The team behind the Valley’s uber-successful Z’Tejas, Roaring Fork, Eddie V’s and Wildfish Seafood Grille restaurants has launched a brand-new dining spot: Salty Sow in Phoenix. The gastropub dishes up modern, sustainable farmhouse fare in a space that is described as contemporary barn-style. The restaurant is inviting with red brick walls, large wood doors, garage windows, butcher-block tables and fun, eye-catching art that plays on Salty Sow’s “swine+wine+beer” theme with whimsical pig paintings. (Even the women’s bathroom has a pig with high heels decking the door.)
To start, the charcuterie and cheese board is a crowd pleasure with indulgent eats like pate, creamy cheeses, candied nuts and pickled radishes and cucumbers. Another must-try appetizer is the truffled deviled eggs–an indulgent spin on a classic appetizer. To finish, the eggs are topped with bacon–natch. Other tempting starters include the pastrami salmon with mustard-dill creme fraiche and oyster boudin fritters, paired with a chipotle remoulade.
Salty Sow’s brussels sprouts caesar is a standout salad with candied almonds, dried cranberries and parmigian-reggiano. The almonds provide a delectable crunch while the cranberries give a pop of sweetness. For an entree, the candied pork belly melts in your mouth. The sweetness of the pork complements the collard greens with soy-balsamic syrup that is paired with it. On the side, try the green chili grits–smooth, spicy and delicious. The fried smashed potatoes are also super-scrumptious.
For dessert, the buttered popcorn pot de creme is a yummy blend of sweet, salty and crunchy–thanks to a few kernels that comes alongside the creme. www.saltysow.com.