Back for Round 2: Flying Pig
This story is brought to you by Live in Everett Member, Lamoureux Real Estate.
Having only lived in Everett since 2014, I missed Flying Pig's first incarnation in the space now occupied by Golden Fleece. I can tell it was a local favorite because everyone's eyes light up when you tell them Flying Pig is back. I visited on their third day open, a Friday afternoon that was already off to a busy start, and enjoyed an amazing late lunch while chatting with owner Joel Starr.
An Everett legend reborn in a classic Hewitt Avenue space // Christopher Bragg
I told him I appreciated the menu, with a nice variety of delicious-sounding options but not so many that it's overwhelming. "I don't want to be everything to everyone," he replied. "I want to be good at what I do, and I don't want it to be complicated at all." With that in mind, I chose the Bacon Cheddar Cheeseburger. It's a bar menu standard, after all, and a good test of how complicated or straightforward the kitchen's approach really is.
I enjoyed a delicious Flying Paloma, absentmindedly squeezing the lime garnish in before getting my photo // Christopher Bragg
Starr made sure once I got my photos that I took a few bites before we started talking again because he wanted me to get a good taste of my burger while it was fresh from the kitchen. He has every reason to be proud of what's being served; this burger is 75% ground brisket and 150% delicious. I didn't even notice until he pointed it out that it doesn't come with any condiments on it. Just shaved lettuce, tomato, and red onion on a brioche bun. The patty is so incredible, it doesn't need any mayo or a gimmicky aioli. The fries it comes with are masterfully-made shoestrings with garlic and rosemary, almost unbelievably light and crunchy.
Thick bacon, sharp cheddar, serious fries // Christopher Bragg
While a small-but-great menu is part of Flying Pig's successful formula, Starr knows he's got a lot of talent in his kitchen. He's considering special menus like weeks of different steaks, mac and cheeses, or hot dogs with a different type each day to keep his staff challenged and able to show off their creativity. It's a way to change things up without going overboard into a menu that's too much like a restaurant.
Knowing I should try a crowd favorite carryover from the original menu, I asked for a Pig Pie to go. It's one of their three flatbreads, and has Canadian bacon, bacon bits, pepperoni, and sausage. It was for dinner later that night, but it wouldn't be fair to let it sit too long before trying it, so I had a piece as soon as I got home.
If you've ever been at a bar and wished they had pizza, the reason that they don't is probably the extra workspace needed plus a dedicated pizza oven. Flatbreads are away to skirt these issues and serve something just as tasty. And they're small enough that you can have one all to yourself if you don't feel like sharing. My only advice is that it's hard to bite all the way through that thick, smoky Canadian bacon, so it's best to use a knife and fork to stop your toppings from sliding off.
I did the important research. The Pig Pie is also great cold, as well as reheated in the toaster oven // Christopher Bragg
While my flatbread cooked, manager Matthew Solan told me Flying Pig was at capacity for opening night two nights prior. He's a New Yorker who ended up in Everett while road tripping around the country and never left. Opportunities to network or even just chat with people here are his favorite thing about Everett, and he finds that the difference is that in a community this size you form lasting relationships because you'll see those people again and again. He echoed Starr's sentiments of praise about their crew, which formed quickly from personal connections, in spite of the labor shortage.
I've had so many great times in previous incarnations of this space from a romantic anniversary dinner to drag queens dancing on the bar, and even chatting with Prohibition owner Rishi Brown after her life-changing appearance on Kitchen Nightmares. The warmth and energy coming from Flying Pig on my first visit was so wonderful to experience after a year and a half of mostly staying home. I'm definitely looking forward to spending more time with this friendly and personable staff while I work my way through this menu.
Flying Pig
1414 Hewitt Ave
Everett, WA 98201
(425) 350-5925
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Christopher Bragg works from home in Everett and loves walking, swimming, and cats. You can find him all over town, but only if you keep weird hours and avoid crowds like he does.
