The Restaurant: The Pig & Pint opened in March of 2014. Since that time, they’ve hit the ground running, and smoking some delicious foods along the way. Their “award winning barbeque” is not just some cliché statement they list on their menu, as shown by their prominent and proud display of trophies, certificates, and plaques from several competitions and contests. Speaking of competitions, we will get to the competition-style barbeque later. The restaurant is conveniently dine-in or carry-out with counter service for both.
The Atmosphere: Let’s start with the building. Owners Grant Hutcheson and Chris Clark transformed the former Fondren Fabric Care Cleaners into quite the restaurant. It takes quite the vision, foresight, and imagination to conceptualize such. There’s no doubt it takes a visionary with a love for great food to create what would be born from what was once a neighborhood cleaners. The once large cleaner’s parking lot is now part parking lot, part patio for outdoor dining. There are several family sized picnic tables, which easily accommodate large parties. The restaurant is extremely kid friendly, with hop scotch, life-size Jenga games, and chalk activities for children (and even some adults).
The Menu and the Food: This is a menu for a serious smokehouse. But, it doesn’t stop at traditional barbeque and sides. If there were a way barbecue could reach culinary heights, it is done at Pig & Pint. Whether you are looking for barbeque fries, barbeque nachos, pulled pork sandwiches, or tacos, the possibilities are endless. On this day, I was in a bit of a rush, so I decided to visit their website to check out their online ordering feature. To my surprise, I was eligible for a $5 coupon as a first-time user. I could select my pick up time and online ordering was an absolute breeze. When I arrived, I casually bypassed the evening line out of the door and went to the Bar counter to pick up my order. Pick-up was as easy as ordering, swift and efficient.
Although I’ve dined at Pig & Pint often with friends and out-of-town guests, I had not tried the tacos. This day I set out to change that. So, I went with the trio to get a sample of them all. I had the Brisket BBQ Taco, Pulled Pork BBQ Taco, and Smoked Chicken BBQ Taco. This was not your run of the mill taco with smoked meats thrown in. It consisted of fresh flour tortillas mango-jícama cole slaw, and pico de gallo. I paired each of them with the Mississippi “Sweet” BBQ Sauce, though there was an assortment of regional sauce flavors to choose from. The slaw gave it just enough crunch to keep the textures exciting and all of the meats were tender and flavorful, not to be too overpowering. In the end, I favored the Brisket Taco over the others. Now I’ve got my eyes set on that Fried Bologna Sandwich with a fried egg, cheese, comeback sauce and a side of their House B&B Pickles. Did I mention the sandwich is tucked in a Brioche Bun? I’m ready to return tomorrow!
Check The Pig & Pint out on the web at http://pigandpint.com/ and take advantage of their online order feature to beat the crowd and the lines.