Remember when our moms made us share things when we were little tykes? They ingrained that value in us – that sharing is something that you do with others, and keeping things to one’s self is just well…downright selfish. Little did we know, our moms were preparing us for Pig & Porter’s “share plates” menu! “Hospitality is all we know – our entire staff is made up of career chefs, bartenders and servers.” It’s a big promise but it’s even more than that – it’s Porter & Pig’s mission statement. Another part of that mission is to “create a warm atmosphere where you enjoy spending your time.” Proprietor Ivy Burdick takes a straightforward and no-nonsense approach and exudes the perseverance and energy that it takes to live up to that.
Porter & Pig is a specialty craft beer and cocktail gastropub that offers a wide menu of draft and bottled imported, domestic and craft beers, proprietary inspired cocktails, specialty charcuterie, cheese boards and of course, share plates. Their opening on New Year’s Eve brought in a full house – smart partygoers knew this spot would be a superb choice to ring in the New Year. Who’s in the kitchen, like Oz behind the curtain? Chef Jason Fenstermacher does not let the limited kitchen space cramp his style – he’s got all the engines firing and has the good fortune of having free reign to create daily selections for the chalkboard. Burdick interviewed many chefs but knew immediately that seasoned Chef Jason was the one for her new venture – he had her at “blackberry-jalapeno glazed meatballs” and “chorizo-stuffed dates.” His presentation of the share plates is artful – peppered with edible flowers which adds beautiful bursts of color and an added dimension of aesthetics that we ladies especially appreciate. What, if stranded on a desert island, would he eat? “Meatloaf and mashed potatoes” he says without hesitation. It’s no surprise that the most talented chefs just want to have uncomplicated food when they get home after hustling in a restaurant kitchen all night long – for the record, I’ve also heard “Lucky Charms” and “Chinese food”.
“We’re seeing a steady increase of off-season visitors, as well as many locals who have dubbed us the new Cheers” says Burdick, who worked for many years with the Hilton Head Island-based SERG Restaurant Group, and has also gotten her restaurant and hospitality experience in cities like Boston and Carmel, California. She hit the nail on the head – there is nothing like a cozy, intimate lounge with comfy pillows and banquettes where you can relax, surrounded by plates of charcuterie, fresh breads and other artful surprises that emerge from the kitchen like crispy, griddled sandwiches filled with heavenly gruyere, boursin and gouda laced with roasted tomato aioli, smoked bacon and fresh basil – aptly called “The Gourmet”. Nibbling on Vintage Van Gogh, an addictive, whole-milk cheese gouda cheese between sips of eclectic craft beers like Duchesse de Bourgogne, Natty Greene’s, Green Flash, and Left Hand, there is no place I’d rather be – I have to hand it to the craft beer breweries, just the names alone make me want to try them…all of them.
At the bar, the mixologists are whipping up all sorts of concoctions using the hot new flavors of Bittermilk’s hand-crafted cocktail mixer compounds including smoked honey whisky sour and charred grapefruit tonic to which different types of alcohol are then added – like bourbon, tequila or Champagne – or whatever tickles your fancy. “We do not use infused vodkas – we’d rather infuse the flavors we like ourselves with citrus or berries – or whatever flavor we’d like!” beams Burdick.
But WAIT! Leaving with ordering their signature dessert, a bacon cheesecake, made with a butter pretzel crust and topped with luscious cream that is a cross between a classic whipped cream and crème anglaise, would be truly missing out – please keep your priorities straight. There are not enough “where everybody knows your name” neighborhood bars that make you feel welcome in the way Porter & Pig does…you’ll find yourself coming back for that feeling (and the tuna bites and prosciutto asparagus wraps) and more sharing!
HOURS:
Monday-Saturday 4:00 pm – 12:00 am
Porter & Pig
The Village at Wexford
1000 William Hilton Parkway, Suite J7C
Hilton Head Island, SC 29928
843-715-3224
www.porter-pig.com
