City Pork Kitchen and Pie, the third restaurant in the City Pork family, is tentatively scheduled to open Dec. 1 at 6721 Exchequer Drive. That’s the same day City Pork Deli and Charcuterie opened on Hollydale Avenue in 2013 and that City Pork Brasserie and Bar opened on Jefferson Highway in 2014.
The third City Pork will only serve breakfast and lunch, and, as its name implies, will also focus on freshly made pies, both savory and sweet. Stephen Hightower, who co-owns the City Pork restaurants with Trey Williams and Chase Lyons, says the pie concept is new and different for City Pork.
“We’re going to really concentrate on becoming a destination pie shop,” Hightower says. “There’s really no one else doing it in Baton Rouge.”
The Exchequer Drive space will also double as City Pork’s commissary, which will enable the restaurant to focus on its signature charcuterie business.
“Making more sausage is really a goal for us this year,” Hightower says. “We see the growth and popularity of what we started, and we want to make sure we are still leading the charge in that area. There are going to be some really great things coming out of here.”
Chef Eusebio Gongora, formerly of Fleming’s Steakhouse, recently joined the City Pork team as director of culinary operations and will anchor the City Pork Kitchen and Pie location. He will report to Corporate Chef Ryan Andre, who will oversee all three restaurants.
The roughly 4,800-square-foot space at 6721 Exchequer Drive, formerly home to The Exchequer restaurant, was purchased by Williams for $500,000 in June. City Pork has signed a five-year lease.
—Stephanie Riegel
