110 Minute Egg & Smoked Pork Hocks ($7)
It was originally named "Green Eggs and Ham," but they had a tough time selling it. After spiffing up the name, it's become one of their most popular menu items. A cheesy polenta base gets topped with chopped smoked ham hocks and a perfectly slow-cooked egg. The green speckled parmesan basil sauce smothers the egg for additional richness. The jar is served with warm cheesy biscuits.
Salty Sow Charcuterie & Cheese Board ($13)
Apart from the prosciutto, everything on the board is made in-house. (Austin's dry heat is not very forgiving towards pig parts). The firm and generously seasoned paté plays nicely against the rillette, as do the house-pickled butter radishes with the bold cheeses.
"The only thing missing from the charcuterie plate is headcheese," I told chef-partner Harold Marmulstein, who, within a minute, pulled out some that was hiding in the kitchen. Chunky, salted face meat and clear, savory collagen with grainy mustard and tangy pickles.
Oyster Boudin Fritters ($8)
The Louisiana specialty is made with Gulf oysters that are mixed with rice, then fried, and served with a smoky chipotle remoulade.
Roasted Organic Beets ($7)
Thick slices of farm fresh beets are dressed in an earthy pistachio vinaigrette. The whipped local goat cheese (from Pure Luck) accompanies the blood orange and golden root vegetables. Whole pistachios add texture and an underlying sweetness.
Roasted Bone Marrow ($10)
The beef bone hunk gets sawed in half vertically, then the marrow is roasted under a broiler until bubbly and oily. Spread the marrow on toast with a sprinkle of herbs.