Just over a month ago I introduced you to Humble Hog and owner Ben Grice. While the journey to that point was a slow one, they’ve wasted no time getting to the next stop. A sample party on Friday night led to an opening on Monday night. The restaurant at 312 South Gay Street opened last night and is ready to smoke something up for your pleasure.
We stopped by for samples at the Friday night event and enjoyed complimentary pork cracklins, house-made pretzels with cheese sauce, and kimchi brussels sprouts. I also sipped a smoky old fashioned that somehow involved brisket in preparation. I don’t know how that works, but it works. We enjoyed every bite, included more than we should have of the pork rinds. I could eat my weight in those bad boys. The other tastes were also wonderful.
As you can see, the space is beautiful, with rustic elements throughout. The bar and a wall feature surrounding the kitchen are made of old barn wood and the bar is illuminated from beneath. The Tennessee Vols countertop taken from the strip and repurposed with seating and a kitchen view sets the fun tone. An antique architect’s table, which was used by owner Ben Grice’s father, has been repurposed for a table-top. A long table in a back room provides private seating for a large party.
The menus, which you can find here (Lunch, Dinner) vary for lunch or dinner and feature a wide range of traditional and more fun items. You’ll find spare ribs and a smoked half-chicken, along side of Phat Grits (pork belly with kimchi brussels, pickled egg, and cheesy grits), and smoked trout. You can go big with The Works (brisket, pork, ribs, pit beans, slaw, and corn pone), or you can go to the coast with smoked crab. There is something for everyone.
As is often the case with restaurant openings, the liquor license did not arrive for the opening (the sample drinks were free), but it’s expected any moment, even as early as today. In the meantime, a range of beers on tap and in cans are offered, including local beverages from Printshop, XÜL, Hexagon, and more. Ben has placed an emphasis on local, including many of the serving dishes which he bought from vendors at the Market Square Farmer’s Market.
The restaurant is open seven days a week, every day at 11:00 am for lunch. Closing times are 9:00 pm Sunday, 10:00 pm Monday through Thursday, and 11:00 pm Friday and Saturday. You can check them out (including seeing the menu) on the website, and follow along for the latest updates on Facebook and Instagram.