Pig & Pickle, the six-month-old comfort food meets chef finesse spot in Scottsdale -- from ex-Atlas Bistro chefs Keenan Bosworth and Joshua Riesner -- is making a good case for getting out of bed on Sunday: Brunch, baby.
From 10 a.m. until 2 p.m. starting this Sunday, June 9, and each Sunday following, the restaurant will be waking up hungry brunchers with a small but thoughtful menu of both familiar and fancy sweet and savory bites as well as well as a few adult libations for a little hair of the dog -- should it be needed.
And pork? Oh, yes, there's pork.
On the sweet side, look for crepes ($8) and waffles topped with strawberries and whipped goat cheese cream ($10) as well as a decadent-sounding foie gras and currant gastrique ($19).
For savory items, we like the looks of the biscuits and tasso ham gravy with eggs ($12); the frittata featuring bacon, andouille sausage, Asiago cheese and Creole sauce ($10), and -- because we love it for dinner and late night -- the top-notch croque madame ($8).
On the liquid refreshment side, look for the Boom Tuaca Lacca ($10) made with gin, tres chilies, fresh sour and mas mole bitters, and muddled candied jalapeño; white sangria (&8) with peaches, brandy, and pickled grapes, and the Red-Headed Step Child ($9) featuring ginger liqueur, Boyd & Blair Vodka, blood orange soda, Sour Patch Kids (Sour Patch Kids?), and pearl onion vinegar.
Here's the menu:
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