Rehoboth Foodie

Former owner and Chef Michael Stiglitz has long since left the building, but his experienced partners (including his wife) remain. PPP is located in a little strip center on the highway (to the left of Pier One Imports--look for the Starbuck's). This diminuitive beer bar/bar food emporium has made a big impression serving quality eats disguised as bar food--not to mention tons of cool craft beers.

One of my favorite appetizers is  the crispy (and surprisingly light) Fried Pickles. I order them everywhere (including a strange little joint in Kentucky that called them  "Frickl'd Pickles"), and I've had 'em three times already at Pickled Pig. One time they were soft and greasy (fried twice? Mortal sin! Oil temp. too low? Maybe), but the other two times they were fine. Head off disaster by asking for them well done and crispy. The dipping sauce is a kicked-up Russian dressing with a polite burn. My other favorite is the Cuban Black Bean Hummus, colorfully presented with plenty of warm pita bread, bright green jalapeno slices and strips of pickled red onion. It's topped with a creamy white cheese. Filling, but worth it. Go ahead. Share.

Recently, my party of six chowed down on the Chesapeake Crab Fondue, served with little toast points. It had the consistency of a firm cheesy soup with lots of crabmeat and a hint of Old Bay. Some complained that it was a little thin for dipping, but, after all, they DO call it "fondue." I would have reached across and eaten the whole thing if I hadn't been concerned about revealing that I was raised by wolves. Next time I'm bringing a long straw.

Another diner ordered the "Hog Wings," which are actually neatly cut and well-sauced slices of pork shank. I was threatened with impalement-by-fork if I tried one, so please order them and post your thoughts below (unless I beat you to it). If they're anything like Pig & Fish's pork ribs, you're in for a surprise.

Another unusual appetizer is the B.Y.O.C.B., a selection of artisanal cheeses served with dried fruit and various cured meats. With two cheeses, it's $12. You can add more cheeses for a little more money to make a nice little nosh "for the table." The Asian Bistro Salad is also a star with its citrusy mandarins, cilantro, bok-choy, carrots, peanuts and a spicy ginger vinaigrette. They offer all their salads in both appetizer and main-course portions. Great idea, chef!.

I usually shy away from restaurant chili, but I was assured by our waitron du jour that the Pub Pork Chili was good, and it was, indeed, a cozy little dish for a windy, rainy night. On an earlier visit I had the Cuban Press sandwich (ham, pork, pickles, swiss and dijon on a crispy panini roll). Last night, my preferred dining companion had the Chicken Saltimbocca. My first reaction was that these Pickled Pigs might be reaching a little far from their concept, but I was wrong. The chicken was tender, and the little cap of prosciutto was firm and not too salty. It was crowned with melted mozzarella and roasted garlic.

Two others enjoyed the Pub Fish and Chips and the Fish Tacos (same fish, different presentation, still tasty). I had the Creole Meatloaf with garlic mashers, peppers, onions and topped with a moist, polenta-like sweet bacon corn cake and a dollop of tomato sauce. Gush alert! It was REALLY GOOD. Last and not least, another diner had the Thai Red Curried Shrimp mixed with Pad Thai Noodles and a multi-hued melange of julienned veggies and peanut pieces and coconut overtones. She finished it all. The plate didn't even need to be washed.

UPDATE: I have lunched several times at PPP since this review was rewritten, and every time it's been quite good. It seems that these people can do no wrong. The Asian Salad is very tasty, and I especially like the Waldorf Chicken Salad platter [pictured above left]. I will tell you that the plate arrived with soft and warm triangles of pita bread. That's all well and good, but the menu promised nan. No mention was made of the substitution. Did they think I wouldn't know the difference? Really?

Thirsty? They offer 14 (count 'em) beer taps and craft beers are a specialty (see The Beer Geek below). Their 40 bottled beers include some hard-to-find Belgian imports. They also offer "sample" flights of beers.

The Pickled Pig Pub is on Coastal Highway in the Harbor Square Shopping Center.  By the way, Pickled Pig Pub is owned and operated by the same people who have the successful Pig & Fish Restaurant Company in downtown Rehoboth Beach. Though the founder, Michael Stiglitz, has set out northward to expand his empire, both places continue to turn out quality grub and service. The Pub offers daily lunch specials and a popular happy hour. They intend to stay open 7 days a week. Verify that at (302) 645-5444. Click here for a look at Pickled Pig Pub's menu. (L., D., Bar) Price Range: Moderate.

THE BEER GEEK

Without a doubt one of the best beer bars in southern Delaware!! Great tap selection with 14 taps, and more than 50 bottles if you are still having trouble finding something to drink. Here's just a sample of what they have. Keep in mind that their beers rotate frequently, so don’t expect any of these to be there for very long.

Jolly Pumpkin E.S Bam-- What a fantastic "Extra Special Farmhouse Ale" (as described by the brewery) this Saison is! It starts out with some light citrus notes, and just a bit of yeasty funk (that's a good thing!), but ends with some peppery notes and a little bitterness from the hops. Not everyone's thing, but definitely enjoyable.

Dogfish Head Black and Red-- You can definitely tell this brew is from Dogfish Head! A Double/Imperial Stout brewed with mint and raspberry, this 10.5% abv beer is definitely a sipper. Lots of fruit in the nose with some added mint. When you finally a sip it's very sweet with lots of mint and fruit. I would recommend this as an after dinner beer.

Evolution Craft Brewing Summer Session-- A super drinkable, very sessionable brew from the Delmar, DE brewery. It is a light tan colored pale ale that has just the right amount of lemony kick. Would be great on a hot summer day with crabs or at a cook-out, but don't expect to find it in bottles. Only available on draft and in growlers at the brewery.

Those are just three of Pickled Pig's many offerings. Their frequently rotating tap list and substantial bottle list mean you won't have to try anything twice. Look for hard-to-find Mikkeller beers, and also ask about their vintage bottles of Dogfish Head offerings.