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The Rooting Pig (website, facebook, instagram) is set to re-open on Thursday, July 9th. The farm-to-table restaurant is located in a renovated barn at Broad Arrow Farm in Bristol.
Owners Dan and Maggy Sullivan shared,
We’re excited to welcome the community back to Broad Arrow Farm. Our goal has always been to reconnect our guests to their food: how it’s raised, how it tastes, and, perhaps most importantly, how it’s shared. The farm’s relaxed, pastoral setting is integral to that goal. The barn restoration complements the outdoor dining, and allows us to remain open year-round. We invite people to slow down and stay awhile: eat and drink the bounty Maine has to offer, visit with the pigs and turkeys, bring the kids and pooch (outside) and enjoy a lawn game or hand of cribbage.
The Rooting Pig now seats 50 people indoors with a mix of table, bar and lounge seating plus a 30-seat screened-in dining area as well as an outdoor bar and tables with room for several dozen more.
Chef/butcher Red Hauge and his team are serving a menu that taps into meats from Broad Arrow and locally sourced produce and seafood. His approach is expected to “center on thoughtful whole-animal utilization, seasonal Maine ingredients, preservation techniques, and rustic cooking”. Shown above are the butcher board, market salad, and the tuna carpaccio served at a soft opening over the weekend. Hauge’s resume includes working at Publican Quality Meats in Chicago and Rialto in Cambridge. Most recently he worked at Bleeker & Greer in Rockport.
The beverage menu created by The Rooting Pig’s general manager and beverage director, Hugh Crickmore, includes cocktails, draft beer, cider, seltzer, nonalcoholic options, wines by the glass and a bottle list of primarily old world wines. Crickmore’s resume includes running the bar programs at Diner and at Blanca and Roberta’s.
Colocated at The Rooting Pig is an in-house market run by Ginger Dermott which features wine, beer, locally produced foods and cheeses as well as meats and charcuterie from the Broad Arrow Farm.
The restaurant and market will initially be open Thursday through Sunday, noon – 7 pm. Reservations are available on Resy.
Here’s a look at the wine list and abbreviated version of the menu served at a soft opening over the weekend. Hauge will be expanding the menu, check The Rooting Pig’s social media accounts later this week and in the future for the latest version.
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