Pig & Pickle Scottsdale is the quintessential spot for simple, balanced, savory dishes. They support local and small farmers whenever they can as well as “happy animals”. This is a spot that wants you to come in, take a load off, and enjoy some fresh, delicious meats with hand crafted cocktails. This is certainly the place you will be raving about to your friends and family and planning regular get togethers at. Once you try it, you’ll be craving it thereafter. If you’re lucky enough to get to their happy hour, you will be glad you did! Great deals and pork? Count us in!
Serving the wines by the glass in repurposed wine bottles, the charm oozes from the rafters of Pig & Pickle from the minute you arrive and order. The cocktails are fresh and hand crafted with love to accompany the smokey flavors of some of our favorite meats. Decorative pigs surround you lit by Edison bulbs and blend in to the wooden, rustic backdrop of the space.
After a delicious glass of rosé and a few cocktails for the table, we dove right in to an appetizer we couldn’t stop staring at. Our Amish Mule with house made apple bourbon, ginger ale, and lime squeeze, was the ideal accompaniment to the Pork Shoulder Tostadas with ginger aioli, kimchi, and scallions. This was the picture of perfection of which all pork shoulder should model itself; tender and smokey with a crisp compliment from the kimchi. We then decided to enjoy the skillet of Mac & Cheese with pork belly. The large chunks of pork belly made for sublime, bite sized portions of smokey crunch on the outside and tender, fatty pork belly on the inside. The cheese provided the fluffy cloud of smoothness on which this delicious pig rested. It was poetic, really…and sad when it was over. But instead of ordering more as we wanted, we moved on to entrees and vowed to come back for it again.
For the table, we enjoyed a trip-fecta of entree selections; Grilled Hanger Steak with fingerling potatoes, spinach, pickled beech mushrooms & chimichurri, Duck Breast with wild rice, spinach, dried bing cherries, feta, almonds & mesquite syrup, and the Niman Ranch Pork Porterhouse with arugula, mesquite syrup, and summer succotash. It would be virtually impossible to pick a favorite between these three but they certainly gave the competition a try. Everything was cooked flawlessly and seasoned with unique, yet simple flavors that brought out the best that these meats have to offer. The mesquite syrup was a welcomed addition to each dish it was on; something new and savory that we were curious about and eager to have again.
Pig & Pickle will tell you even on their website that they aim to provide the balance of sweet to sour, old to new; like chocolate with salt ( and pig to the pickle, of course). And this shows thoroughly in their menu. The dessert we chose was a vinegar cake with strawberry sauce and home made whipped cream – evidently what was concocted that morning by their master chef extraordinaire. It was the homemade, home baked, straight from scratch feel and taste that we knew we could expect. This is a true scratch kitchen and exemplifies the fun local foodie scene here in the Phoenix area that we hope will continue to grow!
Cheers and Bon Appétit, Food Lovers!