The meat-centric restaurant Salty Sow recently opened up on Austin's east side. This latest nose-to-tail venture is powered by the owners of Eddie V's and Hopdoddy (the steakhouse and mini burger chain, respectively). It's no surprise that this menu is dominated by animal-driven dishes.
The husband and wife team, executive chef and GM, Richard and Jennifer Velazquez come from Atlanta, as does Harold Marmulstein, the enthusiastic chef-partner who's also worked at restaurants in New York and Baltimore. When asked how his menu fits into Austin's dining scene, Marmulstein explained that he didn't want the "typical Tex Mex." Instead, the menu reflects the name, Salty Sow—as in a pig with attitude.
It's creative and honest Southern fare with plenty of porcine preparations. Nearly everything, down to the rustic headcheese and the accompanying pickles, is made from scratch. Herbs for the dishes and cocktails are picked from Salty Sow's own garden.
The newly renovated space, formerly Red House Pizzeria, includes two homey dining rooms divided by a covered patio that stretches into outdoor seating.