Photograph by Alison Sun
If you’re a lover of all things pork, find your new restaurant home at Rinds, Wines, & Swines in O’Bryonville. The counter-service eatery specializes in whole-hog butchery, cheese, charcuterie, and wines in a casual setting, and recently began offering dinner service three nights a week.
Hailing from Dallas, Head Chef and Owner Eric Salome opened the restaurant in April, and he says the intent with his menus is to “tip-toe into adventurous items…as time goes on.”
Photograph by Alison Sun
The new dinner menu features items like pigskin carbonara noodles; pork belly and autumn lentil salad; and tender pork cuts served with a hominy papusa, cilantro salad, and green banana escabeche. Lighter bites, like housemade pork rinds and a cheese board with peach jam, whipped brown butter, and marcona almonds are also offered, in addition to dessert, like the bee pollen–topped chiffon cake served with port wine–poached plums.
Dinner items rotate weekly, with popular dishes remaining longer, to keep the menu fresh, Salome says. Venturing into winter, the lunch menu—which currently consists of housemade BLTs, pulled pork tacos, and baguette cold cuts—will expand to offer hot sandwich options.
On the beverage side of things, Rinds, Wines, & Swines serves a wide variety of North American and European wines, as well as a selection of canned craft beers. Customers can roll in Saturday nights for wine and cheese tastings, boasting more than 30 cheese varieties, or Wednesday evenings for half-priced wine glasses. Also on the ticket for colder weather, Salome plans to host fondue nights every other week.
Photograph by Alison Sun
On Tuesday, October 8, the shop will team up with the Napa-made and Cincinnati-founded WineSociety to host a wine and cheese tasting event that will benefit local breast cancer awareness charity, Pink Ribbon Girls.
Rinds, Wines, & Swines is open for lunch Tuesday–Saturday and dinner Thursday–Saturday.
Rinds, Wines, & Swines, 1979 Madison Rd., O’Bryonville, (513) 321-0192
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