Happy Hour Monday-Friday 3-7pm $6 Craft Beers, Signature Cocktails, Wines and Appetizers
LateNight Happy Hour Available Friday and Saturday night Midnight -2am.
“With a name like The Royal Pig, you’ve got to bring the goods when it comes to meat and poultry. It should come as no surprise that many of the dishes have bacon or pork in some form, yet there are many seafood plates on the menu as well, like the Sesame Seared Ahi Tuna appetizer that is also available as a salad. The free-range poultry items, chicken and turkey, are highlighted on the menu and the restaurant also offers rotisserie duck as an additional options for everything from chopped salad to nachos. Its open kitchen is outfitted with a rotisserie that is used for roasting duck, chicken, and pork, including ribs and chicken wings. The restaurant also makes its own sausage and foie gras.” “The Royal Pig’s executive chef, Stanton Bundy, hails from Texas but has roots in New Orleans, having worked as a saucier at chef Emeril Lagasse’s flagship restaurant. More recently, the fresh-faced 26-year-old worked as a sous chef at the Canyon Ranch Grill in Miami. Despite his recent stint at the chichi fine dining restaurant, many of the dishes at The Royal Pig reflect Bundy’s love for The Big Easy.”
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