As of this day, Milton's Cantina Ultima will morph into the Dead Pig Tavern. The menu will change rather substantially as Chef/Owner Robert Leggett begins weekly appearances at Brimming Horn Meadery and at the new at Mispillion River Brewing Company with InFlammen Pizza and Barbacoa.
Here is an abbreviated version of the note Chef Robert sent me:
“Today will be the last day of service as Cantina Ultima. We are reconceptualizing our pub as a new venture called The Dead Pig Tavern. The DPT will offer South Philly Style Roast Pork & Beef with additional bar eats, Happy Hour & 15 drafts including local & approachable. Mercedes will continue at the helm with family & friends. Once this has launched successfully I will be working on two additional concepts; wood fired German flatbreads at The Brimming Horn [Meadery] & Barbacoa at Mispillion River Brewing w/additional pop-ups. Our bar will continue to have monthly beer dinners, the next one being on September 8th. To all of our people who supported us through thick & thin we give tremendous thanks. We are not closing just simply pushing into our next culinary adventures & branching out to work with the friends we have made since our landing here in Milton. There will still be Taco Tuesday here and there along with burrito nites, burger nites etc… Be sure to follow us to find out where & when.
InFlammen, my Flamcucchon Concept is planned for launch next Saturday hopefully. The Facebook page has been made and the menu is posted. Be sure to hit that like button. For those of you who do not know, I was born into the pizza world when I was 15 & miss it every day. I have operated several wood fired places over the years & am very excited to share InFlammen with all of you. Stay Tuned. The journey begins. Follow me @guerrillaultima #wishyacould on twitter…I typically do not use Facebook”
Obviously this is a work in progress, so we'll keep you posted!
So I see the name has changed , hopefully the treatment of the customers will improve .
The new name is less than appetizing, unfortunately. I’d still like to try it when it opens.