Order Now 3 Howls Distillery

We Didn't Set Out to Build a Restaurant. We Set Out to Do It Right.

Lil Pig Lil Pig started with a question: what does a smokehouse look like when it grows up in the Northwest? Our answer — oak and cherry in the firebox. Heritage pigs and Snake River Farms F1 Wagyu on the pits. A chef running the kitchen, full-time bakers working a family sourdough starter that's older than the restaurant, and a historic 1905 Victorian on Main Street. We didn't set out to copy anyone's barbecue tradition — we set out to cook the food we wanted to eat, low and slow and over a real fire, and to feed the neighborhood that keeps showing up for it.

Cook It Right or Don't Cook It at All.

Every animal in this kitchen clears the same bar: high quality and ethically raised, full stop. Heritage-breed pork raised humanely, outdoors, without antibiotics. Snake River Farms F1 Wagyu for the brisket. If we can't source it right, it doesn't go on the menu. And everything around the meat is scratch too — fries hand-cut and fried in tallow, sauces made in-house, sides built from whole ingredients, bread baked daily on Cairnspring Mills flour and a family starter older than the restaurant. It takes longer. We think it's worth it. The kitchen belongs to chef Ryan Slattery, who cooked in James Beard Award-winning kitchens — Arrows in Maine, Rialto in Boston — and helped run Portland favorites like Lardo and Grassa before landing here. The bread has its own full-time keepers, too — led by Sam Nilo, a dedicated artisan who baked at Ken's Artisan Bakery and Dimo's Apizza, one of our favorite spots — working that family starter every day. Give this crew smoke, fire, and a heritage pig, and the flavors take care of themselves

The People Behind the Pig

Lil Pig Lil Pig is owned and run by Brandon and Marcy Rush — a husband-and-wife team who are, by their own admission, obsessed with all things hospitality. You might already know their other spots: Hungry & Thirsty Sasquatch, Silver Ball Social Club (where they're partners), and 3 Howls Distillery in Battle Ground, where Brandon is the distiller behind the spirits poured in our tasting room. For Brandon, this neighborhood is personal — he grew up here and went to the Vancouver School of Arts and Academics, just up Main Street from the restaurant he now owns and operates. The whole thing runs on one idea: bringing high-quality, meaningful food and drink to the community, and doing it with care.

Visit 3 howls

If It's in Your Glass, It's From Here.

The Pour House runs on one rule: every pour comes from the Pacific Northwest. All 24 taps, every bottle of wine, every spirit on the shelf. We're also the official tasting room for our own 3 Howls Distillery in Battle Ground — taste through the lineup, find your favorite, and take a bottle home from the shop. We rotate the taps constantly and keep growlers ready for anyone not quite done yet. Come for the food, stay for the pours.

We're Here to Be Your Favorite Spot.

Not just a good meal on a special occasion — your regular. The place you bring out-of-town friends, and the place you walk to on a Wednesday when you just want great food and a good pour. This is a community kitchen as much as a smokehouse — order at the counter, find a seat inside or on the porch, and settle in. Uptown Village is our home, and this kitchen is our thank-you note to it. Come see what we mean.

Heritage pork, a generations-old sourdough starter & a historic 1905 Victorian on Main Street. How Lil Pig Lil Pig came to Uptown Village, Vancouver, WA.

Order Now