The Salted Pig

With the Salted Pig, prolific restaurateur Michael del Pietro leaves behind his signature Italian fare to try his hand at barbecue and Southern comfort food. Unfortunately, the Frontenac restaurant delivers mixed results. The Salted Pig hits the mark with crisp and juicy fried chicken, served in a cast-iron skillet. The moist and lightly smoked pulled pork is also respectable, served either as a sandwich or as an appetizer atop housemade potato chips. St. Louis-style ribs are fair, though they lack the wow factor of the better-known spots in town, and the kitchen seems to have a problem with executing seafood, as both the red fish and fish-of-the-day special were very overcooked on two separate visits. Go for the chicken, but there are far better spots for barbecue.

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