Farm-style cooking featuring house-butchered meats served in the up-and-coming Montavilla neighborhood.
: Owner/chef Adam Sappington has stepped away from daily cooking responsibilities to handle in-house butchering, including a weekly carving on-site of an entire heritage pig. Diners enjoy the fruits of his labor in the Whole Hog plate, which features a brined pork chop, pork belly, smoked shoulder, and a head cheese croquette. Or sample the country ham in a traditional preparation, and the bacon or beef jerky, which is used, among other things, to garnish Bloody Marys. Happily, non-porcine parts of the menu also hold their own. Pan-fried boneless chicken served with mashed potatoes, gravy and a choice of seasonal salads or vegetable sides stands out. Clams arrive in a Creole-inspired broth with grilled leeks, fried potatoes and a smoky paprika aïoli. Pan-roasted trout is served atop an artichoke, green bean and panzanella salad. For dessert, don't miss the pudding trio. The brunch menu offers more than egg and pancake standards, and includes a barbecued pork sandwich, vegetable hash, shrimp and grits, cinnamon rolls and biscuits with honey. At the lively bar, choose from more than a dozen bourbons. Service is friendly, and a kids’ menu is available on request. Also located at Portland International Airport.