Look for oysters and seasonal seafood at Hog & Hominy’s Holding Pen along with companion T-shirts, pictured below.
Hog & Hominy is celebrating mudbugs and the promise of spring with a new raw bar in the Holding Pen, the restaurant’s festive back porch that opened last year.
Originally positioned as a dive bar, the Holding Pen has evolved into a seasonal pop-up to showcase the restaurant’s ever-evolving inspirations.
“Last year, it was a dive bar,” said Matt Farmer, Hog & Hominy’s manager. “Now it’s a raw bar. Next season, who knows?”
On Sunday, a New Orleans all-you-can-eat crawfish boil with local beer from Wiseacre and Memphis Made will begin at 2 p.m. Tickets are $15.
Starting next week, the raw bar will operate from 5 p.m. to midnight every day but Sunday and feature oysters (always!) and a changing menu of other fresh seafood.
“You will see everything from razor-clam ceviche to a variety of crudos to multi-tier seafood towers,” Farmer said. “We’re really going to get pretty creative back there.”
Raw bar menu items also will be served inside the restaurant, and the restaurant’s standard menu will be available on the porch. But to eat the Holding Pen’s beloved John T. Edge burger, a messy and delicious combo of mustard, caramelized onions, and beef ground in-house, customers will have to visit the restaurant for lunch any day or late-night on Thursday, Friday and Saturday.
The Holding Pen, located inside Hog & Hominy, 707 W. Brookhaven Circle. Hours: 5 p.m. to midnight Monday through Saturday.
