When accomplished restaurateur John Kunkel introduced Yardbird Southern Table & Bar in 2011, Miami was hooked. With a foundation of “shared meals and shared laughs,” the Southern-inspired concept was a boon to a city awash in trend, glitz, and glamour. For Kunkel, a proud Southern native, there was more to life: tradition, culture, hospitality, and farm-fresh ingredients, sewn together by the unmistakable lure of cornbread, made-from-scratch biscuits, and 27-hour-brined fried chicken.
While Yardbird undeniably hits the mark—dishing up the likes of Shrimp ‘n’ Grits to unceasing crowds—Kunkel wasn’t finished. He wanted something that championed a more masculine, man cave-esque side of Southern culture and cuisine—something rich, something indulgent, something porcine. He wanted Swine—in his own words, “a house of worship to porcine pursuits.”
Two years later, Coral Gables welcomed Swine Southern Table & Bar as its newest culinary addition—a pork-centric, Southern-arced concept leaning unabashedly on strong flavors, fresh, local ingredients, and a bluesy vibe. Since day one, Swine’s décor has oozed Southern-style charm, including an exposed wall of reclaimed Chicago brick, refurbished wood from a farm in North Carolina, Edison bulb lighting fixtures, black-and-white photographs, and mason jars filled with an eclectic mix of flowers on every table. There’s even blues music serenading above. But the stacks of pecan and cherry wood are more than a decorative touch; they feed the insatiable smoker in the kitchen. The second floor—fitted with its own bar and ample seating overlooking the bustle below—has long been coveted as one of the city’s prime private dining spots.
Then there’s the menu—an undeniably pork-centric program introduced by 50 Eggs’ Corporate Chef Patrick Rebholz. In every dish, the culinary roots remain as Southern as sweet iced tea: Starters range from the Pimento Cheese Jar topped with bacon marmalade, to The King, which pairs house-cured and smoked bacon with peanut butter, spiced apple pie jelly, and banana caramel. This Elvis Presley-inspired plate features thick slabs of bacon with peanut butter and jelly accents for a savory-sweet concoction. A whimsical spin on this dish—dubbed The King’s Tall Stack—continues to draw devotees for brunch with its sweet tooth-plying buttermilk pancakes, banana caramel, peanut butter mousse, and spiced apple pie jelly. And, yes, the bacon pancakes are as decadent and flavorful as they sound.
Newcomers should be aware of a few signature and new dishes that top the do-not-miss list. Among them are the Craft Sausage Board with Swinearoni, chicken andouille, and fennel sausage, accompanied by Jai Alai mustard, Tabasco mayonnaise, and green tomato kimchee; and the Swine Burger, with two thin patties composed of brisket, short rib, and smoked pork blend piled high with thick-cut smoked bacon, dill pickles, lettuce, tomatoes, American cheese, and Swine’s special sauce. It’s important guests know how celebrated this updated American classic is; the restaurant’s eponymous burger has earned countless awards—including Best Burger in Miami—satisfied grins, and publication praise throughout Miami. It’s been such a hit, in fact, that Kunkel decided to add it to Yardbird’s menu as a main feature.
But there are other flavors of the South at play here, too. Given Chef Rebholz’s penchant for culinary mashups, it’s little surprise that his French Onion Filet Mignon is a favorite, blending French onion soup with six ounces of filet mignon for a rich and complex flavor profile. The tender beef practically falls apart when prodded by a fork, and the caramelized onions, beech mushrooms, thyme-steeped demi-glace, and aged provolone cheese enhance the depth of flavor. Introduced to sate the steak-lovers who dine at Swine, the Filet has become a star in its own right.
For the wow factor, there is the shareable, interactive, and Instagrammable Crispy Pig Head. “It’s crazy enough to work,” laughs Kunkel. A whole pig head is braised for nine hours, crisped, and served with Charleston Fire Fly Sweet Tea Vodka sauce and butter buns with Maldon salt. It is so crispy in fact, that, according to Rebholz, the “ear just shatters in your mouth.”
But the menu features more than pork delights; shared plates allow for a cornucopia of flavors and fresh ingredients: Buttermilk Fried Gulf Oysters are light, briny, and creamy, and perfectly complemented by a dollop of garden herb dressing, while the Southern Caprese is a river of melt-in-your-mouth stracciatella cheese topped with heirloom tomatoes from nearby Swank Farm in Loxahatchee, sprigs of micro-basil, and dehydrated black garlic, playing proxy for edgy black pepper. Reduced muscadine vinegar offers a punchy acidic note, to boot. Fresh from the sea, the Everything Crusted Local Snapper Sandwich is another playful nod to a classic, evoking a bagel and lox with sophistication and style. Oh, and don’t skip out on a side of Roasted Brussels Sprouts coated in Tupelo honey and hot sauce—it’s an inventive re-creation with an umami finish.
In the South, a meal isn’t complete without dessert, so save room—especially for the to-die-for Swine Sticky Bun. The rolled-up, cinnamon scented pastry is served warm, nestled next to two scoops of salted caramel ice cream and topped with toffee sauce. The Bourbon Pecan Crème Brûlée is another winner, crusted with a burnt sugary shell, smacking of vanilla bean and roasted pecans.
Open for lunch during the week and dinner every day (as well as bottomless Bloody Mary and mimosa brunch on Saturdays and Sundays), Swine has become a local hangout. Guests congregate at the bar on the first floor, noshing on salty snacks like Chicken Liver Mousse Jar while swirling unique cocktails. Speaking of, the uninitiated are obliged to try the bar’s incomparable wares; The Blackberry Bourbon Smash, for example, is a standout with citrus, mint, and bourbon notes, while the Rosita boasts a strong floral bouquet with rose water, cucumber, guava juice, and Absolut vodka. Our pick this season is the Swine Old Fashioned, prominently featuring two universal favorites: bacon and whiskey. And for those inclined to drink neat, Kunkel is particularly proud of Swine’s offerings in the whiskey and bourbon department; over 100 unique and rare selections are offered, translating to one of the largest brown spirits offerings in South Florida.
From bar to burger, Swine is unquestionably its own decadent treat, but diners should stretch their appetites further afield and experience 50 Eggs’ other culinary concepts throughout greater Miami. First on the list must be Yardbird—the group’s proud flagship—with locations in Miami Beach and Las Vegas (and coming soon to Beverly Hills, Dubai, and Singapore), while another must-try is Spring Chicken, the company’s fast casual eatery with three stores in South Florida and more to come. What do they all have in common? An emphasis on warm vibes, hospitality, and home-style flair blended with a refined take on Southern classics.
“Our dishes are made with love and pride with farm-fresh ingredients, classic cooking techniques, and a sense of culture,” Kunkel affirms. “Our goal is to continually put forth the freshest, most inventive takes on regional Southern fare in an elevated yet approachable setting, while creating a new standard for service and hospitality.”
By Jacquelynn Powers Maurice | Contributor