a substantial drink menu of wines, beers and a unique bourbon collection that includes the Barrel-Aged Cocktail #1, which debuted on April Fools’ Day. While they feature lunch items (grilled peach salad, swine grilled cheese), and proper brunch fare (farm eggs and maple sausage sandwich), dinner (or “supper,” as they call it) seems to be the specialty.
The decent way to start off the meal is with the housemade charcuterie and pimento cheese jar; mounds of aged and cured meats are spread all over a wooden platter and paired with benne seed crackers and homemade pickles.
For something lighter, there is the crisp kale salad made with cheddar cheese, apples and cornbread croutons, doused in a light cider vinegar dressing. This only gets the palate ready to indulge in the melt-in-your-mouth, chicory-rubbed 14-hour house-smoked brisket served with soft potato bread. There’s no other way to enjoy the heavenly entree than by pairing it with hearty sides such as the bacon-filled mac & cheese and wood-grilled cauliflower with peanuts and green onion puree.
As for dessert, saving room for a final course is a must — especially when there’s a “warm sticky icky bun” with maple bourbon toffee syrup, candied smoked bacon and sweet potato pie ice cream to tackle.
Photos courtesy of David Cabrera
