Twisted Pig menu inspired by Italian staples
Restaurant opened in August to positive response from Port Dalhousie residents
Husband and wife Mike and Robyn Burgess always knew they wanted to open a restaurant.
Their dream has become a reality. The couple who live in Grimsby took the leap to open Port Dalhousie’s newest restaurant, The Twisted Pig, after Mike found a listing for the property and the opportunity presented itself.
The area was a big selling point said Mike Burgess.
“It is a beautiful spot. There is new housing, there are new businesses, there is just life coming back into this area. If we are going to be taking a shot at opening a place, why not open a place in what is going to be an awesome rejuvenated area?”
The Twisted Pig features a dining room capable of seating up to 200 people at full capacity and a wood-fired pizza oven as the centrepiece of its kitchen.
Drawing from his background as a head chef at Italian restaurants from Oakville to Kelowna, B.C., Burgess said the Twisted Pig’s menu is inspired by the staples of Italian cuisine.
“Wood-fired pizza is obviously the big grab, it’s the centre of attention. Pizza and pasta are our backbone. We do some nicer entrees like beef tenderloin and risotto, and some heavier winter comfort foods.”
While opening a new restaurant during a pandemic certainly presents some challenges, the couple’s many years of experience in the culinary industry helped guide them as The Twisted Pig launched on Lock Street in August.
Burgess said since the restaurant has opened its doors, feedback from locals has been overwhelming positive, and its signature Italian flavours have started to develop a following in the Port Dalhousie community.
“The most resounding feedback we have got from locals so far is just how hungry they were for a place like this. They didn’t have anywhere down here to go and dine. We already have a solid group of regulars, most of which are locals.”
Hoping to cater to both a casual outing, and a more traditional dining experience, Burgess described the menu as one that caters to all types of guests.
“The way our menu is designed, we are aplace you can come and get a craft beer or wood-fired pizza and be in and out, or you can get a nice bottle of wine and have a three-course meal.”
Bryan Levesque is a Local Journalism Initiative reporter for Niagara This Week covering municipal affairs. A Niagara native and a graduate of Brock University he reports on issues in West Niagara. His reporting is funded by the Canadian government through its Local Journalism Initiative.