First Bite: The Salted Pig from St. Louis Magazine on Vimeo.
Like a star baseball player, Mike Del Pietro swings for the fences. When the 47-year-old über-restaurateur acquired Frontenac Grill (which many remember fondly as Coco’s and Reuben’s), he could have slapped a few gallons of Sherwin-Williams on the walls, hung a few porcine tchotchkes, and opened the doors to The Salted Pig in 30 days. Instead, he added a figurative ton of steel—ceiling joists, inch-thick panels, angle iron, even painted-steel chairs and bar stools—and tempered that with six barns’ worth of century-old wood planks, including enough to reface the entire exterior. Warehouse, say hello to roadhouse. An Ole Hickory smoker indicates the menu will include brisket, pulled pork, and smoked-then-grilled wings, but with Southern–as–Adam Wainwright change-ups like buttermilk fried chicken and pan-roasted redfish with crawfish and steamed leeks. Del Pietro seems to rattle off St. Louis restaurant successes like Big Papi rattled off hits against our beloved baseball team last October. Our guess is, The Salted Pig won’t be a bit player, either.
731 S. Lindbergh
Frontenac
314-738-9373
Lunch and dinner daily
