A lot of things can change in five years. That includes Miami’s culinary scene, which has grown exponentially since the first time we visited Swine Southern Table & Bar in 2013. We remember the meal vividly: It was our one-year anniversary as a couple, and those burnt ends and grits are items that we talk about to this day.
We visited several more times over the years, but as our blog grew, we moved on to focus more on new restaurants than old favorites. It wasn’t until a few weeks ago that we paid our old friend a visit and rediscovered our love for Swine.
If you can’t tell, Swine is all about the almighty hog. There are other proteins available, but the major one across the board is pork. And as you’d expect, you’re going to want to leave your diet at the door. Giant portions abound, and we speak from firsthand experience when we say you’ll probably have leftovers for days. That’s exactly what happened to us as we ordered massive bites like the Black Angus Burnt Ends and Smokehouse Chopped Salad, which were so big that we couldn’t finish them.
When people talk about Swine, the former item always pops up in conversation. We were reminded why on our recent visit: The burnt ends are juicy, tender and large, and the tater tots that accompany them taste great mixed with the sauce and blue cheese fondue. It was our hope to balance this dish with the chopped salad — gotta be a little healthy, right? — but it arrived in a bowl bigger than both our heads with loads of burnt ends and pork belly. Now we know why it costs $22 (and is worth every penny).
Mains were also sizeable, but we’re glad because we couldn’t stop eating the Low & Slow Smoked Duroc Ribs. The succulent meat and its competition rub was a highlight of the evening, and the entree size was ideal for sharing (or in our case, next day leftovers). Those overwhelmed by the pork selections can opt for Lewellyn’s Fried Chicken and Grits, which is just as hearty. Brussels sprouts are everywhere these days, but the ones at Swine are the first ones in a while that we think are worth ordering; that spiced tupelo honey is addicting.
When it comes to dessert, All you need are these three words: Swine Sticky Bun. The restaurant’s signature sweet contains a memorable salted caramel ice cream that pairs oh-so-well with the gigantic sticky bun. Together, they make fireworks. This is one dessert that shouldn’t be tackled alone lest you want to spend the rest of the week on the treadmill.
It had been a while since our last visit to Swine, but we’re glad to see the place continue to serve quality Southern food. We’ve learned from our mistakes and won’t let so much time lapse between visits. In fact, we’re already planning our next one.