Matt and I went over to the California Grill for one of their famous Brick Oven Fired Flatbreads, and we spotted a Slow-roasted Suckling Pig variety had been on the menu for a little while. It’s made with Heirloom Apple Butter, Cheddar, Caramelized Onions, and “Cracklins.”
We visited the restaurant’s lounge area specifically to try this flatbread. Our verdict: the flatbread was good, and Matt liked it a bit more than I did. We were hoping for something a little more spectacular as we are both fans of the Grilled Flat Iron Steak flatbread offered. We both agreed that the apples brought an acidity that overpowered the sweet caramelized onions, as well as a sharp cheese like cheddar. Perhaps the use of fewer apples, or longer-cooked apples, would have resulted in a more balanced flatbread.
Given that we know the potential of what California Grill can create with a flatbread, I don’t know if we’d order this one again. We are happy that we tried it. We love the seasonality of California Grill’s menu, and it keeps us coming back to try the new items as well as old favorites. I’m already looking forward to the next visit, menu change or not!