A gentleman appreciates every part of a Babe, and so does the newest pig in the city, the Salty Sow. The whole hog resto from the Hopdoddy dudes -- who brought in a pair of veteran chefs from ATL and FLA -- is in the former Red House, with a more polished but still inviting vibe marked by an open kitchen, paintings of gigantic porkers, and light fixtures made of cutlery, which has graduated from tongue to tungsten. Plates for the sharing include triple-fried duck fat fries, bone marrow salad, and house charcuterie loaded with the likes of pastrami salmon; starters also count jarred delicacies such as chicken liver mousse, and veggies from crispy Brussels sprout leaves (w/ golden raisins, pecorino) to collards with smoked ham hocks & pot licker, a salty Southern delicacy that's a gateway to smokin' the cracklin. Entrees err towards not-caution, with candied pork belly (collards, soy balsamic syrup), turkey leg confit (vegetable escabeche, black-eyed pea popcorn), and Niman Ranch selections counting grass-fed beef cheeks and a Moroccan-honey-sweetened pork blade steak, which is trying to get Congress to forgive its taxes in exchange for services rendered against vampires. Drinks are served from "The Trough", with flavor-forward cocktails like the Salty Sow'r (Baby Blue corn whisky, agave nectar, tamarind) and the Curly Tail (smoky mescal, cilantro, serrano, blood orange), plus beers highlighted by Circle Brewery's Blur, also a condition that makes appreciating every part of a Babe really easy.