The Pig & The Sprout

We came into town from the airport looking for a good lunch.
This place did not disappoint! The Meat Candy was perfection! It is bbq pork belly.
We also got the brisket dip which was like a French dip with brisket and the chef's special street tacos which were rainbow trout that day. Service was great! Definitely go here! It may have been our best meal all week!

An inviting and delightful concept restaurant.
Their menu intrigued me with its two contrasting sides: bacon-loaded options on the left, and an abundance of sprouts on the right.
Naturally, I opted for the bacon.
Apologies to the sprout enthusiasts.
Our waiter provided exceptional service, and the food was simply delicious.
As a fan of deviled eggs, I was pleased that they lived up to expectations, as did the burger.
The atmosphere exuded warmth and homeliness.

We went here on a Saturday evening just before a dinner crowd would have normally started arriving.
However, the place never filled all the way up so there were open tables even when we headed out.
We parked in the public pay parking garage about a five minute walk away.
The neighborhood was clean and we saw no unsavory types lurking about.
Our reservation was for 5pm and were greeted and seated within seconds by a friendly hostess.
The atmosphere was very warm and cozy and the booths are spacious.
I used the facilities ( there are 4) and the one I picked had a gapping hole in the ceiling that could have housed a small adult.
I could see that a water leak of some sort had been repaired so I had no worries. Our waitress was quite slow in getting our drink order and not very much faster getting back to us for food though the server was quite quick with our meals. Now food: First, if there are deviled eggs on a menu I'm totally in, as I consider myself a connoissuer of this delicacy since I am Philadelphia, Pennsylvania born and raised.
These were interesting, especially with the pickled jalapeno on top, and I must say absolutely delicious.
The flavor of that pepper with the bacon and yolk paste sticks with me several days later.
Though, I did remove most of the dill off the top as it was a bit much for my taste...not a big dill fan. On to our entrees, I had the brisket dip with a side of the chefs vegetables and my wife had the brisket poutine.
The poutine came with about a solid inch of molten cheese on top which is always impressive looking and in this case was a good quality cheese that tasted very yummy.
The brisket in this dish is chopped up a bit more then we were hoping for and tended to be mixed down through the potatoes but very tasty.
Also, the two eggs that were added were well done and not over medium as requested.
Also, this dish was a bit salty and we chalked that up to the cheese.
Great dish when drinking beers. My brisket dip was loaded with meat and the roll was absolutely perfect texture.
The au juis was very tasty but, again, a bit too salty.
I think this sandwich would rate as one of the best I have ever eaten if the salt would have been dialed back by about 50%.
If I need salt I'll add it.
On the same note, my order of chefs vegetables was so nice...string beans, mushrooms, peppers, squash, carrots, onions, an excellent medley...however, I could only eat half of them because I felt like if I took in any more salt I might just have a stroke right at the table.
Maybe it was the butter they swam in.
Believe me I have been eating out at restaurants of all sorts for 35 years so my palette has been exposed to all kinds of awesome and terrible and I can tell you, for some reason, these dishes on this night were over salted.
I love giving out 5 star ratings for food especially when someone is noticeably trying to satisfy there customer with great tastes and interesting cuisine but I'm sorry, I can't do it here.
I am certain the food here could be absolutely delicious, as it almost was if not for the overpowering saltiness this night.
We will be back here for a second shot to see if it was just a bad night or if the chef at The Pig and The Sprout has lost their sensitivity to salt.