Cafe Reviews

Scottsdale's Pig & Pickle a Culinary Power to the People

Pig & Pickle, the months-old casual dinner-only place in south Scottsdale is a kind of culinary power to the people.

Here, comfort food meets chef finesse, where servers do not give lengthy explanations of seasonal fare and locally sourced ingredients as much as simply serve them with confidence, and dishes like wood-oven-roasted bone marrow, croque madame, and pork shoulder tostadas can be had until 1 a.m. -- and all for under a 10-spot.

See also: -Six Phoenix Food Trucks, Rated and -Chanpen Is Back in the USA. Lucky Us.

It is as it should be to Pig & Pickle chef-owners Keenan Bosworth and Joshua Riesner. The former chef duo at Atlas Bistro, the top-notch BYOB in south Scottsdale, wanted their joint venture to deliver what Atlas could not: gourmet food without the gourmet price tag.

They're making a good go of it.

Here's an excerpt from this week's review:

"There are very good starters -- enough to make a light meal of. The best might be three pork shoulder tostadas. Less like the Mexican dish their moniker suggests and more akin to loaded nacho chips run through an Asian kitchen, they arrive heaped with tender shredded meat, kimchi, ginger, and scallions for a porky, spicy, and sweet taste with a satisfying crunch. More delicate in overall flavor, but no less pleasing, are thick pieces of lightly smoked salmon folded atop a crispy disc of fried potatoes and scallions resting on a cushion of soft lemon cream and sprinkled with pickled fennel shavings."

Hungry for more? Read my full review of Scottsdale's Pig & Pickle and enjoy.

Follow Chow Bella on Facebook and Twitter and Pinterest.

KEEP PHOENIX NEW TIMES FREE... Since we started Phoenix New Times, it has been defined as the free, independent voice of Phoenix, and we'd like to keep it that way. With local media under siege, it's more important than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" program, allowing us to keep offering readers access to our incisive coverage of local news, food and culture with no paywalls.
Laura Hahnefeld
Contact: Laura Hahnefeld