I recently visited the newest restaurant in Fort Pierce called Island Pig and Fish. As you walk in, you get a vibe that is both coastal and rustic showcasing art from local artists. Our server, Amelio, suggested his favorite items from the menu. He also shared some of his secrets to make each dish burst with flavor. The owners, Taylor Shull and Dean Dupuis, are longtime friends and have always wanted to open a restaurant together. Their popular combination of bbq and seafood with a southern twist has people always coming back for more.
Let’s see what this popular joint has to eat for me!
Sweet Corn Fritters – This appetizer is filled with charred corn and topped with cilantro. It is also served with bbq aioli and queso fresco. The outer layer was a combination of sweet and salty. It had me licking my fingers to savor each bite.
Crabby Fries – These fries were unheard of until we went there and they lived up to the hype. They are an explosion of flavor! The comeback sauce went perfectly with the garlic-buttered blue crab. The lemon slice to squeeze over the fries made this appetizer stand out.
White Marble Farms BBQ Pork Sandwich – They smoke and chop their pork in-house and then serve it with their ranch hand bbq sauce and creamy Dean’s Dill Slaw on top of a griddled potato bun. The pork was juicy and the slaw went perfectly with the bbq sauce and pork. The bbq sauce had a nice sweetness that complimented the sandwich.
Bonuts – This dessert was the icing on the cake! Bonuts are biscuit dough turned into sweet, flakey donut holes topped with cinnamon sugar, and honey. My mouth was watering with every bite!
From Left to Right: Taylor Shull, Jackson Harbin, and Chef Dean Dupuis.
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