Audio By Carbonatix
Pig & Pickle, the months-old casual dinner-only place in south Scottsdale is a kind of culinary power to the people.
Here, comfort food meets chef finesse, where servers do not give lengthy explanations of seasonal fare and locally sourced ingredients as much as simply serve them with confidence, and dishes like wood-oven-roasted bone marrow, croque madame, and pork shoulder tostadas can be had until 1 a.m. — and all for under a 10-spot.
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It is as it should be to Pig & Pickle chef-owners Keenan Bosworth and Joshua Riesner. The former chef duo at Atlas Bistro, the top-notch BYOB in south Scottsdale, wanted their joint venture to deliver what Atlas could not: gourmet food without the gourmet price tag.
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They’re making a good go of it.
Here’s an excerpt from this week’s review:
“There are very good starters — enough to make a light meal of. The best might be three pork shoulder tostadas. Less like the Mexican dish their moniker suggests and more akin to loaded nacho chips run through an Asian kitchen, they arrive heaped with tender shredded meat, kimchi, ginger, and scallions for a porky, spicy, and sweet taste with a satisfying crunch. More delicate in overall flavor, but no less pleasing, are thick pieces of lightly smoked salmon folded atop a crispy disc of fried potatoes and scallions resting on a cushion of soft lemon cream and sprinkled with pickled fennel shavings.”
Hungry for more? Read my full review of Scottsdale’s Pig & Pickle and enjoy.
