Introducing: The Pickled Pig
2021 Snail of Approval Awardee
By Sarah Schonauer, Design Intern
If you aren’t familiar with The Pickled Pig, fermented foods served along smoked meat sandwiches might sound a little odd. Not many restaurants offer pork burgers and carrot kimchi on the same menu. But for Gary Lebyman, owner and head chef, the combination of smoked, fermented, and pickled foods just makes sense. He is inspired by his Belarusian family and the foods he grew up eating and when he revisited some of these dishes as a private chef, he saw a lack of the flavors he loved in Cincinnati’s restaurant industry.
The Pickled Pig began with Gary and his wife Libby selling dog bones at farmers’ markets in 2013. Gary wanted to find a use for leftover bones after smoking meat and found out quickly that his dogs--and all others-- loved them. He soon added jarred fermented foods like sauerkraut to his offerings, gaining traction as stores like Jungle Jim’s began carrying his products. He worked out of the Incubator Collective for several years, a communal kitchen space in Newport, Kentucky that supports small businesses by allowing them to rent space on a flexible schedule.
In 2019, The Pickled Pig opened shop in Walnut Hills, taking a visible corner spot on East McMillan. The space has allowed them to grow in many new directions, offering room to butcher pigs in-house as well as to create a fermentation room filled with ceramic crocks. By sourcing high-quality ingredients from local farmers like TS Farms and ETC Produce, Gary has created strong relationships with the food community in Cincinnati.
In Gary’s mind, the restaurant was built for take-out and it has certainly had to serve that purpose during the pandemic. While the past year (plus some change) has been a struggle for many, including the service industry, The Pickled Pig has been able to grow and flourish. As Gary put it, the restaurant had to “adapt or die,” and adapt they did. They grew their takeout options, creating meal kits and even offering delivery. Now, the store has regrown its in-store sales and become a staple in the neighborhood.
Because of The Pickled Pig’s dedication to creating good, clean, and fair food we have awarded them with a Snail of Approval this year. Gary and his team have crafted a strong menu that brings people together. Cincinnati is fortunate to have such a unique establishment serving locally sourced deliciousness!
Visit The Pickled Pig in Walnut Hills at 645 E. McMillan, open 11a.m. - 7p.m. Tuesday through Saturday.
The menu can be found at www.smokedandpickled.com, daily/weekly specials posted on their Instagram and Facebook.
