Andy Ganick, owner of Stapleton's popular Berkshire Restaurant, launched his second Denver venture, The Pig and The Sprout. Located at 1900 Chestnut Street, the new eatery features a playful menu that plays on the dual nature of the name - with both hearty and light items, from house-ground hamburgers to Colorado striped bass crudo, and from crispy buffalo pig tails to warm cauliflower and farro salad.
The kitchen is led by executive chef Rhett Clark, a South Carolina transplant and member of Mercantile Dining & Provision's opening team. Clark is committed to thoughtful sourcing, incorporating local ingredients whenever possible, such as La Popular tortillas, Aspen Ridge beef and Grateful Bread Company bread. The Pig & The Sprout also carries Gichee Boy grits in a nod to Clark's Southern roots.
"We're staying true to the polarity that our name suggests, by offering fare for carnivores and vegetarians alike, but in a way that's cohesive and mindful," said Clark. "While our menu is physically divided in two parts - the pig and the sprout - it reads harmoniously without the subdivisions as well."
The new restaurant also offers two nightly rotating specials, one light and one not-so-light, like a tofu French dip (served with IPA mustard and locally foraged mushrooms) and the Redneck (house-ground burger topped with ranch spread, a PBR-fried onion ring and bourbon ketchup). On the sweet side, there are things like pork-fat ice cream and avocado-fat ice cream once again playing on that meat-plant dichotomy.
Caleb Russell, formerly of Milk & Honey, created a list of 15 classic cocktails, complemented by 10-15 specialty cocktails, further categorized as "pig" or "sprout." Pig cocktails are more spirit-forward and intended to pair with heavier dishes, including a cocktail incorporating bacon-washed bourbon, apricot liqueur, and chocolate bitters. Sprout cocktails are fruity and refreshing, including a rum cocktail crafted with fresh sweet corn. One rotating cocktail will be available on tap, in addition to 20 beers and three wines.
The group-friendly space was designed by Sonoma-based interior design firm Sourced By Good and Patrick McMichael of MDS Architect, Inc. There are comfortable booths, live climbing vines, and a large bookcase stocked with antique books. A highlight is the natural moss letters spelling "Oink," which anchor the space and balance out concrete and steel elements. A mezzanine level, decorated with plush couches and an antique mirror, is ideal for private gatherings of up to 45 guests.
The Pig & The Sprout is open daily for lunch and dinner, with a weekend brunch to begin later this summer.