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A Porky Preview From Slater's 50/50 New Swine Bar

Since we're in the midst of The Five Days of Meat, we thought it was about time for an update on Swine Bar, the new meat-centric concept from Scott Slater of Slater's 50/50.

The burger pros are taking over the 3,200-square-foot space that formerly housed
Babbo's Bar and Grille for a fast-casual, all-day eatery that will have house made charcuterie and sausages on its comfort food menu.

Exec chef Mark Younggren (The Linkery) is in the food testing phase for their evolving menu, which promises to offer a gratuitous variety of flavored bacon and dishes featuring exotic game.

Younggren shared a few plates that will most likely have a spot on the debut menu, which range from fried pig ears with garlic, Za'tar aioli and house hot sauce to their signature meatballs, which will rotate monthly with different exotic meats and sauces but will start off as a venison version with spicy marinara and ricotta. The meat theme continues into dessert, where Swine Bar's rendition of a churro is a fried pork rind, dusted with cinnamon sugar, and served with peanut butter caramel dipping sauce.

Sound tempting? You'll have to wait a few more months for a taste; the project's still in the permitting phase and construction yet to begin, but Swine Bar is estimated to open Fall 2014.
· Swine Bar [Official Site]

Swine Bar

4130 Park Blvd San Diego, CA 92103

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