Great barbeque is rarely easy to find in South Florida, but find it you will at Swine Southern Table & Bar, one of the “must dine’’ eateries during Miami Spice (through Sept. 30) or any time of year, The Coral Gables restaurant (www.runpigrun.com) serves up barbeque – from Black Angus Burnt Ends to 14-hour Smoked Brisket to its highly-celebrated (and delicious) Swine Burger – that would make a Texan proud.
For Miami Spice, Swine Southern Table & Bar is placing a strong emphasis on ingredients and techniques, as well as giving guests a sneak peek at some new items it will launch in the Fall.
“We also decided to play our ‘greatest hits,’ because what’s the Spice menu without our Swine Burger?’’ said Swine Chef Cristian Cuevas.
Ah, the Swine Burger. A short rib, brisket and smoked pork blend with a homemade dill pickle, thick-cut house-smoked bacon and lettuce, tomato, American cheese and Swine special sauce. Definitely No. 1 on the Burger Hit Parade
But the Miami Spice menu is more than just the Swine Burger. Swine’s three-course lunch menu ($23) includes choices of a Pulled Pork sandwich with Carolina mustard sauce, a crispy pork Caesar Salad and Grilled Steak salad. The dinner menu ($39) includes choices of Black Angus Burnt Ends with creamy cornbread, Low & Slow Ribs and Backyard BBQ Chicken.
“For lunch, the Crispy Pork Caesar Salad and the Swine Burger are definitely crowd favorites,’’ Cuevas said. “With the salad, the contrast in textures of the warm pork and the cool, crisp romaine makes for a really great lunch dish. Even though the dressing is rich, it doesn’t feel heavy because the acidity in the cider vinegar mop on the pork balances it out.
“On the dinner menu, the Low & Slow Ribs are favorites as well. They are such a great bang for your buck because they’re regularly $28. We pay so much attention to the way we cook the ribs, from cutting them to the house-made rub, to the cooking technique, to making sure they have plenty of time to rest. There are like 20 small details that separate our ribs from everyone else’s in town.’’
For Cuevas, the details start with good ingredients.
“High quality pork, produce and beef,’’ Cuevas said. “Our rubs are award-winning and are full of great spices and herbs. There’s nothing ‘avant-garde’ about our barbeque. It’s classic and just low and slow.’’
Best of all, the meats each are smoked on-site. The entire restaurant is infused with the smell of wood-fired barbeque.
“We constantly have the flames going and add wood in throughout the day,’’ Cuevas said. “There’s something so primitive about cooking with fire, but at the same time, so much finesse.
“For example, the Wood-Fired and Grilled Octopus, the Spice-Rubbed and Wood-Grilled Chicken Wings, and the BBQ Chicken all have that incredible smoky flavor you could only get from a real fire.’’
And a real barbeque restaurant.