Forthcoming Swig & Swine, next to The Glass Onion in West Ashley, is almost ready to welcome guests with the embracing arms of smoky pork. Pitmaster Anthony DiBernardo and restaurateur Steve Kish (82 Queen and Lowcountry Bistro) took over the former car wash about a year ago and say the establishment should be open, pending permits, within the next week.
The menu will have standards, like pork belly, brisket, pork, turkey, ribs, and house-made sausages, but the chalkboard menu will allow DiBernado to change up his offerings daily. "The flexibility of the board allows me to bring in Tank [Johnson's] Holy City Hogs whole and offer them as a special," says the chef, "And for ribs, I may do St. Louis style one day, baby back another, so I'm not tied. We'll also do a burger of the day that will be ground in-house." The meat will be smoked in intervals, so not everything comes off the pit as the same time. It's sort of a made-to-order barbecue system—it isn't sliced until patrons order it.
DiBernado will also source from local farms, like Ambrose, for his side items. He also tells us that he consulted with Charleston Brown Water Society member Travis Hartong for the bar menu—Swig & Swine might be the only barbecue restaurant around with cult favorite Pappy Van Winkle bourbon on the liquor list. They'll have some cheap beers as well.
The interiors are almost complete and they should announce an opening date very soon.
· The Glass Onion [-ECHS-]
· Holy City Hogs [Official]
· The Charleston Brown Water Society gets evangelical about bourbon [CP]
· Swig & Swine [Facebook]
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