Salty Sow, a restaurant serving sustainable, modern farmhouse cuisine, is now open in Phoenix.
The successful restaurant team of Guy Villavaso and Larry Foles (Z’Tejas, Roaring Fork, Eddie V’s, Wildfish, and Hopdoddy) and partner, Harold Marmulstein, brought their celebrated Texas restaurant to the valley.
Chef Partner, Harold Marmulstein will feature signature dishes on the Phoenix menu including the candied pork belly with collard greens & soy balsamic syrup; milk braised pork shoulder with white beans, escarole & pecorino; and crisp chicken thighs with fried smashed potato and neck bone gravy.
Starters range from the Salty Sow house made, specialty charcuterie platter (sausages, chicken liver mousse, country style pâté, poached or smoked salmon, pork rillettes) 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 has been modeled after the original Salty Sow in East Austin, but with a contemporary style.
The restaurant will be open for lunch and dinner from 11am-10pm Sunday-Thursday and 11am-11pm Friday & Saturday. Daily specials and Happy Hour menus will also be available. For more information please call 602-795-9463 or visit www.saltysow.com.
Salty Sow
4801 East Cactus Road
Phoenix, AZ 85254
the menue doesn’t show pricing. also, i would think that you would sell pork chops and baby back ribs