The new concept, whose moniker is a nod to Coolinary's swine-styled logo, will specialize in local and regional craft beers, elevated global wines by the bottle or glass, and bites like cold water oysters, specialty toasts, and charcuterie.
Coolinary Cafe manager Kelly Dent will be having a big say in the new wine lineup. A level-one sommelier, she also spent a year in New Zealand making wine and has ideas for presenting a thoughtful, regularly rotating wine list that changes according to season. (Think more rose in the summer and supplementary Syrah in the winter.)
According to Tim, the new concept will also be designed as a pre- or post-dinner hangout for Coolinary's customers.
"We'll be serving some small plates, but the real focus will be on the bar," Tim says. "We want to create a space where our customers can wait to get a table while also being able to stay right close by. If you go to the Parched Pig first, the staff will be able to handle getting you a table at Coolinary, no problem."
The Parched Pig will offer its own "Coolinary concierge," where patrons can reserve a table for his signature restaurant where the menu changes daily. Currently, the only way to get a table is to walk in to the restaurant, open from 11 a.m. to 9 p.m. Monday through Saturday. Reservations are not accepted for parties of fewer than six.
"During the height of season, the wait for a table can extend anywhere from 45 to 90 minutes, so the idea is to offer a more relaxed way to wait it out," Tim says.
The space will be getting a full facelift to reflect the look of Coolinary, but unlike the original restaurant there will also be a garden-style outdoor patio area. Anticipate live music on weekend evenings and a Sunday rose brunch.
As for the menu, Parched Pig will have a rotating selection of raw oysters and creative toasts using a variety of breads from Importico's Bakery in Stuart, topped with seasonal spreads prepared with the same local products used at Coolinary Cafe, from Indiantown's Kai-Kai Farm and Loxahatchee-based McCoy 's Honey to Fort Pierce-based KSS Mushrooms and Ocoee's Lake Meadow Farm eggs.
The Parched Pig. 4580 Donald Ross Rd. #100, Palm Beach Gardens; 561-249-6760; coolinarycafe.com.
Nicole Danna is a food writer covering Broward and Palm Beach counties. To get the latest in food and drink news in South Florida, follow her @SoFloNicole or find her latest food pics on the BPB New Times Food & Drink Instagram.