'Unique' City Pork Southern Kitchen & Pie eyes December opening _lowres

Advocate staff photo by RICHARD ALAN HANNON -- City Pork Deli & Charcuterie employee Amy Hazel rings up costumer Annelise Martinez, of Plaquemine. The deli will host a Bourbon on the Bayou dinner on Sunday at 6 p.m.

It has a deli and charcuterie, a brasserie and bar, and by the end of the year, City Pork is hoping that have its third location, a Southern Kitchen and Pie concept, open, too.

According to co-owner Stephen Hightower, the third City Pork restaurant could open as soon as early December.

“It would be unique,” Hightower said. “We opened the deli on Dec. 1 two years ago, and then Dec. 1 for the Brasserie last year. That’s the date we are shooting for with this new one.”

City Pork Southern Kitchen and Pie is located at 6721 Exchequer Drive, in the old Exchequer Restaurant. Hightower said the restaurant will serve breakfast and lunch.

Some dishes will be favorites the former restaurant had been serving. Others will be City Pork favorites such as the Big Pig, a pork shoulder sandwich served with bbq sauce and coleslaw on a brioche bun.

For breakfast, patrons can expect the usual suspects such as omelettes and French toast as well as City Pork staples like brisket and eggs. The restaurant will also feature daily lunch specials and classic pies, Hightower said.

“We’ll have everything from strawberry to pecan to satsuma icebox pies,” he said. “We did some research across the state. We went to Lea’s in Lecompte and Strawn’s in Shreveport. There was just no destination pie shop here.”

City Pork Southern Kitchen and Pie will also feature a state-of-the-art butcher room, allowing the restaurants to expand on their charcuterie fare.

“We just know how important the charcuterie is to the culture of our concept,” Hightower said. “We’re going to take a whole pig and use every bit of it.”

With the new restaurant comes a bit of reorganization in the kitchen. Chef Ryan André has been named corporate chef for City Pork. The restaurant team has brought on Eusebio Gongora, a former chef and partner at Fleming’s, and named him Director of Culinary Operations.

“It’s a unique combination,” Hightower said. “You have Ryan on the creative side, and Eusebio will be leading the charge at the new location.”

Follow Matthew Sigur on Twitter @MatthewSigur.