By now, most restaurants have fully transitioned to their spring/summer menus, featuring verdant, greenmarket veggies, lean, grilled proteins, and steamed and raw seafood preparations, blessedly naked save for a bright squeeze of citrus or smattering of fresh herbs.
And pub grub favorite Pork Slope is also paying homage to the warm weather season—although, happily, they haven’t entirely abandoned their joyfully junky aesthetic for the sole purpose of squeezing into short shorts, sundresses and teeny weeny string bikinis.
Chief amongst chef Dale Talde’s newest creations are a pile of fiery Fried Shrimp, coated in a spicy-sweet broken chili sauce, a smoky Brisket Sandwich stacked high on Texas toast, a delectable Banh Mi of root beer-glazed pork and candied black pepper bacon, accompanied by crispy BBQ-flavored taro chips, and a fancified Filet o’ Fish with fried catfish, bacon, shaved cabbage, American cheese and bacon tartar sauce (if you’re determined to ferret out a more healthful option, that fish can also be found dusted in achiote, grilled, and deposited on floppy corn tortillas along with charred tomato and jalapeño salsa and pickled onions).
Pork Slope is also in partnership with Kelvin Natural Slush Co., to offer some of their signature frosty drinks year-round. The featured spring flavor is Margarita Slush, perfect for pairing with fun-to-eat, grab-and-go fare like Philly Cheesesteak Eggrolls and Chicken and Waffle Sliders, before heading to the nearest beach. You just might want to bring along a cover-up for the inevitable (but decidedly well worth it) case of bloat you’re sure to incur afterwards.
247 5th Avenue, Park Slope