Da Kine is open for lunch and dinner (also 7 p.m.) daily. (Da Kine has other locations see website link.) Swine currently is open for lunch and early dinner (7 p.m.) Tuesday through Sunday. Swine & Sons and Da Kine Poke are inside the Local Butcher & Market, 669 N. Among its various locations across Florida, Matt Pearce, Brian Starks and Herman Camarena are the co-owners of the brick-and-mortar spot in New Smyrna Beach and the food. I, early 2019, it was spun off and acquired by longtime Pig partners Rhys and Alexia Pohl Gawlak, who moved it to its current location little more than a block away. Da Kine Poke was originally founded as a food truck in 2016 by Pete Downing and Aaron Smith, who traveled across Hawaii trying different poke bowls in search of the best one. Space is available in the market for people who prefer to dine on premise.Īs you may recall, Swine & Sons started life under the porcine protection of Ravenous Pig in a space across the Ravenous parking lot. I went inside to finalize the purchases and pick up the orders and noted that proper hygiene and distancing protocols were being observed. Also, Da Kine’s order form is not always active, even during business hours. On Da Kine’s, I could pay but it wouldn’t let me add a tip. On Swine & Sons’ website, I was able to order everything but not pay for it. That isn’t strange considering they’re both separate businesses that just happen to be under the same physical roof. The cubes of tuna were fresh and cool, and the spicy mayo and sriracha infused salt gave it all a devilish note of spicy heat.īoth Swine & Sons and Da Kine have online ordering forms, though they are on different platforms. I was happy with those choices, which went well with the crispy onions, sliced avocado and scallions that topped the bowl.
Even then, I had to make a few decisions, opting for ahi tuna (instead of salmon or tofu) and white rice (instead of brown of spinach). Most of Da Kine’s menu pushes the assemblage method, but instead I ordered one of the signature bowls, the El Diablo. I would have been fine with the plain ones. I upgraded the fries that came with the cordon bleu to pimento fries, which had them doused in the melted cheese blend.
Not unpleasant, just different.īoth sandwiches were accompanied by a generous portion of curlicue fries resembling pig tails (that is the tail of a pig and not the braided hair of a school girl). Despite the collards being billed as candied, they added an astringent note. The pressed Cuban featured the essential ingredients of ham, pork and swiss cheese, though here the pork was pulled instead of roasted and sliced as you’d find in a typical version, and candied collards were added along with a beer based mustard and pepper jelly. The sandwich was so large as to be unwieldy, but I managed to fit it all in. It featured a chicken breast, breaded and crisply fried, topped with ham and melted swiss cheese on a toasted bun that was slathered with honey mustard and garlic aioli. Both were good but the cordon bleu was my favorite.
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