Swine restaurant was a runaway hit in Coral Gables. So why is it closing this week?

It's the end of the road for Swine, which will close Oct. 7.

Pass the pig.

Swine, the pork-centric restaurant in Coral Gables whose owner says has “never had a day it didn’t make money,” is closing Oct. 7.

But 50 Eggs founder John Kunkel isn’t giving up the location, which was a bookend to his wildly successful Yardbird fried chicken-centered restaurant. Instead, Kunkel said he’s making room for a new concept that will open early next year in Swine’s place. What it is, he isn’t ready to say.

“My creative juices and ADD got the best of me, I guess,” Kunkel said.

Swine had a successful five-year run. The restaurant hitched itself to the renewed interest in Southern cuisine and all things pork-related — staged in hip, reclaimed-wood surroundings. The Miami Herald gave it a 3-star (Very Good) review when it opened in summer of 2013, calling it “barbecue worth waiting for.”

Fans loved the ribs and Swine Burger, which won the South Beach Wine & Food Festival’s Burger Bash in February. Kunkel said his new concept will probably have a not-so-secret menu, where it will revive the Swine Burger. Kunkel also left the door open for Swine to open in another location later on.

Kunkel called closing Swine part of the company’s streamlining. 50 Eggs is expanding Yardbird to several new locations around the world, from its original spot in South Beach to Las Vegas, Singapore and Beverly Hills, Calif.

Kunkel recently hired two restaurant experts to revamp the fast casual Spring Chicken, which is also set to open locations globally.

He hired James Beard award nominee Hedy Goldsmith, a pastry chef wizard whose desserts were legendary at Michael’s Genuine in the Design District. She partners with Jamie DeRosa, who once ran South Beach’s Tongue & Cheek and Izzy’s Fish & Oyster next door.

Spring Chicken’s Coral Gables location will be an “incubator for new ideas,” Kunkle said. The new menu there, which begins the day Swine closes, includes cornmeal-crusted catfish po’ boys, a PBJ & Banana French toast and Tennessee-spiced edamame dip with hot cherry peppers and blue chips.

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