The Food Biz: Hog in The Gulch

Peg Leg Porker opts for bricks-and-mortar space

Local pitmaster Carey Bringle, nationally known for his barbecue business Peg Leg Porker, is poised to open a bricks-and-mortar barbecue restaurant on Gleaves Street just off The Gulch.

The Peg Leg Porker restaurant will focus, quite fittingly, on pork. “We’re not one of these places trying to serve barbecue from every region,” Bringle said. “It’s the barbecue native to Tennessee.” So don’t expect a heap of Texas-style beef brisket, at least not at first.

Bringle (pictured) is a well-known character in Nashville and beyond. He has appeared on two TV shows: Chopped Grill Masters and BBQ Pitmasters. His company’s name is also memorable: “Peg Leg” refers to the fact that Bringle lost a leg to cancer as a teen, and he has a sense of humor about it. (The company logo depicts a happy, robust pig with a wooden leg worthy of a pirate.)

A native of West Tennessee, Bringle grew up in a barbecue-centered family and has competed at the Memphis in May cook-off 23 times. He also sells barbecue sauces and rubs. His Peg Leg Porker Memphis Wet Sauce was named the No. 2 barbecue sauce in the country by Bon Appetit magazine.

The restaurant fills a former commercial building on Gleaves near 10th Avenue, which puts it a block or so behind Pine Street Flats, a luxury apartment development in the Gulch. Bringle said a lighted path will allow folks to walk easily from the Gulch to his joint.

As for the menu, Bringle said side dishes will be traditional, like baked beans and cole slaw, but he’ll also feature seasonal side dishes. He’s aiming to serve both beer and liquor once the permits are secured. The restaurant will also have a patio with its own special shrine: a 25-foot barbecue pit, Bringle said.

The Peg Leg Porker, 903 Gleaves St., is expected to open by the end of this month. Follow Peg Leg Porker on Facebook for updates.

 
• Coming to the Gulch as well is Hops & Crafts, a craft-beer-centered bar in the former Sweet CeCe’s space at 12th and Pine. Gulch residents Kreigh Bourff, Danny Charles and Alex Cohn plan to offer 36 craft beers, available in their tap room or in growlers to go. Hops & Crafts plans to open in June. Read more here.

 
• And finally in The Gulch, Juice Nashville is planning to open its first bricks-and-mortar location in the Icon. Stephanie Waring, who owns Juice Nashville with husband Wes, said the shop will face Division Street, be located next to Rumours, and fill about 945 square feet. She’s aiming to open by mid-June.

Juice Nashville products are cold- pressed and derived from raw fruit and vegetable juices, Waring said. They currently sell about 600 bottles a day.

 
• For those following all the latest news about Husk Nashville, we learned that acclaimed Charleston chef Sean Brock has hired a well-known Nashvillian to be his pastry chef.

As my Scene colleague Chris Chamberlain reports, the chef, Lisa Donovan, is the force behind the popular Buttermilk Road Sunday Suppers series, and has worked in pastry at both Margot Café and City House.

 
• The Scene held its annual chef competition Iron Fork this week, and it was quite a party. There was a strong slate of chef contenders: Kristin Beringson, Holland House Bar and Refuge; Jamie Watson, Café Fundamental; Kevin Ramquist, F. Scott’s; Bart Pickens, Loveless Cafe; and Jessica Benefield, Virago. They all worked their prodigious skills using the evening’s surprise ingredient, maple syrup.

In the end, Benefield triumphed with butter-poached New York strip with a green Sriracha chimichurri, coconut powder and maple soy sauce, served with a papaya salad topped with maple-candied pecans and a shrimp toast with a sweet maple chili sauce.