Barley Swine

It is a true sign of success when the owner of a food trailer is able to open a restaurant.  And from the looks of it, that new restaurant, Barley Swine on South Lamar, is already gaining the same success.  The chef behind Odd Duck Farm to Trailer, also on South Lamar, Bryce Gilmore, opened the restaurant in December.  The place is small, well, tiny.  There are only four tables, plus a few seats at the bar, and it is packed on a Thursday night.  Our party of four is seated at a table with another couple.  (If you're not comfortable sharing a table with strangers, make sure you come in with a party of six).  The communal seating is part of the atmosphere.  It is definitely cozy.

My first thought when I glance at the January menu is that it looks amazing!  This is another outstanding gastropub.  It has a clever name as the menu features some pork items, plus an extensive beer list.  Dishes include: crispy stuffed pig foot, sweetbreads, foie gras and duck sausage.  My favorite thing about trying new restaurants is trying new food.  Pig foot will be a first for me.  Since the plates are small and there are four of us, we decide to order more than half the menu-- 7 small plates.

We start with the spice grilled carrots and potato fritters.  I'm not a big carrot fan, but the spices mixed with goat feta make these carrots delicious.  The potato fritters are little balls of potato and goat cheese goodness; a great introduction to the dishes ahead.  The crispy stuffed pig foot is the tender meat from the foot that's fried, almost like a crab cake, but fried pig foot meat cake.  It's paired with a soft boiled egg and it's great.  Yep, pig foot is pretty delicious.

I have to say the highlight of the night (other than the must-try potato fritters) were the sweetbreads; the best I have ever tasted.  They were just crispy enough on the outside, so tender and rich in flavor.  They went perfectly with the garlic puree and brussel sprouts.

The kitchen is behind the bar so you can see everything that's going on.  We noticed the chefs tasting nearly every item they were making.  And we loved every item we tasted.  I didn't get to try a couple dishes, and the menu will change, so that just means I will have to go back again, and again.


Barley Swine
2024 S. Lamar
http://www.barleyswine.com/