Known for concepts like the Thirsty Sasquatch and 3 Howls Distillery, Brandon and Marcy Rush are preparing to embark on a new project: Lil Pig Lil Pig, opening at 2014 Main St in Vancouver.
“Marcy and I own multiple restaurants,” Brandon Rush told What Now in a phone conversation on Friday. “We wanted to do something that would bring together who we are and what we’ve learned. We’ve hired an amazing chef, we’re going to have in-house bakers making all our bread, and we have our distillery license.”
Though the concept is pork-focused, Lil Pig Lil Pig isn’t just about barbecue. There will be traditional smokers running, but there will also be rotisserie cooking and, Rush says, “a lot of live fire.”
The all-encompassing nature of the project has Rush using words like “bodega” and “supper club” together. On one hand, the Rushes envision Lil Pig Lil Pig as a “place where you can come in pick up a whole chicken, a bottle of wine, and a loaf of bread to take home to your family.” On the other hand, in addition to its elevated menu, Lil Pig Lil Pig will, from time to time, take an additional step up, with 4-5 course prix-fixe dinners that will allow the chef (Chef Ryan Slattery) “to flex a bit.”
As for the meat itself: according to coverage by The Columbian, “Dishes will contain only humanely raised, antibiotic-free meat sourced from places where animals have access to the outdoors, Brandon Rush said, because it’s not only better for the animals but it also makes the meat taste better. That includes heritage breed pigs, such as Duroc, Berkshire, Red Wattle and Washington-raised Mangalitsa, a Hungarian breed known for its distinct curly hair. These breeds take longer to raise but their fat renders at a lower temperature than commodity pigs, giving them a greater depth of flavor, Brandon Rush said — especially the Mangalitsa.”
Keep an eye out, Vancouver, because Lil Pig Lil Pig is launching soon!
