Pickle and Pig in Oxford brings out prohibition era in ambiance, food menu

Pickle and Pig in Oxford is designed as a speakeasy bar with food offerings. It is billed as "a prohibition eatery." CONTRIBUTED

Pickle and Pig in Oxford is designed as a speakeasy bar with food offerings. It is billed as "a prohibition eatery." CONTRIBUTED

During the COVID-19 pandemic and quarantine, people found creative ways to cope. Some people learned to make sourdough bread. Others began focusing on goals like exercising more or learning a language. Dave Hornak, the owner of Pickle and Pig in Oxford, started designing the speakeasy-style bar.

Prohibition is an era of American history that has captured the public’s imagination, from the fashions to the famous parties to the sense of danger and extravagance. The Cincinnati area has a deep history with Prohibition, having been the stomping grounds of George Remus, one of the most famous bootleggers (and, possibly, the inspiration for F. Scott Fitzgerald’s “The Great Gatsby”). It was this time period that Hornak drew from, and the menu, setting, and vibe of the Pickle and Pig lean heavily into Prohibition history. Servers and hosts are called bootleggers.

There are only two TVs, one in the foyer to advertise and one in the lounge that plays 1920s silent movies. The menu is designed like a 20s-style newspaper.

“There is simply nothing like it around and if done right this type of concept is interesting and exciting for all age groups and demographics,” Hornak said. “I am also a history buff and love diving down the rabbit hole researching everything about the 20s and prohibition time period.”

Another source of inspiration for Pickle and Pig was the Peter Kern Library, a similar bar inside the Oliver Hotel in Knoxville, Tenn.. Pickle and Pig is located inside the Elms Hotel in downtown Oxford. Pickle and Pig was initially going to be named The Library, but Hornak wasn’t satisfied with that. After much brainstorming, Hornak settled on “Pickle and Fig,” in reference to the house-made pickles served at the bar and a drink on the menu that contained figs. The name was changed to Pickle & Pig on the suggestion of the brand designer because Hornak learned that police officers who turned a blind eye to the locations of speakeasys were known as “Blind Pigs.”

Pickle and Pig prides itself as much on its vibe as its food and beverage offerings.

“You won’t find a better atmosphere around,” Hornak said.

The food and beverage offerings, however, are not to be overlooked. The bourbon and wine lists are extensive. Hornak describes the cocktails as “eclectic.”

The food is house-made, including the free pickles given to every table. Blind Pig is in the process of revamping its menu. New food items introduced on August 19 include the Sea Shanty (sea bass with basil pesto, a bell pepper and kalamata olive medley, and cilantro lime rice) and the Bootlegger’s Moonshine Mac (mac and cheese with rigatoni pasta, Italian sausage, alfredo sauce, shallots, peas, and gorgonzola and parmesan cheeses). As of press time, the Pickle and Pig team is currently finalizing the fall cocktail and beverage list.

Coming up with new ideas for the food and beverage menus is one of Hornak’s favorite parts of owning Pickle and Pig.

“It is one of the greatest designs to have created and I never take it for granted,” Hornak said. “I love developing food and brainstorming drinks with my management team. The concept lends itself to be fun and adventurous and that is exactly what I try to do with the direction we are going.”


How to go

What: Pickle and Pig, a prohibition-style eatery

Where: 77 S. Main St., Oxford

Website: thepickleandpig.com

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