Barbecue. Bar. Be. Cue. Once upon a time, even to say the word was to instantly start an argument about propriety. It was an argument that pitted regional die-hards against each other in a sectional controversy of taste buds and traditions. A debate full of flame and smoke that ultimately revolved around the single right and proper way to fire one’s food.
And then, one fine day, into this cuisine controversy stepped The Improper Pig. A porcine gent of elevated tastes, he had the audacity to suggest that the infamous issue was actually not meant to be fought over, but well celebrated! Barbecue appeared at all times and places all over the world and brought with it a full complement of styles and sauces that deserved nothing less than a full sensory exploration!
The Improper Pig is the portal to the barbecue explorer’s world. It features beloved classics such as pulled pork and St. Louis-style ribs. It adds new influences like southern egg rolls and Korean barbecue salmon. It indulges the vegetarian side with a notable “No Pig” sandwich of grilled portobello mushrooms. And, it pulls in distinctive side dishes including jalapeño cheese grits and sweet potato hash
Knowing that the heart and soul of barbecue is the sauce, The Improper Pig floods palates with home-made selections from around the global kitchen: Eastern BBQ, Mary B’s BBQ, Korean-style, Tong’s Thai, Teriyaki, General’s, Buffalo, Inferno, Jeff’s Mustard and Spicy Hoisin. Try them all!
In short, The Improper Pig is passion on a plate. That’s because it’s the creative conception of the impassioned folks at Stomp, Chomp & Roll—professional restaurateurs who’ve brought you The Pizza Peel & Tap Room, The Flying Biscuit Café and many more.
So, experiment. Expand your barbecue horizons. Above all, savor every bite!
Featured on Food Network’s Diners, Drive-In’s & Dives Season 26 Episode 5: Beef, Lamb and Pig. #DDD Features: Improper Nachos, Chow Bao Tacos & Improper Charcuterie Plate.