Update: The Parched Pig opened in Palm Beach Gardens in the same plaza as Coolinary on Jan. 11.
A new craft beer and wine bar from the Coolinary Cafe team is coming to Palm Beach Gardens, and it could be the answer to all of those long waits at the original foodie destination.
The Parched Pig—which will open up in the same plaza as Coolinary on Donald Ross Road—will serve local and regional craft beers ($5-$7), elevated global wines by the bottle or glass ($11-$16), and bites like cold water oysters, specialty toasts, and charcuterie and cheese.
Hoping the new concept will become an ideal pre- or post-dinner spot for Coolinary’s loyal customers, chef/owner Tip Lipman is aiming to open Parched Pig in December.
In peak season, the wait at Coolinary Cafe tends to get long, Lipman notes, but a stop for drinks at Parched Pig—only a short walk down the plaza to the old Vault 39 Wine Cellar space—could be the solution.
“If it’s a decent restaurant in this town in season, it’s going to be a wait. We thought, ‘What can we do to provide something for the customers that are willing to wait it out?'” Lipman said. “This could be something right here in the plaza that we can own and operate, that we can provide a comfortable space … synonymous with the values of Coolinary.”
In fact, The Parched Pig will be the only place that guests can go (besides Coolinary itself) to have their name put on the local restaurant’s wait list. Using the “Coolinary Concierge,” as the staff is calling it, will be as simple as asking a bartender, manager or Lipman himself to put in the call to Coolinary for you.
“I thought that it would work out really well for us. That way you don’t have to walk down there, park down here—I want to make it easy for you,” he said.
The space will be getting a full facelift to reflect a similar look as Coolinary, Lipman says: “Clean yet somehow rustic at the same time.” The focus will of course be on the bar, but there will also be a garden-style outdoor patio area.
Lipman also made sure the new concept’s name was easily identifiable with the brand, drawing inspiration from the pig in Coolinary Cafe’s logo.
Parched Pig’s oyster selection will be focused on “more obscure, sweet and supple-type oysters,” with options sourced from the eastern seaboard of Canada to as far as Washington state.
In addition, the beer and wine bar will serve toasts using fresh-made bread from Importico’s Bakery in Stuart. These will be topped with seasonal spreads like housemade ricotta with peaches, basil and balsamic, or fresh pink-eyed pea hummus from Indiantown’s Kai Kai Farm.
Parched Pig will primarily be an afternoon and evening spot, opening at 4 p.m. daily, but on Sundays, the fun will start earlier as it’ll be open all day for oysters and rosé.
“That’s my wife and I’s favorite thing to do when we go out or go on vacation,” Lipman said. “A nice bottle of rosé and a dozen oysters, and we’re happy campers.”
The Parched Pig; 4580 Donald Ross Road, Ste. 100, Palm Beach Gardens