The two-story, concrete, steel and wood space has book shelves, string lights and big windows for plenty of natural light. (And, yes, it says “Oink” on one wall. The voiceless sprout is represented by vines that will eventually grow up the beam in front of it.)
Owner Andy Ganick — who opened The Berkshire in Stapleton almost 10 years ago — enlisted Rhett Clark of Mercantile Dining & Provision to be executive chef and Milk & Honey bartender Caleb Russell to lead the cocktail program.
As the name so helpfully suggests, the menu will include heavier dishes like Colorado striped bass crudo, crispy buffalo pig tails and lighter fare like warm cauliflower and farro salad.
According to a press release, other highlights include:
- The Redneck, a house-ground burger topped with ranch spread, a PBR-fried onion ring and bourbon ketchup
- a tofu French drip served with IPA mustard and locally foraged mushrooms
- hog-fat ice cream
- and avocado-fat ice cream
There will be 10-15 specialty cocktails categorized as “pig” or “sprout.” Pig cocktails are more spirit-forward and sprout cocktails are more aperitivo-forward. There will also be one rotating cocktail on tap, 15 classic cocktails, 20 beers and three wines.
The Pig & The Sprout will be open daily from 11 a.m. A weekend brunch will be added shortly after opening.
This was the menu at a preview event: