Issue link: http://www.insightdigital.biz/i/1111237
62 | I NSIGH T • M a y 2 0 19 w w w . i n s i g h t o n b u s i n e s s . c o m P H O T O S C O U R T E S Y O F T H E S W E E T & S A LT Y P I G POWER LUNCH A perfect blend for the taste buds F or John Willis, director of marketing for J.F. Ahern in Fond du Lac, the Sweet & Salty Pig checks off some key boxes: "It's close, comfortable and the food is really good." Located down Pioneer Road from Ahern's headquarters, Willis says the Sweet & Salty Pig is an ideal place to meet for lunch. e cozy interior pairs well with a menu that includes its fair share of ham, bacon and pork. Many items have their sweet side, too. Take for example the Maple Glazed Salmon ($15.25), which takes your typical salmon up a notch by brushing it with maple syrup and balsamic vinegar and topping it with Craisins and candied pecans, or the Brisket Grilled Cheese ($10) featuring slow-roasted beef brisket, smoked gouda, bourbon bacon jam and sautéed mushrooms atop brioche bread. e menu's salads also are not your typical fare. ere's a Brussel Sprout, Bacon and Apple Salad ($9) that includes candied pecans and Craisins or the Crispy Southwest Salad ($11.25) featuring crispy chicken tenders, roasted sweet corn, diced tomato and avocado drizzled with barbecue sauce. e "sweet" side of the eatery also shines in its treat-packed bakery case at the front of the restaurant and its daily dessert offerings including a Stout Brownie ($3) that you can top with ice cream and candied bacon for an extra dollar. As for the name, owner Allison Gossman says she and her partner Janis Michaels both love the flavor combination of sweet and salty items. "When we were creating the menu, we found ourselves adding bacon to the majority of it," she says of the origin of the restaurant's name. "We always joke that she is sweet, and I am salty." — MaryBeth Matzek