Fish N’ Pig offers good seafood and ribs, but is a bit pricey

hduncan@macon.comSeptember 14, 2012 

As you might have guessed from the no-frills name, you go to the Fish N’ Pig restaurant if you want seafood or barbecue. But really, that’s only part of it.

What makes the restaurant unique is its location on Lake Tobesofkee. You can tie up on the floating dock and chomp boiled peanuts while feeding the ducks with your kids. Many of the tables in the dining room offer excellent views of teenage boys attempting dangerous tricks on their Jet-Skis.

That entertainment will cost you when it comes in the price of the food (for example, $18.95 for the combo platter), although you can get out for relatively little ($8.95) if you stick to a pulled pork sandwich or a shrimp po-boy.

I’m not saying that’s necessarily too expensive, but it’s a bit too expensive for the quality of the food alone, which can be hit and miss.

The restaurant was a joint venture by the owners of Satterfield’s barbecue restaurant and Jim Shaw’s Seafood Restaurant. The Fish N’ Pig combo platters let you combine the fish and the pig in ways that few restaurants would, with generous serving sizes: from three combo platters, we had about two meals’ worth of leftovers to take home.

First, the fish. Go for fried. That’s their specialty. The fried oysters and fried alligator were not too heavy and the batter (which was different for different items) had a nice seasoning that didn’t overpower the meat. If you haven’t tried it, fried alligator comes in bite-sized chunks and tastes kind of like a cross between chicken and fish. The grilled scallops were lovely, sweet and not too tough.

The broiled shrimp, on the other hand, were tough and over-seasoned with something that had a vaguely unpleasant aftertaste.

We also tried some pig. The pulled pork had a nice vinegar sauce but overall was rather bland. The St. Louis-style ribs, however, were lip-smackin’.

There is a nice array of side dishes from which to choose. We enjoyed squash casserole and the sweet potatoes, which had a flavor of cinnamon, nutmeg and orange. The hush puppies were light and a little sweet, the best we’ve had around Macon. The cheese grits were creamy and disappeared fast.

It’s fun to soak up the ambiance while you await your dinner. The décor is a mix of the standard giant plaster marlins made specially for seafood restaurants and funky kites depicting pirates and sharks, with a few strange stuffed pig figures tossed in for good measure. Somehow, the place still retains an upscale ambiance. The covered deck is a nice seating choice that is less climate-controlled but seems to fit the spirit of the place better.

One thing that has always disappointed me about Fish N’ Pig is that there is no true outside, full-service deck seating. That would be a huge perk for families like mine with little kids.

Fish N’ Pig gets really packed after 6 p.m. on the weekends, so plan ahead if you don’t want to be sitting on a bench for a while. Reservations are only taken Tuesdays through Thursdays. We arrived before the rush on a Friday and the service was wonderful.

Fish N’ Pig

Address: 6420 Moseley Dixon Road

Phone: 476-8837

Hours: 4:30-9 p.m. Tuesdays-Thursdays and 4:30-10 p.m. Fridays-Saturdays

Health rating: 92

Kids Menu: Yes

Alcohol: Yes

Noise level: Medium to High

Rating: 3 stars

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