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Salty Sow Restaurant Review: Salty Sow has surfaced at the peak of the “humble farmhouse with impeccably exquisite cuisine” dining trend. (A trend we hope is here to stay.) But the restaurant finds a way to stand out from the pack. Regardless of your entrée, be sure to complement it with the triple-fried duck fat fries with a slow-cooked egg on top. As expected, the namesake pork is a highlight, especially the candied pork belly with collard greens. But beef options take top billing as well, as in the petite bone-in filets with a bone marrow red wine sauce, and slow-cooked beef shoulder. Fried Brussels sprouts define counterpoints with the help of raisins and Pecorino Romano. Note that the kitchen is quick to accommodate vegan, gluten-free and other special diets. The wine list is adequate if not stellar, but the cocktail menu makes up for it, with unique concoctions made from local spirits and garden-fresh embellishments. Service is professional, friendly and attitude-free. The biggest dilemma is where to sit: the front room’s dark wood and dim lighting is a bit more romantic, while the back room is more raucous, and the covered patio more, well, Austin.