Swine Southern Table & Bar: John Kunkel Gives Us a Tour (Photos)
|All photos by Laine Doss|
|Pigs are on the move. Swine opens soon.|
Swine Southern Table & Bar, like Yardbird Southern Table & Bar and Khong River House, is decorated with repurposed wood. John Kunkel, restaurateur and the brain behind 50 Eggs Inc., parent of Swine, pointed out some paint that was still deeply embedded in the wood, salvaged from an old building. "See that red? That's the original color of the barn."
Kunkel was at Swine to taste some items. He is extremely hands on, but he insists he's not a micromanager. Indeed, as Jeff McInnis (executive chef/partner at Yardbird) brought out dish after dish, Kunkel asked questions of the chef and then the staff around him. For instance, when McInnis, on loan from Yardbird to help kickstart the sibling restaurant, brought out a large steak with chicken-fried steak fries (yes, chicken-fried steak fries), he asked whether to serve ketchup or aioli with the side. Though Kunkel initially liked the aioli, others agreed the pairing was too rich and the acidity and sweetness of a house-made ketchup would work better. Majority ruled.
Kunkel even showed us the bathrooms, "My wife said that I used to skimp on the bathrooms. I don't anymore."