Po­lite Pig stands out at Springs,

Orlando Sentinel - - FRONT PAGE - By Lau­ren Del­gado Food Re­porter ldel­gado@or­lan­dosen­tinel.com

Lo­cal culi­nary heavy­weights James and Julie Pe­trakis help the The Po­lite Pig stand out in the bevy of starstud­ded Dis­ney Springs restau­rants. The force be­hind Win­ter Park’s Rav­en­ous Pig opened the fast-ca­sual bar­be­cue eatery with James Pe­trakis’ brother Brian.

What I would try a se­cond time

The fork-ten­der, cof­feecrusted brisket was juicy and edged with a rich “bark.” I dunked some pieces in a few of The Po­lite Pig’s seven sauces, but they weren’t nec­es­sary.

Dishes from the smoker come with a side and coleslaw, but I de­cided to sub­sti­tute my slaw ($3 up­charge) with the smoky bar­be­cue cau­li­flower and its ad­dict­ing pa­prika sour cream sauce. The baked beans were fla­vored with burnt ends, tomato and mo­lasses.

What I didn’t like

De­spite the mix­ture of col­lards, ba­con and black­eyed peas, the grits (the ac­com­pa­ny­ing side of an­other en­tree) lacked fla­vor and had a paste­like tex­ture.

A word of warn­ing: Your or­der will come out at once. Con­sider grab­bing a drink and starters first be­fore re­turn­ing to the counter to place your en­tire or­der.

What I would put on Instagram

Who doesn’t love to look at a full tray of food?

Other eats

Two doughy pret­zels crusted with hop salt ($8) started our meal. Clas­sic beer cheese and an IPA mus­tard ac­com­pa­nied the fill­ing snack.

My guest tried the BBQ sausage hoagie ($11), which was doused with IPA mus­tard and a ched­dar sauce.

Our dessert, the or­ange blos­som honey cake ($7), was overly dense and erred on the side of sug­ary sweet­ness in­stead of the cit­rus fla­vor I was hop­ing to taste.

How I was treated

Diners start off or­der­ing at the counter but are helped by a server once they move into the din­ing room. Our po­lite server grabbed our uten­sils, checked on us a few times dur­ing the meal and supplied to-go boxes for our bar­be­cue feast.

My next visit

Brisket is on the menu again, but I’m go­ing for the sand­wich ver­sion ($14) that comes with pi­mento cheese, pick­led jalapenos and crispy onions.

For bar-hop­pers

Cask & Larder, The Pig’s sis­ter restau­rant/brew­ery, sup­plies most of the beers, with some help from other Florida brew­eries.

Clas­sic cock­tails (gin and tonic, old-fash­ioned, whiskey sour, etc) are poured from taps.

An am­ple col­lec­tion of whiskeys is The Pig’s real dis­tinc­tion, how­ever. Nearly 60 va­ri­eties are of­fered — along with sev­eral flights.

For those with spe­cial di­ets

Vege­tar­ian items in­clude about six sides ($6 each), two sal­ads ($9-$12) and the pret­zel starter ($8).

LAU­REN DEL­GADO/STAFF

The Po­lite Pig fills your tray with bar­be­cue fa­vorites, such as brisket, grits and sides like bar­be­cue cau­li­flower.

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