Swine is a restaurant dedicated to the worship of pork. A place to gather with friends and family, sip a little whiskey or beer and be treated to Southern cooking, culture and hospitality.
By Brenda Benoit
Upon entering the energy hits you immediately, noisy in a pleasant way with people chatting away and laughing while drinking and eating. The decoration was warm, filled with wood and leather and the smell? The unmistakable aroma of hog.
The Pickled Shrimp Rolls were charming and dainty. Filled with bibb lettuce, green tomato tartar, shaved onions and made with poppy seed Parker House rolls; a real treat and a great way to start our lunch.
Pulled Pork Caesar Salad was crisp lettuce, slow-smoked crispy pork shoulder, VA aged cheese, anchovy and bacon dressing. This was a good looking salad and what stood out above all else, was the intense flavor of the anchovies. There was something so oddly familiar and comforting about that taste: it was a reminder of home even though anchovies were not something we usually ate. Maybe it was the intense oceanic taste?
The Mac & Cheese was also something that rang familiar. It was made with “pig tail” macaroni, bacon, five different cheeses and topped with a crispy herb crust. This was comfort food on steroids, one bite sending us straight to macaroni and cheese Eden; a place we did not want to return from.
We also had the Grits: Adluh South Carolina stone ground corn grits presented in a similar fashion as the macaroni and cheese. Also comforting to the last bite: a hot and creamy version of heaven.
For the main dish we had Dry-Rubbed & Smoked Memphis – Style Spare Ribs. The ribs were robust and delicately sprinkled with chives, a nice touch, and the taste? Again it transported us back in time, to a familiar place where all was good, hearty and scrumptious.
The ribs were seasoned with “competition rub”, cider vinegar, homemade pickles and served with homemade cornbread jalapeño, cheddar, bacon, with honey butter and barbecued baked beans with smoked hocks and tails.
We had no space for dessert but we kept hearing the sounds of delight coming from other tables. The most popular item seemed to be the Warm Sticky Icky Bun: Maple-bourbon toffee syrup, pecan butter, candied smoked bacon and “sweet potato pie” ice cream.
Swine Southern Table & Bar serves fresh, imaginative regional Southern food seven days a week in an unparalleled ambience, with a full bar and outstanding service. Can’t wait to go back.
Swine Southern Table & Bar
2415 Ponce De Leon Blvd, Coral Gables, FL 33134
786 360 6433
Brenda Benoit was born in the city of St. George’s in Grenada and grew up in Caracas, Venezuela. She has been living in Miami for over 20 years, loves to cook, eat and to try new restaurants & cuisines - always with her camera as a companion. She's a dedicated cookbook collector and is in the process of writing one of her own.