“When the Wicked Pig Gets Serious About Pasta”

 So they’re out here making their pasta by hand?! Who knew?  I sure didn't the first time I went there, now it's all about WOW!

That changes everything!

Because let me tell you something as a self-appointed Gulf Coast Pasta Authority™…
Handmade pasta hits different.

It’s softer.
It clings to sauce like it’s emotionally dependent.
It has that slightly imperfect, rustic chew that says,

“Yes, I was rolled by a human being with flour on their forearms.”

And the fact that it was even better this time? That tells me they’re dialing it in. Fresh dough takes practice — hydration, rest time, thickness, salt balance — and when a kitchen commits to doing it in-house, that’s not a shortcut move. That’s a we care move.

Let's discuss the menu items we ordered!

Pan-Roasted Snapper

First of all — snapper is not forgiving. If it’s dry? Over. If it’s under? Also over.
So if it was good, that means:

• Crisp skin

• Moist, flaky center

• Proper seasoning (not timid)

Now pair that with…

House Tagliatelle

Handmade. Tossed with:

• Roasted tomato (sweet, concentrated, slightly jammy)

• Kale (earthy, slightly bitter backbone)

• Fried capers (briny little salty explosions — I love them so much)

• Olive-herbed vinaigrette (bright, acidic, cuts through richness)

That combination? That’s balanced cooking. That’s a kitchen that understands contrast:

• Rich fish

• Acidic vinaigrette

• Bitter greens

• Salty capers

• Sweet roasted tomato

That’s not accidental. That’s intentional.

The Brisket

Tender.
Properly barked.
Not a campfire tragedy.

That alone tells me:

• Low and slow was respected.

• Smoke kissed it, didn’t assault it.

• Fat rendered like it had purpose in life.

A good bark is a covenant between pitmaster and God. If it cracks gently under the fork and then melts? That’s commitment.

 Hand-Cut Tallow Fries

Now THIS is where people separate from the amateurs.

Tallow fries mean:

• Old-school flavor

• Crisp exterior

• Slight beefy depth you cannot fake with vegetable oil

If they were golden and shattery on the outside with fluffy centers? Say less. That’s deliberate cooking.

House-Made Coleslaw

 It wasn’t that soupy cafeteria mess.

It had:

• Crunch still intact

• Balanced tang

• Not swimming in mayo

We are dealing with a kitchen that respects texture.

NONNIE'S FINAL THOUGHTS

What stood out most wasn’t any single element — it was cohesion. The kitchen feels tighter. More intentional. Less experimental for the sake of it, more precise for the love of it.

And that’s when a place levels up.

From a Gulf Coast perspective, it’s refreshing to see a restaurant respect both seafood delicacy and smokehouse discipline without diluting either. From a Sicilian perspective? I approve the noodle integrity and the restraint. (High praise.)

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