Swine Southern Table & Bar
Biscuits with maple butter and blackberry preserves
Jalapeno, Cheddar, Bacon Cornbread with maple butter and blackberry preserves
Macaroni and Cheese –‘pig tail’ macaroni, bacon, five cheeses, toasted bread crumbs
Pulled Pork n’ Poached Eggs with smoked pork, Adluh South Carolina stone ground grits
Country Fried Bacon and Waffles with thick cut house smoked bacon, Cheddar cheese waffle, chilled spiced watermelon, honey hot sauce, bourbon maple syrup
Blueberry Pancakes with fresh whipped cream, bourbon maple syrup
Chocolate Bourbon Pecan Pie
Warm Sticky Icky Bun with Maple Bourbon Toffee Syrup, Pecan Butter Candied Bacon Brittle and Vanilla Ice Cream
Owned by 50 Eggs, the group behind South Beach hotspot Yardbird, Swine puts a smokehouse spin on the “Southern Table & Bar” and with a brunch menu running the gamut from pancakes to pulled pork the only real question during the 10am meal was “how hungry are you?”
Undoubtedly a carefully curated spot, with plenty of wood and whimsy plus a high ceiling design allowing for an upstairs loft, our arrival at Swine was met with warm welcomes and quickly seated in cozy booth by the woman who would be our server it was not long before questions were answered and an eight-part order unfurled – a quartet of cornbread and three flaky biscuits with house-blended maple butter and blackberry preserves soon sending a warning that Swine doesn’t skimp on quantity or quality – the toothsome muffins particularly impressive with smoke and spice prominent amidst a background only slightly sweet.
Moving on to entrees, alongside a smoldering bowl of pork-imbued Mac, it was with eyes focused on things both sweet and savory that brunch progressed and although fluffy blueberry pancakes were quite delicious under a sheen of boozed up maple syrup they simply could not hold a candle to the quality of swine-centric specialties including acid-splashed pulled pork over creamy stoneground grits or audacious inch-thick strips of bacon taken to the deepfryer before nuzzling up to crunchy waffles drizzled in Tobasco, the later an absolute treat when taken with fresh watermelon and a drizzle of maple to help temper the heat.
Sated but not stuffed it was somewhat disappointing to discover that much of Swine’s dessert menu is only offered at supper but making do with what was available the results were pleasant enough, the $10 slice of pie a bit overpriced albeit delicious and quite rich while the signature “sticky-icky” bun was all sorts of sinful with melting butter dripping from golden curls as caramelized bacon brittle dazzled beneath slowly melting ice cream – vanilla as the menu-designated sweet potato was as yet also unready, but delicious just the same.
