New Times was invited to one of the dress rehearsals at the brand-new Coral Gables restaurant, which was filled with food writers, industry insiders, and people who wanted to get a first taste of Swine's pork-centric menu of Southern cuisine.
Though the name indicates the copious amounts of bacon and pork found in the dishes (this restaurant is clearly not kosher), vegetarians and pescetarians will be able to find some good vittles. (Hint: Some items, such as the mac 'n' cheese, can be ordered without bacon, so ask your server.)
Friends-and-family night was meant as a training tool for the staff, and the evening went smoothly. In fact, sometimes the staff was too eager to please -- water glasses were refreshed many times, and dishes were cleared almost too quickly (we wanted to savor that last piece of cauliflower).
Coral Gables residents will surely welcome Swine to the neighborhood, while all over Miami, pigs tremble in fear.
"Peas 'n' carrots," glazed baby heirloom carrots, sweet buttered peas, fresh herbs, and Florida citrus ($10).
Wood-grilled cauliflower was the surprise hit of the evening. Served with Virginia peanuts, roasted tomato, and green onion purée ($8).
Mac 'n' cheese with "pig tail" macaroni, five cheeses, bacon, and a crisp herb crust ($9).
Shrimp 'n' grits with spiced Florida pink shrimp, crisp Virginia ham, and Adluh South Carolina stone-ground grits ($26).
Butter-roasted chicken with butterbean purée, roasted Brussels sprouts, Rittenhouse cherry sauce, and a homemade cornbread muffin ($26).
Bacon-topped sticky bun served with sweet-potato ice cream.
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The largest piece of red velvet cake we've ever seen can be shared by a family of four.
Multiple swine old-fashioneds.