The Polite Pig Opens at Disney Springs on April 10th
As of today, the finishing touches are being added to the newest eatery at Disney Springs; The Polite Pig. Husband and wife chefs James and Julie Petrakis, who have won wide acclaim for their Central Florida restaurants Cask & Larder and The Ravenous Pig, will expand their Swine Family Restaurant Group to Disney Springs with a new fast-casual concept, The Polite Pig, set to open on Monday, April 10. Partnering with the James Beard Foundation-nominated chefs is Brian Petrakis, who owns the popular Orlando eatery Greens & Grille. The partnership unites the Petrakis brothers on a restaurant venture for the first time.
The Polite Pig will feature modern BBQ with Southern sides like a tomato and watermelon salad, mac and cheese and smoked corn with lime butter. There’s even a bar with seven different ways to top your ‘cue, from Layla’s Sweet to Fresno Hot Sauce. Not only that, but you can find a solid selection of craft beers and cocktails, and a bourbon bar with more than 50 selections, from small batch bourbons to a Pappy Van Winkle 23-Year Family Reserve.
The Polite Pig is located in Disney Springs’ Town Center neighborhood. The 5,000-square-foot venue will be open daily from 11 a.m. to 11 p.m., with seating for about 200 guests. The restaurant will employ 80 full-time and part-time employees.
In in interview done by Disney with the Chefs, they answer some questions about their new restaurant:
Why did you decide to open a restaurant at Disney Springs?
Disney approached us with the idea of opening a fast-casual outpost that would represent the atmosphere and quality of our Winter Park location, The Ravenous Pig. We shared their enthusiasm for bringing a true local restaurant to Disney Springs.
Is the menu similar to The Ravenous Pig and Cask & Larder, your other restaurants in Central Florida?
I would say that the menu is similar in its approach to using quality, seasonal ingredients, with our signature touch. We’ll have Cask & Larder Brewery beers, cocktails on tap and also an extensive Bourbon Bar. And this restaurant will focus a bit more on wood-smoked and grilled items.
Anything you’ll offer at The Polite Pig that will be a signature, or exclusive to that restaurant?
Most of the menu will be exclusive to The Polite Pig: modern barbecue with The Ravenous Pig twist. Like the Southern Pig Sandwich with pulled pork off the smoker, apple slaw, mustard sauce and Duke’s mayo; peel-and-eat shrimp with bourbon-cocktail sauce, and crispy Brussels sprouts with whiskey caramel.
Who will be the chef daily in The Polite Pig kitchen?
We have two of our Ravenous Pig/Cask & Larder veterans at the helm, Jared Thate and Allie Weldon, along with Chef James Petrakis’ guidance and inspiration.
Tell us about the craft beer program.
We will feature four of our beloved Cask & Larder Brewery brews on tap, as well as a couple other Florida/domestic craft beers.
Anything special about The Polite Pig cocktails?
We will feature five house cocktails on tap, including some of our crowd favorites from The Ravenous Pig, such as the Gin and Tonic and Old-Fashioned.
How many seats and describe the décor.
We’ll have 190 seats, and the décor pays homage to the beloved swine of The Polite Pig, as well as antiquity. Whimsical pigs on various adventures can be seen throughout the space, and rustic touches are used for custom featured art pieces. Large faded graphics also adorn the main wall of the space adding to the feel of the long-time family run business.
What’s your favorite dish on The Polite Pig menu?
My favorite appetizer is the Hop Salt Pretzel with beer cheese fondue and IPA mustard. Favorite sandwich: the Salmon BLT with bacon jam, marinated tomato, romaine and aioli. I love that with a side of charred broccoli tossed with herb buttermilk dressing and house granola.
What do you think is the secret to good food?
Using quality seasonal ingredients and taking great care of it by enhancing with smoke/cooking, proper seasoning and passion!
The Polite Pig will officially be opening at Disney Springs on April 10th, 2017.