Pig 'n' Whistle Creates Smoke and Magic
It may seem mere coincidence that “Bartlett” and “Bar-B-Q” start with the same letters‚ but anyone who has experienced the confluence of hog‚ heat and hickory at Pig ‘n’ Whistle knows it was destiny.
The famous barbecue restaurant started in downtown Memphis‚ but taste like this couldn’t be confined to one city for long.
Bartlett’s Pig ‘N Whistle is as rustic as barbecue itself. A quick look at its tin roof and board-and-batten siding tells the eyes‚ just as a delicious whiff informs the nose‚ that this is where every other aesthetic takes a backseat to fire and flavor.
The menu is massive. Its starters range from onion loaf and nachos to fried green tomatoes. Next are salads and‚ for those with a light appetite‚ sandwiches. Beans‚ slaw and potato salad are just a few of the sides‚ and dessert includes five kinds of pie and a brownie a la mode.
In between are the main events – pork‚ ribs‚ turkey‚ chicken‚ beef brisket – seasoned either wet‚ dry or “muddy.” There’s one other item regulars say really packs in the crowds.
“It’s our fried catfish on Friday. Our cooks hand-make our batter and hand-cut the fish‚” says Pig ‘N Whistle auditor Mallory Kellogg.
While it’s not hickory smoked‚ the fish shares one crucial factor with Pig ’N Whistle’s barbecue. Says Kellogg‚ “It makes a difference to have someone in the kitchen who knows good food.”
