Dark wood and leather furnishings, a glass-encased wine display and a gold mirrored bar set a luxurious, somewhat serious tone at Liquor Pig in Scottsdale. But this new bar isn't afraid to have a little fun.
You can order a glass of carefully selected wine to pair with dinner. Or, a server will bring you a tiki cocktail served inside a Spam tin, complete with a slice of the stuff right on top.
Groups of friends gather to laugh and sip their way through the evening. Couples canoodle at the bar. Everyone's happy to be out on the town, enjoying something new. And the menu delivers an exciting journey to match.
Each dish is a little unusual, featuring unique dinnerware, artistic presentations and garnishes that spark one's imagination. When they hit the table, "oohs" and "aahs" ring out. The playful nature of the meal continues as diners tuck in, as bright flavors bounce off each other to create new combinations in each bite.
The Shakshouka ($24) includes many different sauces and ingredients that are delicious on their own, and mixed together.
Tirion Boan
On a recent visit, we started with the eye-catching drink that's been making the rounds on social media since day one. The Spam Folder is made with whiskey, rum, cinnamon demerara, amaro, pineapple and lime. It's topped with pineapple fronds, a fresh slice of the tropical fruit and a slice of Spam.
The pressed meat gets a quick broil to give it some color and bring out the aroma. The smell of Spam isn't one usually enjoyed with cocktails. But it's fun, kitschy and it works. The fruity, tiki tipple is offset with a nibble of the salty snack placed on top for an enjoyable experience that goes beyond the photo op.
Along with a large, rotating selection of wine, a long list of spirits and local and imported beers, the drinks list features boozy options, low-ABV sippers and a few non-alcoholic cocktails. Regardless of their alcohol content, these drinks are all crafted with the same precision and care. Take a gander through the cocktail menu's colorful illustrations or ask one of the experienced bartenders for a recommendation.
The food menu is on the smaller side, as Liquor Pig functions more as a bar with great food, rather than a full restaurant. But the food goes far beyond drinking snacks. Come for the cocktails, and stay for the heavy hitters.
From the pasta section, the Veal Pappardelle stands out thanks to thick ribbons of tender, handmade pasta tossed with milk-braised veal shoulder and a creamy tomato sauce.
The Shakshouka puts a nighttime spin on the staple typically enjoyed for breakfast. A base of spicy roasted red pepper sauce is topped with a just-cooked poached egg, a trio of very rare lamb meatballs and dollops of salsa verde and aji amarillo. Each element is very different from the next. We'd recommend taking a dip in each sauce with the accompanying bread before mixing them all together with the runny egg. The flavors evolve as you eat, and all we found missing was a spoon.
Fans of more classic options will enjoy the tender short rib, served with a couple of baby carrots and pomme purée, for a slight twist on meat and potatoes.
The only dish we wouldn't have missed during our recent meal was a potato side with baby spuds, caviar, pickled red onions and dill pickle slices, all topped with a cream sauce and deep-fried avocado wedges. The elements were individually enjoyable – those fried avocado wedges would be amazing in a veggie taco – but overall, it was incohesive as a unified dish.
After a round of drinks, including a decadent cookies and cream-inspired Boulevardier called Sweet Sensations, dessert ended our meal on a sweet note.
Whiskey Cake is delicious on its own, but it takes on new heights when paired with a spoonful of banana ice cream.
Tirion Boan
With its sophisticated digs and creative, fun, experimental menu, Liquor Pig has arrived. This new Scottsdale spot demands our full attention.
Liquor Pig
7217 E. Fourth Ave., Scottsdale Cocktails: $15-$26
Entrees: $21-$36
