The south meets the sea at The Pig & The Pearl, a smokehouse and raw bar now open at Atlantic Station.
Sure, it’s a seemingly odd pairing. But as The Amateur Gastronomer found out, it’s one that lets you enjoy exactly what you’re craving, without having to compromise on quality.
The Pig & The Pearl comes from the team at The Shed at Glenwood. Owners Todd Martin and Cindy Shera sought to create a gathering place in Midtown, with an artfully prepared and fun menu from Chef Todd Richards.
The interior is a mix of weathered wood and whitewashed brick that offers a soothing respite from busy Atlantic Station.
The Pig & The Pearl’s punches make a great post shopping or work drink, and come by the glass or pitcher. Try the Redheaded Stepchild, made with Bombay gin, strawberry, ginger and basil, or the O My Darlin’ that combines Harpoon UFO white beer and clementine soda.
Cocktails offer P&P’s version of classics like the Old Fashioned, Negroni Sazerac and Moscow Mule.
When it comes to ordering your meal, don’t think you have to choose between the pig or the pearl. You can take a taste of it all.
Start raw, with a dozen of that day’s oysters. Or order a Seafood Tower, which comes with oysters, clams, shrimp, crudo and sashimi.
Oyster fans take note: The Pig & The Pearl offers $1 oysters from 4pm to 6pm Monday through Thursday. Visit their website to see more daily specials.
Next move to smoked. On the cold side try the Smoked Trout Spread or the Smoked Salmon. On the hot side the Smoked Wings are a favorite, with a tangy soy vinaigrette.
The tougher decision comes when you pick your main course from the selection of beef, pork, chicken and fish. You can’t go wrong with the Beef Brisket, especially with the trio of sauces – hot, hotter and the bourbon hot sauce, which starts off sweet and has a great kick at the end. The Whole North Carolina Trout is a standout with its great smoky flavor. The miso glazed Pork Belly feels like one of the naughtier dishes with its richly creamy texture.
If you have a vinegar tooth like me, you’ll love the Mustard Greens. The Smoked Cheddar Mac ‘N Cheese is another top side dish, made with double cream and a touch of Tabasco.
Dessert offers both the traditional and whimsical. The Bourbon Banana Puddin’ is topped with toasted meringue and served with house made vanilla wafers.
The Camp Fire Treat, a smoked chocolate pot de crème with toasted marshmallows, pecan praline and pretzels, is arranged like a campfire and is perfect for sharing.
Lunch and dinner are available seven days a week, Monday through Thursday from 11am to 11pm, Friday and Saturday from 11am to 1am and Sunday 11am to 11pm.