Introduction to The Hen and The Hog Smokehouse & Cantina
The Hen and The Hog Smokehouse & Cantina in Pompano Beach is set to soft-open on Sept. 15, bringing a unique blend of barbecue and Tex-Mex cuisine to the area. Restaurateur George Abbondante, along with business partners Yardlene Tabora and David Fogel, is behind the concept, which is a spinoff of their trio of all-day bruncheries, The Hen and The Hog, in Broward and Palm Beach counties.
The Concept and Menu
The 3,000-square-foot Tex-Mex cantina will feature smoked brisket, massive turkey legs, baby back ribs, and pulled pork as the stars of platters, nachos, tacos, and burritos. According to Abbondante, "I’d say 80% of this menu is new" compared to other The Hen and The Hog locations. The menu includes three smash burgers, platters of pulled pork, smoked chicken, and turkey legs, as well as "South of the Border" entrees like fajitas, burritos, and tacos.
Executive chef David Fogel is the pitmaster in charge of barbecue at The Hen and The Hog Smokehouse & Cantina in Pompano Beach and the trio of The Hen and The Hog brunch restaurants in Broward and Palm Beach counties. (Mike Stocker/South Florida Sun Sentinel)
The Ambiance and Decor
The restaurant’s ambiance is eclectic and industrial, with suspended Edison bulbs, black ceilings, and copper-painted ductwork. The decor features Davie barnwood framing walls and bar tops, tables built from converted farm tractors, vintage Coca-Cola and grocery-store signs, and old clergy pews from First Presbyterian Church of Pompano Beach. The previous tenant, Riko’s Pizza, had already remodeled the space before folding, which allowed the new owners to focus on cosmetic upgrades and adding new equipment to the kitchen.
The Bar and Craft Cocktails
A 20-seat full bar completes the dining room’s far wall, where mixologist Badaweyah Zeigler will prepare craft cocktails. Zeigler, who is half-Portuguese and half-Blackfoot Indian, uses recipes passed down from her ancestors, who were Prohibition bootleggers. She says, "Just growing up around botanicals and spirits, I’ve gotten a feel from how sweet flavors enhance and highlight smoky dishes here."
Conclusion
The Hen and The Hog Smokehouse & Cantina is set to bring a unique dining experience to Pompano Beach, with its blend of barbecue and Tex-Mex cuisine. With its eclectic ambiance, creative menu, and craft cocktails, it’s sure to be a hit with locals and visitors alike. Whether you’re in the mood for smoked brisket, pulled pork, or a delicious burrito, this restaurant is sure to have something for everyone.
FAQs
Q: When is The Hen and The Hog Smokehouse & Cantina set to open?
A: The restaurant is set to soft-open on Sept. 15.
Q: What type of cuisine does the restaurant serve?
A: The restaurant serves a blend of barbecue and Tex-Mex cuisine.
Q: Who is behind the concept?
A: The concept is brought to you by restaurateur George Abbondante and his business partners Yardlene Tabora and David Fogel.
Q: What is the ambiance of the restaurant like?
A: The restaurant has an eclectic and industrial ambiance, with suspended Edison bulbs, black ceilings, and copper-painted ductwork.
Q: Does the restaurant have a full bar?
A: Yes, the restaurant has a 20-seat full bar where mixologist Badaweyah Zeigler will prepare craft cocktails.
