We recently attended a meat-lover's dream called the Marrow Brew n' Que. Piloted by Chef Garret Fleming and Brian Pereira, Marrow will be the outdoor spit roast and barbeque area of Gristle, the new gastropub concept currently taking residency at Three Little Pigs with a series of intimate and creative dining events, until they open up their own space. The philosophy as described on the website states: "Gristle serves food in an organic fashion - meat on bone, fish served whole. It is based on Chef Fleming's principle of conservation dining - using the entire organism rather than disposing of edible and often improperly executed parts that have the potential to be delectably divine."
|Photo via Gristle website|
|Smoked & Roasted Shoat (baby pig)|
|Chef Garret and team served up roasted shoat, smoked brisket, and smoked andouille.|
|We helped ourselves to fresh biscuits, macaroni n' cheese "en croute", collard greens, beans, and pickles.|
|Keith's plate with the smoked brisket as the star.|
|My plate with a huge chunk of smoked andouille.|
|I split open the flaky pastry in an attempt to show off the gooey cheese hugging the apples inside.|