The inspiration for the House of the Little Pig (or HLP as we refer to it) came shortly after the successful opening of The Lively in 2020. Owners Greg and Kari were discussing ideas for another restaurant concept with The Lively’s Chef Edward when they came across an article about a recent archeological discovery near Pompeii. A fresco had just been uncovered, dating back some 2,500 years. It depicted a pig on the wall in the corner of what once was the hearth of the kitchen. The fresco showed what turned out to have been an ancient pre-cursor to the modern day food court: Casa del Porcellino, or House of the Little Pig.

The image stuck. The porcellino, the open fire pit. A restaurant started to take shape in their minds. Building from the hearth out, they sourced a Basque charcoal-fired Josper grill and a chef. Enter Kevin.

Chef Edward had worked with Kevin in Hawai’i, where Kevin conveyed the tale of a passionate young cook in love with all things pickling and fermenting. Roman-style fish sauce, pickled veg riffing on kimchi or salumi made from locally sourced pigs that were cured, smoked and aged into culinary delights could be found in every corner of Kevin’s Maui kitchen. As Chef Edward said, “we have to get this guy.” All agreed and so we did.

Driven by his memories of standing at his grandmother’s side in her Los Angeles kitchen while she stirred pots full of Salvadorian soul-food like sopa de pata or frijoles fritos, Kevin shares his creativity and passion in every dish. The menu’s muse is the Mediterranean. A culinary crossroads where a simple coal-roasted leg of Spring lamb with pungent, briny French tapenade finds its place alongside a generous Greek-inspired salad with Idaho feta or a warm bowl of spiced dipping chocolate with cinnamon and sugar dusted churros a la Spain.

All of this in a comfortable and approachable space, served with a genuine sense of hospitality. To Chef Kevin and the HLP team, this is more than a restaurant. It is also their home where every guest is a familiar friend, invited and welcome. So come in and pull a chair up to the table. We’re glad you're here.