Review: Island restaurant combines Florida seafood and Southern barbecue
At first glance, Island Pig & Fish on South Hutchinson Island in Fort Pierce has an unusual name. What does it mean? Pigs fly and fish swim, right? I might have that wrong. Actually, the name is perfect for a restaurant that showcases the best of Florida seafood and Southern barbecue — and sometimes combines both into one amazing dish.
The place is happening. We arrived on a Friday night and the restaurant was humming with activity, inside and out. This is a come-as-you-are establishment, making it perfect for friends and families to gather. I noticed two families where the parents sat at one table and the children at another kiddie table nearby. The kids were cracking each other up, which was fun to watch.
The dining area is casual but pleasing, with large paintings of colorful fish and a pensive pig on the wall. Perhaps he knows his fate. Plates and drink cups are disposable and a large roll of paper towels on the table hints at the finger-licking things to come. The wait staff wore T-shirts with the IP&F motto: "Get Porked. Get Hooked.”
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"Snacks and Such" include Frank’s Famous Flyers (which were not pig wings), Crabby Fries, Smokehouse Fries (which resembled a Canadian poutine), and Crab and Crawfish Garlic Bread. "Sandos and Salads" include the IP&F Burger, Fried Key West Shrimp BLT, and a White Marble Farms BBQ Pork Sandwich. Plates include Louisiana Crawfish & Crab étouffée, The Kitchen Sink Rice Bowl with your choice of smoked meats, and The Big Daddy BBQ Jawn with three smoked meats. Sides include Mac and Cheese, Campfire Baked Beans, and Mama Phyllis’ Potato Salad.
If you’re paying attention at all, this is capital “C” comfort food.
We started with sweet corn fritters ($8), which were heavenly and addictive. Charred fresh corn and cornbread were fashioned into fritters, deep-fried to a golden crispy crust, and garnished with queso fresco, BBQ aioli and cilantro. The sweet, tangy BBQ aioli is my newest best friend.
We also ordered warm barbecue Buffalo dip ($12). Buffalo sauce is a mandatory food group in my husband’s diet. Chopped smoked chicken, pork, blue cheese and hot sauce were united for a single purpose and served with celery and buttery club crackers. The combined flavors were sharp and tasty, but the consistency was a bit runny.
The husband dove in by ordering The One and Done BBQ Plate ($15). You get to choose your bulk meat: smoked pork, rare smoked roast beef, ribs, smoked turkey, spicy sausage, or burnt ends pork belly. He’s a traditionalist, so he went for the smoked pork. Sauces are self-serve on a side table. He loved the Oh Carolina Mustard with the scrumptious pulled pork. His dinner was served with Texas toast and his choice of Dean’s dill slaw. It had crunchy chopped cabbage, fresh dill and a pickle and onion flavor that was awesome with the BBQ.
I had to order Good Ol’ Shrimp & Grits ($21) because I love this Southern dish. You should have been there to share it with me. A ginormous bowl of mouthwatering cheesy grits served as the foundation for a generous serving of smoked succulent shrimp and chopped tomatoes highlighted by spicy harissa butter and sliced scallions. It was everything all at once on one plate.
The first thing that hits you when you walk into Island Pig & Fish is the whiff of BBQ. This is where “fish shack meets BBQ” in a casual, welcoming atmosphere. Shorts and flip-flops are welcome. Like ordering a cheeseburger (or pulled pork) in paradise. RIP Jimmy Buffett.
Island Pig & Fish
Cuisine: BBQ and seafood
Address: 835 Seaway Drive, Fort Pierce
Phone: 772-776-4227
Hours: 11 a.m. daily, until 8 p.m. Sunday-Thursday and 9 p.m. Friday-Saturday
Alcohol: Beer and wine
Online: islandpigandfish.com
Lucie Regensdorf dines anonymously at the expense of TCPalm for #WhatToDoIn772. Contact her at [email protected]
This article originally appeared on Treasure Coast Newspapers: Restaurant review: Island Pig & Fish Fort Pierce serves BBQ, seafood
