Salty Sow Coming Soon
It’s a “contemporary barn-style” spot coming to Phoenix March 4.
The successful restaurant team of Guy Villavaso and Larry Foles and partner, Harold Marmulstein, will bring their celebrated Texas restaurant to the valley.
Garnering excellent reviews in its original location, the popular new gastropub will introduce a head-to-tail dining trend to Phoenix, with seasonal, sustainable fare that showcases modern farmhouse cuisine and signature cocktails.
“We look forward to introducing our distinctive Southern-style cooking methods that include braising, poaching and slow roasting to all of our menu items,” says Marmulstein.
SWINE + WINE + BEER
Chef Partner, Harold Marmulstein plans to feature signature dishes including the candied pork belly with collard greens and soy balsamic syrup; milk braised pork shoulder with white beans, escarole and pecorino; and crisp chicken thighs with fried smashed potato and neck bone gravy.
Starters will range from the Salty Sow house made, specialty charcuterie platter to pork shoulder, crispy brussel sprouts, and triple duck fat fries. Among the mouthwatering, country-inspired side dishes will be collard greens with smoked ham hocks and pot licker, and crispy brussels sprouts leaves with golden raisins and pecorino.
Jarred specialties include green eggs and ham with grits and parmesan basil, and chicken liver mousse with apple gelee and pickled onions. Bananas Foster beignets and Butterscotch Boudino are among the not-to-miss desserts.
The hand-crafted cocktail menu will be equally original, with twenty-one choices including Signature Sips such as the Rosemary’s Piglet, Miss Piggy, the Salty Sow’r, Flying Pig, Blue Sow, Harvest Hogwash, Key Lime Pie, and a selection of specialty margaritas including the Curly Tail and the Wallow. Ice cubes are infused with Serrano chilies and rosemary. The Phoenix location will be modeled after the original Salty Sow in East Austin, but with a contemporary style.
THE ATMOSPHERE
A “contemporary barn-style” ambiance will be both inviting and comfortable. The “modern farmhouse” dining room, designed to emulate a traditional rambling colonial farmhouse, will offer an eclectic vibe—with contrasting paint and raw timber, wood doors, garage windows, an exhibition kitchen in the center of the restaurant, aged red bricks, and antiques combined with modern elements, including chandeliers over rustic butcher block tables paired with modern chairs and concrete floors. Custom, whimsical, pig paintings by Texas artist Anne Ducote will adorn the walls.
OPEN THE FRONT DOOR TO Salty Sow.
