Pork lovers rejoice: you've found hog heaven. House-cured, slow-cooked country ham and bacon and samplers of pork shoulders, head, and belly await you at this neighborhood craft eatery run by James Beard–nominated chef and in-house butcher Adam Sappington. The menu emphasizes Southern dishes with a Northwest twist, such a fish fry with beer-battered Pacific rockfish, hickory-smoked duck leg with chanterelles and pickled plums, and skillet fried chicken. This is one of
the tastiest brunch experiences in town—standouts include pumpkin pancakes with roasted apples and salted-caramel butter, and eggs Benedict with smoked steelhead over a sweet-cream biscuit. There's also a bar here where the Bloody Mary comes garnished with beef jerky, pickled vegetables, and a giant olive.