Getting ready to set sail on Logan Martin
Story by Carol Pappas
Submitted photos
Porky Pirate Barbecue, Logan Martin’s newest eatery, is dropping anchor at Coosa Island.
Offering a bounty of smoked delights and hearty fare, the new restaurant is expected to be open in May after months of extensive renovations and improvements.
Owners Brandon and Amy MacDonald plan a soft opening around Cinco de Mayo, debuting a brand-new look, feel and dining experience at their waterfront location.
“We’re excited about this family friendly restaurant,” said Brandon. “It’s not a bar first and food secondary,” although alcohol will be served.
The menu is “scratch made and upscale” with most cooked on a fire. “We’ll smoke all our own meats out there. Our smoker holds 700 pounds of meat at time,” he said.
Inside, you’ll find a new, 54-seat dining area and full-service bar. Outside is covered deck dining, an open lawn and a rooftop patio with a spectacular view. The rooftop patio is available for private events. The lawn features a place for games, uncovered seating and even a pirate ship playset for the kids.
Their motto is “Island Vibes with a Southern Soul,” and from the sound of the plans, it’s an ideal descriptor.
They’ll have live music during the day on weekends, and the whole place is open and inviting, giving it a communal feel.
It’s not the MacDonalds’ first venture in the restaurant and hospitality business. Brandon owned seven restaurants in the Birmingham area. Amy managed one of the restaurants, and that’s how they met. They’ve been together for 16 years and have two daughters they home school. Brandon has a son who is a freshman at Mississippi State and is a counselor at Camp Cosby in the summers.
An entrepreneur by nature, Brandon said he can see a location or space and ideas start to flow, and a concept materializes. “I like designing or creating something and making it come to fruition.”
That’s the momentum behind the Porky Pirate – laid back, but exceptional food and service. Amy’s dad was a commercial fisherman, and she “grew up” on a shrimp boat. Fast forward, and they were keeping their own boat at Coosa Island.
The old restaurant space was available, and the wheels began to turn. He used his own experiences as a company director of operations traveling around the country to develop the menu.
It will have Texas style brisket like you would find in Dallas – “the same caliber.” There’s smoked pork, Carolina style, mopped during cooking with a vinegar sauce, pulled and then served with a mustard-based sauce.
Smoked wings and chicken will feature a white sauce. St. Louis ribs will be smoked with a dry rub.
Other dishes include catfish, chili lime dusted shrimp, smoked sausage and grits, reverse seared steaks, rum glazed salmon and three different smash-style burgers. A Caribbean-Southern slaw is on the menu, too. “We have unique takes on things,” he said, noting the creativity behind such dishes as fried Oreos and smoked bacon maple bread pudding or the bacon wrapped smoked honey buns and smoked bologna.
They have a full kids’ menu with healthier options than normal children’s fare, and on Mondays, they eat for free.
Island parties can be held on the rooftop, which seats 10-12 people, and it has fixed menus to choose from. Reservations are already coming in.
Weekly specials are planned, including Bingo and BOGO Tacos on Tuesdays and half price wings on Wednesdays.
And for convenience for busy lifestyles, they’ll feature a grab and go menu with dinners for four – meat and two sides, dessert and sauces – for $38. Smoked turkeys and hams will be available during the holidays.
Chef is Lee Wiggins, who was on the leadership team of Dave & Buster’s. While his specialty is desserts, he has extensive experience in catering.
The restaurant will be open seven days a week for lunch and dinner and on weekends, breakfast and brunch will be served in season beginning at 8 a.m. Plans call for being open year-round.
They’re even providing space on the patio deck for church services on Sunday. “You have to meet people where they’re at,” Brandon said, giving them a place to worship if they’re not into traditional church. He likened it to the church services held at the coast’s Flora-Bama that are growing in popularity.
“This will be more casual and less intimidating but give an opportunity for the Lord to touch your heart. We’re doing things the right way – putting the Lord first,” he said.
Amy agreed. The restaurant is a place to “break bread together – fellowship. We want this place to be a blessing to all those around us.”
