Pig Out! The Royal Pig… Pub and Kitchen

By: Marla Lazarus

“Treat your guests like royalty. Serve cuisine that keeps them coming back again and again.”

It was a bustling Friday night with not an empty seat to be found inside or outside and a stream of people waiting for a table. As one of Fort Lauderdale’s hot spots, The Royal Pig Pub and Kitchen boasts a beautiful large, vaulted brick ceiling as the focal point over a large bar area that occupies the majority of the room. Recessed within the structure are several flat screen televisions playing every sports game imaginable. The warm dark interior with heavy, espresso-colored tables and dim lighting is reminiscent of a dark tavern or pub from an era gone by. With many nooks and crannies, we relaxed in one of the intimate alcoves within the large open space.

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Dining is truly a “foodies” dream at The Royal Pig Pub and Kitchen. We began our culinary journey with a vast selection of appetizers including a velvety Royal Pig Pub (RPP) bacon mac and cheese blended with cheddar cream, parmesan, white cheddar, oaxaca cheese, tasso, and andouille bread crumbs, along with hearty Duroc pork meatballs with whipped ricotta, charred tomato sauce, vincotto, and Texas toast to soak up the wonderful sauce. Delicious New Orleans BBQ shrimp braised in Abita beer is served over sweet potato grits while blackened Ahi tuna, layered on top of house potato chips, truffle ponzu, cucumber watermelon kimchee, and bacon fat avocado mousse was a party in our mouths. The Chef’s BLT layers Duroc pork belly, fried green tomatoes, grilled endive, mustardo, and pork cracklings while the handcrafted nachos offer buffalo chicken, spicy duck, or pulled pork. Juicy sliders of prime beef with American cheese, tomato marmalade, RPP mayo, and homemade pickle as well as the BBQ pulled pork with American cheese, spicy mustard, fried pickle, and cabbage slaw are simply perfect.

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Deliciously fresh salads are perfect to share as the warm Bloomsdale spinach salad is tossed with balsamic bacon vinaigrette, candied walnuts, Shropshire bleu cheese, and organic strawberries and the grilled or chilled Caesar served with a “toad in the hole” crouton and tomato caper relish. The organic kale salad tossed with currants, parmesan reggiano, pine nuts, and lemon vinaigrette is irresistible while the rotisserie chop salad with brisket, chicken, or pork tossed with chef’s fixings and basil lime vinaigrette was a meal in itself.

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With so many house favorites, we thoroughly enjoyed the pork shoulder “porchetta” with braised vegetables, parsnip mash, pork cracklings, horseradish creme Fraiche, and St Germaine pork a jus, the tender hormone free house smoked Duroc baby back ribs fell off the bone and is served with brussels sprouts choucroute and amaretto cornbread pudding in an individual cast iron skillet while the succulent Cajun fried chicken and waffles featured a cornbread waffle with amazing lemon crème anglaise, salted maple butter sauce, and marinated watermelon. WOW! A very large pot of the chef’s seafood gumbo is filled with gulf shrimp, oysters, homemade andouille, fresh okra, tasso, and Louisiana popcorn rice. Organic pan roasted salmon, served with spaetzle, carbonara cream sauce, local mushrooms, smoked tomato putanesca, and house tasso was superb and the cherry wood smoked 16oz rib eye served with tuscan potatoes, homemade worcestershire sauce, braised crimini mushrooms, and fried portabello mushroom stuffed with creamed spinach was cooked to perfection.

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Irresistible side dishes are a must from organic fries, collard greens, summer corn succotash to raspberry marinated watermelon, Kentucky sweet potato casserole, parsnip mashed potatoes, cast iron Tuscan potatoes and amaretto cornbread pudding.

Indulge and make sure to experience one of their delicious homemade sweet treats from the scrumptious bourbon bread pudding with white chocolate, pecans, salted caramel sauce and Bulleit bourbon or the delectable beignets New Orleans style donuts, served hot and fresh with a scoop of vanilla bean ice cream and bourbon chocolate syrup and don’t forget the mouth-watering RPP chocolate chip cookie skillet baked Varhona chocolate chip cookie smothered with homemade marshmallow, vanilla bean ice cream, and bourbon chocolate syrup.

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For food cooked with love and passion, The Royal Pig Pub and Kitchen is the place to go for lunch or dinner daily and brunch on the weekend. You will find Chef Stanton Bundy has created a mouthwatering menu that’ll have you craving for more. Bon Appétit…

 

The Royal Pig Pub and Kitchen

350 E Las Olas Blvd.

954-617-7447

royalpigpub.com