After months of construction, the new second story of Carey Bringle's Peg Leg Porker barbecue restaurant is now open for your rib-smacking pleasure. Bringle has always stated that his intention was to remain a single-location BBQ joint instead of opening multiple units, so it made sense for him to grow up instead of out. He purchased his building at 904 Gleaves from a partner and almost immediately started to make plans for the expansion, including an indoor/outdoor bar and patio space he’s calling The Pig Pen.
The rooftop offers an amazing view of the surrounding neighborhood all the way to downtown, and a recent preview party to celebrate five years of operation demonstrated just how popular this space should quickly become. Serving a tight menu of bar snacks plus full bar service, The Pig Pen will be open Thursdays and Fridays 4-10 p.m. and Saturdays 11 a.m. to 10 p.m.
The rest of the 3,200-plus-square-foot addition will be available to host private events and overflow restaurant dining in two distinct spaces. The largest area is denoted as The Barrel Room and features curios from Peg Leg Porker’s continuing foray into the spirits business with Bringle's own brand of whiskey. The Barrel Room can hold up to 60 seated diners and may be used for private events and prix fixe family-style dining service by reservation only. The second rentable area is the E.L. Bruce Room, named after Bringle’s great grandfather. This room can fit 40 diners and features sliding sectional walls so it can be separated from the rest of the floor during private events. You can also rent the two rooms together or the entire second floor if you’re feeling froggy.
An important behind-the-scenes addition to the expansion is a new commissary kitchen and offices to manage Peg Leg Porker’s catering and event business. An attractive conference room will also be available for rental for meetings or smaller receptions.
Not quite ready for prime time yet is the third floor, where Bringle has added an apartment and gourmet kitchen where he’ll be able to host and house visiting guest chefs for a series of special dinners and demos that he plans for the future. The events will feature all the kitchen gadgets a chef could ask for, and Bringle expects them to be unique experiences for guests, and the availability of lodging in Nashville’s crowded and expensive hotel scene should only help to attract notable visitors to cook in the space.
For more information about booking an event at Peg Leg Porker, contact Heather Kellogg at 615-423-6737, or book online at peglegporker.com.
