The Pig Pen Bar & BBQ opened this month in the New City Plaza in New City. It’s a real Southern place, says owner Mike Termine. “With cold beer and sloppy food.”
He smokes St. Louis-style ribs — no baby backs — for 7 to 10 hours over hickory, and uses applewood for chicken and salmon. He also makes pulled pork and Texas brisket and serves burgers, fried chicken and catfish. A specialty is the frickle — a fried pickle.
There are four housemade sauces: the Pig Pen original (the house sauce), a spicy version of the Pig Pen original; a mustard-based sauce and a vinegar-based one.
The restaurant, which is in one-half of what used to be Khaki’s clothing store, is decorated in all-natural materials such as used brick and old wood. There are wide-planked wood floors.
There are 12 draft lines for beer, and, to keep with a Southern feel, Termine is serving other beers in cans, not bottles. There is also a full bar with a nice selection of bourbons.
The kitchen is open from noon to 10 p.m. daily, and there’s a late-night bar menu of burgers, wings and chicken fingers served until 4 a.m.
(Cheers to Michael S for the tip!)