It's unprofessional, my giddy response to Swine and Sons. Yet at first peek I'm smitten with Winter Park's new sort-of restaurant, a take-out shop by the owners of Cask & Larder and The Ravenous Pig. Disclaimer: The name is really Swine & Sons. I changed the "&" to an "and" for SEO purposes.
I had the same too-happy reaction when Cask & Larder opened. The place is still hopping, though, so forgive me.
Here's what you need to know: Swine and Sons is essentially a take-out shop with a few seats. It's all-American, predominantly Southern, and dedicated to the homemade. When I say homemade, I mean homemade. Every sausage is made by the staff, starting with a whole pig. Each slice of pickled jalapeno began as a raw jalapeno. Each scone is baked by the pastry team, each jar of mustard is-- I have no idea how one makes mustard but trust me the bottled versions here began as raw ingredients.
Swine and Sons sells sandwiches, and sausages, and baked goods. It also sells full dinners. For $17, you can buy a full meal loaded with protein, vegetable, and starch. The week's menu will be posted on the website every Monday morning. Call and reserve yours, as only about 30 per night will be put together. Then pick yours up between 5 p.m. and 7 p.m. Want a growler of Cask & Larder beer? Add it on. Spicy caramel corn? Dark chocolate ice cream made with the Olive & Sinclair confection? Cheddar-barbecue potato chips? You'd better put a cap on your Amex before you walk in the door. A person could get carried away.
I sampled a bunch at a media luncheon today. Here are my lousy photos, taken with excitement rather than skill.
There you go. If I know these folks, the line-up will be entirely different every time you visit.
Report back, good and bad, as always.
Eat enthusiastically, Rona