Fresh pork and other hearty cuisine are staples at this new Ankeny eatery, positioned deliciously close to a bike trail.
“This is my life’s work, finally coming together,” says Jason Kapela of his soon-to-open Pig ’n Pedal. Kapela, who was one of the co-founders of Louie’s Wine Dive and also helped launch RoCA, hopes to open this new restaurant around the second week of November. It’s in the Uptown district of Ankeny, next door to the Firetrucker brewery.
While the venue’s milieu—near the High Trestle Trail—is designed to appeal to cyclists, its meat-centric menu will likely draw carnivores from throughout the area. The most unique-sounding feature may be the live-action butchering that will take place within the building.
“I’ve got a butcher shop set up in the restaurant, and it is completely visible to the public. People can see us breaking down whole hogs from the waiting area,” says Kapela, who learned the craft of butchering about 15 years ago. (Good to know: In this case, the butchering does not include the slaughtering, but rather cutting and trimming the pork. Meat geeks will likely be riveted.)
On the menu: Pork, of course, including house-made pâtés and terrines. The burgers will be made from a proprietary house blend of beef brisket, sirloin and short ribs ground fresh every day. Hot dogs and sandwiches, complete with pickles and mustards made in-house, round out the handhelds. Also find updated chili and mac-and-cheese options, but don’t expect homey, diner-style food.
“It’s not comfort food,” says Kapela. “It’s hearty, but very refined and precisely made.”
Pig ’n Pedal will be at 710 S.W. Third St., Ankeny. Keep up with their progress on Facebook.
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