Pig and Pint, Jackson, Mississippi

After a great meal at Hal and Mal’s, Nancy and I rose early to begin our 10k state capital walk in Jackson. Jackson is having hard times. You’ve read about the water situation. It’s now resolved, but the city infrastructure needs a lot of work, and Jackson now has the dubious honor of the highest per capita murder rate in the United States — nearly three times that of Honduras.

Still, there’s a great deal to love about Jackson. There are many fine buildings downtown, and our walk through the in-town Belhaven neighborhood, with its varied architecture and fine old trees, was a particular treat. The Eudora Welty home, shown below, is one of the grander houses.

We finished our walk just as raindrops started to fall, and the sprinkle quickly became a deluge. It was lunch time, and we settled — I guess I settled — on Pig & Pint in the lively Fondren neighborhood. We arrived during a pause in the storm, parked out front, and scurried inside.

The first stop is the counter at which you order food, informed by the posted menu and the friendly and helpful staff..

The next stop is the small and extremely well stocked beer bar, along with some wine and seltzers. There you can get your ice water and soft drinks.

I asked if they had a local hazy IPA with a low alcohol content. How about a Devil’s Harvest Breakfast IPA? With that name, I had to get it. Many years ago I met Roy Crandall and Gordy McAlpin at Gordy’s place in the Poconos. The day before, Roy and Gordy had purchased and dressed a sheep (!) and borrowed a spit on which to cook it. We all went to the grocery where we bought 10 or 12 bags of charcoal. We then started loading beer, and either Roy or Gordy added a case of Rolling Rock, noting that “it’s a good breakfast beer.” I knew we were in for trouble. Ah, youth!

Back at the first counter, I’d ordered a rib plate with collards and macaroni and cheese.

The ribs, alas, were covered with a thick, sweet sauce. Very bad move. I sighed, grabbed a knife and napkin, and scraped it off, along with much of the bark which, as you can see from the coal-black exterior, was cooked with a rub that contained sugar. Beneath all of that there was flavorful pork, and I mentally kicked myself for failing to order the ribs with no flavor-smothering sauce. It’s one thing to forget names or why you went upstairs, but quite another to forget the really important things.

The sides required no adjustment. The macaroni and cheese was delicious, and I, or at least my waistline, was lucky I hadn’t been given a larger serving. The collards also were first rate, especially after their baptism with some pepper vinegar.

Nancy, meanwhile, had ordered the smoked chicken tacos and smoked green beans.

Nancy was well pleased with her smoked chicken tacos. The meat was smoky and moist, and she enjoyed the abundant mango slaw and pico de gallo. To my surprise, she also liked the smoked green beans. She remarked on them several times, and ate them all. This was astounding as Nancy, having grown up in the North, dislikes Southern-style vegetables. She loved these.

After eating the ribs I needed to wash my hands, of course. Hand wipes just aren’t a match for ribs. I don’t usually comment on bathrooms, but I was very impressed with the facilities at Pig & Pint.   

I need one of those. It was a fine cap to a meal that I enjoyed despite my memory lapse about the sauce. Next time I’ll try the pork, and I’ll certainly get a side of those smoked green beans to go with more macaroni and cheese and greens. And Pig & Pint is a pleasant place. It’s roomy with two indoor dining areas and a crowd of picnic tables outside. I’ll bet it’s packed in good weather. So give it a try if you get near Jackson. Don’t forget the Breakfast IPA, and remember: sauce on the side.

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