What do you get when you combine American-style food, beer and wine, and a modern farmhouse atmosphere? If you're in Texas, you get Salty Sow, Austin's popular head-to-tail restaurant known for its pork-centric fare.
See also: Pig & Pickle Pretty Perfect
And next year, it looks like Paradise Valley will get a Salty Sow of its very own.
According to the Republic, Salty Sow, scheduled to open in March, is coming to 48th Street and Cactus Road in Paradise Valley (in the former home of Great China Super Buffet), courtesy of Guy Villavaso and Larry Foles, owners of Roaring Fork and founders of Eddie V's and Wildfish restaurants (the two sold the properties to Darden Restaurants Inc. last year for $59 million). The Republic also reports that chef Donald Fawcett, previously of Scottsdale's Renegade Canteen, will be helming the kitchen.
With a focus on local and sustainable ingredients and old-world cooking methods such as braising, poaching, and stewing, Salty Sow, along with pork dishes aplenty, serves beef, seafood, poultry, and offal selections like marrow, stomach, and trotters.
If the seasonal menu at the new Salty Sow is similar to the original location's, diners can expect a small but tight offering of skillful signature dishes such as triple-fried duck-fat fries with 110-minute egg and cold béarnaise; milk-braised pork shoulder with white beans, escarole, and Pecorino; and fried smashed potatoes with neck bone gravy. For dessert, there's bananas foster beignets with cane syrup, honey, and nutmeg ice cream.
Salty Sow also has an extensive wine and cocktail list, with drinks taking on whimsical names like the Curly Tail and the Porch Swing.
For more details on Austin's Salty Sow, visit the restaurant's website.