The exterior sign just outside The Polite Pig.
Oh hey Polite Pig. Why yes, I would like a paper towl, thank you!
The Butcher Board (For 2) is said to include Pork Shoulder, Smoked Chicken, Brisket and BBQ Cheddar Sausage with
Slaw, House Pickles, two Cornbreads and a choice of two Market Sides. At the start of 2023, it costs $44.00.
I'm not sure the
Butcher Board (For 2) quite lives up to a "meal for two" level, but it's great for snacking on if a group of guests are having a few beers.
The Half Chicken at the Polite Pig is said to be Citrus-marinaded. The meat was moist, like a proper bbq meat should be.
This is the Polite Rub Pork Shoulder from the Polite Pig. The portion size is what's included on the Butcher Board (For 2) entree.
The small amount of Prime Brisket that was on this Butcher Board for 2 was very lean and moist. A great example of what BBQ Meat should be.
This is the BBQ Cheddar Sausage from The Polite Pig. I can't quite tell if the Cheddar was drizzled on, or if it was supposed to have been infused with the sausage — but it was fine either way. It's sausage, with cheese, and had a nice smoky meat flavor as well.
The "cornbread" you see mentioned on the menu board, is acutally quite small.
I believe this is the Jalapeño Cornbread. As you can see, a small piece of Jalapeño is presenting itself, front and center.
This is the Signature Polite Slaw from the Polite Pig.
I think the Signature Polite Slaw comes with most of the "From the Smoker" entrées at the Polite Pig. It's a nice extra... not too tangy and not too vinegar heavy either. Just a nice cool slaw.
The Southern Pig is one of the sandwiches on The Polite Pig menu. It features Pulled Pork, Fennel-apple Slaw, tangy Mustard BBQ and Duke's Mayo served with a Pickle Spear. The sandwiches do not come with "sides", those are extra.
This
Tomato and Watermelon Salad with Feta, Basil and Pickled Onion is one of the "Market Sides" at the Polite Pig at Disney Springs.
Almost all the "Market Sides" at The Polite Pig are a culinary cut-above what you would expect to find at a BBQ location. Pictured here is the BBQ Cauliflower with Paprika Sour Cream and Candied Pepitas. Even if you're not particularly a fan of Cauliflower, it's a tasty dish that's worth a try.
If you were wondering where all the various parts of pork come from, there's a diagram on one of the walls.
The Polite Pig uses a hybrid serving system. You'll have to wait in line, order, and pay for your selections, just like at a fast-food restaurant. But once you've paid, you'll be given a table pager... and you are on your own to find a seat somewhere. Around 10-15 minuets later, the food you ordered should be delivered by wait staff.
The food ordering line at the Polite Pig has some stations set up to weave the line back and forth. It can get very busy here at peak dining times.
Once you make it to the front of the line, you can order and pay for your food. You'll be given a table-pager, and your order should show up between 10 and 15 minutes later.
Around 20% of the seating area in the Polite Pig is this bar area. They actually have quite a selection of Whiskey and Whisky-based cocktails on the menu.
These high-boy type tabels are just across from the bar at the Polite Pig.
This is the main dining area at the Polite Pig.
The main seating area features a look into the kitchen, through a frosted glass wall.
All the tables at the Polite Pig have paper towel dispensers on them, just in case you really want to dig into that BBQ. (Ask the person that brings your food for additional sauces, if you want any.)
Here's a closer look at one of the paper towel dispensers on the tables at The Polite Pig.
There's a long high-boy type table in front of the glass window that looks into the kitchen. I've mostly found two or three different parties sitting at the table every time I've been, so it's a "shared space" and not just for a large group.
Here's a head-on view of the kitchen. Because you probably don't "really" want to see kitchen staff working on meat — there's a heavy distortion in the glass, that helps to hide any of the more violent parts of pulling meat off a pig.