Inspired by the rolling Boise Foothills and with a menu all its own, House of the Little Pig is the latest restaurant from Greg and Kari Strimple, the team behind The Lively.
The Strimples initially enlisted Chef Edward Higgins to spearhead their culinary vision, but it was Chef Higgins’s recommendation for Kevin Posada that truly set the stage. Greg said Higgins sold him on Posada as the right chef for the job. “In his home are all these refrigerators, and he’s pickling vegetables, making dried meats, curing meats, because he loves to do it. That’s my type of guy,” said Greg.
Born in El Salvador and raised in Los Angeles, Chef Posada learned his craft in the City of Angels before taking his experience to Oahu, Hawaii. Now, he draws from his Latin roots to add flavor at House of the Little Pig.
“Our goal is to bring a different introduction to menu items. We grill our branzino whole fish only on one side. It never gets split, but it is very crispy. We get out of the way and let the quality of the ingredients shine,” Posada said.
Using the charcoal grill method for meats like roasted lamb neck, which is seasoned perfectly and cooked for a long time–until entirely tender–House of the Little Pig seeks to create an environment that evokes a luxurious family meal.
“Plates meant to be passed around—that’s one of the best memories I have of my late grandmother. Having delicious things on the table that can be eaten together intentionally. She taught me that no piece of that animal should go to waste,” said Posada.
House of the Little Pig takes its name from a historic Pompeii ruin—an ancient dining room where communal dining was an art form—though the space is more modern, a casual trattoria-style spot that one might find in Rome with an open kitchen, integral to the dining experience.
“We have no storage walk-ins; it’s all fresh and brought in daily. There is nowhere to hide, and the openness is part of the ‘Little Pig’ experience. The charcoal stove’s enticing smell is all part of this,” Posada said.
Local partnerships and vendors are at the heart of House of the Little Pig’s commitment to quality, and a key component of Posada’s approach to cooking. Greg Strimple noted that his chef was delighted to find, as Chef Edward had promised, a plethora of excellent local food vendors, including Zursun Idaho Heirloom Beans, Boise Vertical Farm, Gutierrez Family Farms, Purple Sage Farms, and the Fairweather Fish Company. And, while The Lively set a high bar for cocktails, House of the Little Pig gladly meets it, offering drinks with a Mediterranean influence.
Looking for a more intimate experience? For larger private parties, the venue offers a private dining room, or make a special reservation for seating at the counter, which allows diners to look into the kitchen to observe the chef in action. In the future, House of the Little Pig will sit beside a working orchard, which will provide some of the fruit utilized in the dishes there. Given the proximity to the Boise River, patio season is bound to be extra special at House of the Little Pig, where Boise’s golden hour will be one to gather, share, and savor.
The vibe is come one, come all—and sample everything on the menu, though Greg has a few recommendations.
“My two favorite things are the charred broccolini and the lamb’s neck with mustard greens. Both are fabulous and give you a sense of what Chef Kevin’s trying to do with the restaurant and the direction he is taking it,” he said.
