The Polite Pig

Well-traveled Orlando foodies are probably familiar with The Ravenous Pig, one of our finest local restaurants.  Situated in Winter Park, James and Julie Petrakis’ venerable institution was founded in 2007 and quickly established itself as one of the shining stars of Orlando’s burgeoning culinary scene.  I still consider it a “special occasion” sort of restaurant and don’t go as often as I would like, but it never disappoints.  I’ll have to get back there one of these days to write a proper review, as it’s the sort of place that all locals and tourists alike ought to make a pilgrimage to.

In the meantime, the Petrakises have expanded their empire with a few other local restaurants, including The Polite Pig (https://politepig.com/), a fast-casual barbecue joint, which opened in 2017 in Disney Springs.  For the uninitiated, this is an area outside of the actual Disney theme parks (so you don’t have to pay for admission or even parking to visit it), specializing in shopping and dining.  It has grown immensely over the last few years and added a lot of high-profile restaurants, including some helmed by celebrity chefs.  It is cool to see our local legends establishing a foothold in there too, and The Polite Pig provides the Petrakises a greater chance to feed and impress guests from around the world.  It’s a relative bargain for Disney Springs, where many of the restaurants are more upscale, with prices to match.  Because it’s casual, fast, reasonably-priced, and the food is hearty, familiar, and GOOD, it is a great option for families with kids and any other visitors who want to avoid white tablecloth joints and entrees priced over $20.

My BFF (best food friend) and I went there in May of 2017, just a few days after it opened, and we both agreed it was fine.  Not bad at all, but he lives in Miami and I live almost an hour away from that side of Orlando, so neither of us were going to rush back.  But he visited Disney recently with his mom (my first-grade teacher), so we agreed it would be a swell place to meet for lunch to catch up.  And I’m so glad we chose it, because we both liked it so much more this time, almost two years later.  I would unequivocally recommend it to anyone visiting Disney Springs, especially if you like meat and don’t want to spend an arm and a leg.

We ordered our food and paid at the counter, and it seemed like it was delivered to us in a matter of minutes, but we were also smart and got there right when it opened at 11 AM.  By the time we left, it was mobbed, and the rest of Disney Springs was mobbed too.  All the barbecue sandwiches come with a choice of a side order, and the entrees come with a small jalapeno cornbread muffin, “signature Polite slaw,” and a choice of a side.  My friend and his mom (who is no longer my first-grade teacher, so I am proud to also call her my friend) both ordered baby back ribs, which come covered with a dry rub and sweet, sticky barbecue sauce glaze.  I got to try a rib, and it was very tender.  Like any good smoked ribs, the meat doesn’t exactly “fall off” the bone, but they were extremely tender, not dry or stringy or tough at all.

dsc01884.jpg

He chose baked beans as his side, and she went with crispy waffle fries, dusted with barbecue seasoning.

dsc01883.jpg

I decided to go with the barbecue cheddar sausage, which the menu said was covered with a bourbon glaze.  The outside had a subtle sweetness, and the natural casing had a very good snap when I bit into it, something I always appreciate in sausages and hot dogs.  That’s what I call the pursuit of snappiness! 

I got four decent-sized cuts and immediately gave one to my buddy.  I was impressed that the cheese was gooey and melty in each bite I took.  True to form, I chose macaroni and cheese as my side, which was also nice and melty with white cheese and al dente mini-shell pasta.  I’ve gone twice now and always turned away from the tomato watermelon salad with feta, basil, and pickled onions at the final moment, but maybe next time I’ll try that.  It sounds delightfully refreshing.

DSC01881

My magnanimous friend also ordered us the slider trio to share: three mini-sandwiches on tiny, soft brioche rolls.  The fried chicken sandwich came topped with sweet & smoky barbecue sauce, Duke’s mayo, pickles, and cole slaw.  The Southern Pig included pulled pork, fennel-apple slaw, tangy mustard barbecue sauce, and Duke’s mayo, the only kind of mayo I ever buy for my house.  I think our table’s favorite was the Low & Slow Brisket, with Prime brisket, pimento cheese, porter barbecue sauce, pickled jalapeños, and onion straws.  I was reminded that on our earlier visit almost two years ago, we ordered the Southern Pig and Low & Slow Brisket sandwiches and split them both.  Even these mini-slider versions were better than what we remembered from back then, which only speaks well of The Polite Pig and how much it has improved.

DSC01882

Speaking of barbecue sauces, they have four house-made sauces “on tap,” and you can fill little paper cups to dip to your heart’s content: Lil John’s Signature Porter sauce (made with a reduction of Working Man porter beer, brewed at another Petrakis restaurant, the Cask & Larder), Layla’s sweet sauce, Thomas’s Southern Gold sauce (a mustard-vinegar hybrid), and an Alabama-style white barbecue sauce that pairs excellently with chicken… and surprisingly everything else.  I’m not the kind of person who pours ranch dressing all over my food, but this white sauce is different.  If you’re skeptical, try a tiny taste in one of the paper cups.  It’s free, so you have nothing to lose!

The Polite Pig offers fountain sodas — mostly Coke products, but also excellent root beer and lemonade from the Blue Sky brand, made with cane sugar.  I try to be so good about not drinking sodas, but I really like root beer and lemonade, so I couldn’t resist.  Of course they were cold and refreshing.  When we were there two years ago, I remember being half-dead, exhausted and sun-baked after spending half the day waiting in lines and schlepping around the Orlando MegaCon (sprawling pop culture convention for nerds and geeks alike), and I slaked my thirst with Blue Sky orange-mango soda, but they didn’t have that one anymore.  The root beer had a vanilla creamy taste, which I always appreciate compared to the more herbal, “biting” root beers, so that was a good choice.

And finally, they were offering chocolate chip cookies from Gideon’s Bakehouse, located in Orlando’s very East End Market, which I will argue is the best chocolate chip cookie anywhere, and certainly anywhere in our city beautiful.  My buddy loves chocolate chip cookies and supposedly makes some pretty great ones himself, but I got one for him and his mom to split, after hyping it up for the last year.  They might have been stuffed from an excellent lunch, but they made room for that cookie, which lives up to all the hype.  Sorry I didn’t get a photo of it, but check out the website above.

So that’s it!  If you’re on Disney property, they’ve got ya.  You’re going to pay, so it’s just a question of how much you’re willing to pay, and what you get for your money.  The Polite Pig is a fantastic option if you’re relaxing at Disney Springs and don’t want to go to a more upscale and expensive restaurant.  Vegetarians will have to stick to side orders or salads (hold the bacon!), so they would be better served almost anywhere else, but most meat-eaters will be perfectly pleased by the Polite Pig.  And here’s a helpful hint: it’s right outside of the Lime Garage at Disney Springs, so if you’re just going to eat there and don’t want to linger, that’s the place you want to park.

 

 

Advertisements

Arby’s

Wait a minute!  Is he really reviewing ARBY’S?  (https://arbys.com/)  He’s only had a food blog for two months and he’s talking about a fast food chain, and a critically-derided, notably un-hip fast food chain?

I try to be good.  I try to support local restaurants AND avoid fast food as much as possible, but I’m only human.  I’m a sucker for Krystal sliders, I have a nostalgic fondness for McDonald’s breakfasts (and was thrilled when they started offering all-day breakfast, even though I rarely partake), and Arby’s hits the spot more often than not (although I almost never go).  Sure, I think of obnoxious little Sherri from The Simpsons (or was it her twin Terri?) whining “I’m so hungry, I could eat at Arby’s!”, which I think ruined it for a whole generation.  But the truth is, Arby’s is cool.  It’s always trying new things, taking risks, adding crazy new menu items, and killing it with social media marketing — and these gambles are working!  Arby’s is the quirky, likable guy in a rom-com who might not end up with the girl, but he has a full and rich life with friends, hobbies, a good job, and you rooted for him and know he’s going to be okay.

I went twice in 2017, which was twice as often as I had gone in the previous decade.  Once was to try their porchetta sandwich while it lasted (surprisingly good), and the other time was to try their venison steak sandwich the one special day they offered it (incredibly good).  Yes, this is a fast food chain people regularly crack on, but they’re rolling out porchetta, a pretty classy Italian pork preparation that you rarely even see on menus at Italian restaurants and takes some real talent and patience to make at home, and venison, which is almost impossible to get unless you’re friends with hunters.  They’re not just adding bacon or chips or (eurgh) sriracha (sorry, it’s nasty!) to the same tired old offerings.  They’re introducing people to entirely new meats, which is a noble and ambitious undertaking!  

So yesterday, my best friend sent me this entertaining and insightful essay about the new golden age of Arby’s, and I was impressed by the writer’s obvious passion and enthusiasm, something I always try for here on The Saboscrivner.

He touched on all my thoughts more eloquently and at greater length than I would, so I’m not even going to try to top it.  But I am extremely suggestible when it comes to food, so of course that means I had to try Arby’s again.  I went today for lunch, and I have no regrets.

Their current limited-time special is the Smokehouse beef short rib sandwich, served with melty cheddar cheese, crispy onions, and barbecue sauce on Texas toast.  I’m always happy to find Texas toast, whether it’s made into garlic bread, served as a sandwich, or just lightly toasted and buttered and served with some Zaxby’s chicken tenders.  This sandwich was a real winner.  I have to admit, it was better than some sandwiches I’ve had from barbecue restaurants.  It was a decent size, with lots of flavors and textures going on, and the shredded, smoked short rib was very tender and tasty.  The Texas toast held everything together well.  I’m always disappointed when some barbecue places serve their wondrous, lovingly-prepared, low-and-slow-smoked meats on the cheapest buns or white bread, but not so here.

20180817_143229_resized

I had also recently been advised to try Arby’s gyro and their onion rings, a combo I enjoyed at Theo’s Kitchen earlier this summer (see my recent review here).  I knew they had a gyro, but it never occurred to me to try it until a few people vouched for it.  And like I said, there’s no such thing as a bad gyro, right?  Well, this one was better than some I’ve had from dedicated Mediterranean and Middle Eastern restaurants.  It certainly wasn’t the best gyro I’ve ever had, but it was far from the worst, and only $3.99.  This was the good kind of pita bread — nice and soft, like you get from actual gyro shops but never find at the supermarket.  They included a generous portion of thin-sliced, processed gyro meat, which is usually a salty, garlicky beef and lamb combo, plus tzatziki sauce, shredded lettuce, sliced tomatoes, and thin slices of onion.

20180817_144248_resized

I can’t say the same for the onion rings, which had that craggy, crumby breading that mostly fell off.  I can’t Ring the Alarm! in good conscience for these rings.  At least Arby’s has some good dipping sauces in pumps: their legendary Horsey sauce (creamy horseradish), very decent three-pepper sauce that is more like a spicy-sweet barbecue sauce than an actual hot sauce (which is more than fine with me), and a creamy Dijon mustard sauce.

20180817_143232_resized

Finally, because this was a hectic week and we’re heading into our busiest and most stressful time of the year at work, I treated myself to an orange cream shake, because orange shakes are hard to find, and I freakin’ love them.

20180817_143237_resized

I also brought back a Jamocha shake for one beloved co-worker and two cherry turnovers for another one.  Food gifts are some of the best gifts, if you ask me.

So yeah, Arby’s.  If you haven’t had it since you were a teenager, or if pop culture has conditioned you to think it can’t possibly be any good, think again, and try it again.  Even if you don’t love their old-school roast beef sandwiches (tasty, but super-salty), they have a ton of newer menu options including the limited-time Smokehouse beef short rib, and I definitely vouch for that.  Their seasoned curly fries might be the best in the game, and I wish I had gotten those instead of the onion rings.  Nowadays they have Italian subs, Reubens, smoked brisket sandwiches, and even some healthy-looking options!  Seriously, try it, and I think you’ll be pleasantly surprised.