PHOTOGRAPHY BY RYAN MATTHEWS AND STEPHANIE BARRON
Ryan Matthews, Owner of The Pig and The Hen
In a dining landscape crowded with familiar breakfast menus and predictable brunch spots, The Pig and The Hen has built something different — a place where creativity matters as much as comfort food, where presentation becomes part of the experience, and where guests leave talking about more than what they ate.
What began as a local breakfast restaurant has evolved into one of the Flint area’s most talked-about brunch destinations, blending elevated comfort food, inventive cocktails, and an atmosphere designed to keep people coming back.
For owner Ryan Matthews, that transformation was intentional.
“The Pig and The Hen originally started as Valley Breakfast and Bistro after being purchased in 2022,” Matthews said. “In July of 2024, we temporarily closed for a complete rebrand and reopened with a new identity, fresh energy, and a bigger vision for what brunch in the Flint area could become.”
The new name came naturally.
Ryan Matthews credits his team at The Pig and The Hen for creating a one-of-a-kind restaurant experience.
“The Pig and The Hen” is a playful nod to breakfast’s most iconic pairing: bacon and eggs.
“We wanted something memorable, creative, and full of personality,” Matthews said. “Elms Road Brunch House just didn’t have the same ring to it.”
While Matthews drives much of the restaurant’s creative direction, he’s quick to point out that The Pig and The Hen’s success is built on teamwork.
“General Manager Jade Drouin truly keeps everything together behind the scenes,” he said. “I may come up with the wild ideas, but Jade is the one who helps turn those ideas into reality.”
Combined with a staff Matthews describes as energetic and dedicated, that collaboration has become the foundation of the restaurant’s identity.
Comfort Food — Reinvented
The Pig and The Hen’s menu embraces familiarity while refusing to settle for ordinary.
“If someone has never been here before, our S’mores French Toast tells the story of who we are,” Matthews said. It starts with a breakfast staple but transforms it into something memorable — rich flavors paired with tableside presentation designed to create an experience rather than simply serve a meal.
“We took something classic and elevated it into something unique that you can really only experience here.”
That philosophy extends beyond the kitchen.
On the beverage side, Matthews points immediately to one standout favorite: the restaurant’s Spicy Margarita. “We infuse the tequila in-house with fresh jalapeños,” he said. “It creates the perfect balance of flavor and heat.”
It has become one of those signature drinks guests specifically return for — especially during patio season.
But the creativity doesn’t stop there.
“We pay attention to trends and what people are excited about,” Matthews said. “But we never want to copy something. We break ideas down and figure out how to make them our own.”
One example became an unexpected seasonal hit.
During the holidays, The Pig and The Hen introduced a cocktail served inside a Christmas ornament, allowing guests to mix it tableside themselves.
“It combined creativity, presentation, and interaction,” Matthews said. “That’s exactly what we want our menu and bar program to feel like.”
Building an Experience, Not Just a Restaurant
Walk into The Pig and The Hen and the atmosphere immediately sets a tone.
Comfortable couches greet guests in the waiting area. A selfie wall encourages photos and social sharing. Music fills the space with energy.
But Matthews said the goal isn’t simply creating something trendy.
“We want people to feel relaxed, welcomed, and comfortable from the moment they walk in,” he said. “Somewhere fun and different, but still with that hometown feeling.”
That balance — elevated without being intimidating — is what Matthews believes separates The Pig and The Hen from other dining options.
“We focus just as much on the experience as we do the food and drinks,” he said. “We want people to enjoy themselves, sharing moments with family and friends, taking pictures, making memories.”
The restaurant’s design intentionally sparks curiosity.
“Our menu is designed to make people wonder, ‘What is that?’”
Even something seemingly simple — like fresh-squeezed orange juice — becomes memorable.
“People talk about it days later,” Matthews said.
The Pig and The Hen’s popular S’mores French Toast
Surprising Guests — One Drink at a Time
If there’s one menu category that consistently catches customers off guard, it’s the cocktail program. “Definitely our infused cocktails,” Matthews said.
The restaurant pushes beyond standard brunch beverages with house-crafted infusions designed to create unexpected flavor combinations.
The Bacon Bloody Mary — featuring bacon-infused vodka — has developed a loyal following.
House-infused blueberry tequila and jalapeño tequila add another layer of personality to the margarita lineup.
“People usually don’t expect those flavors to work together as well as they do,” Matthews said. “But once they try them, they get it immediately.”
Watching first-time guests discover those combinations has become one of his favorite parts of the business.
“The reactions are always fun to watch,” he said.
Looking Beyond the Meal
Ultimately, Matthews said success isn’t measured by a full dining room or even positive reviews. It comes down to one simple question: Are guests already planning their next visit before they leave?
“At the end of the day,” he said, “we want people to feel like they had more than just a meal. We want them to feel like they had an experience worth coming back for.”
And judging by the growing buzz surrounding The Pig and The Hen, that vision appears to be working.
The Pig and The Hen is at 1072 S. Elms Rd., Unit G, Flint (in front of Lupe’s Mexican restaurant). For more information, call 810-733-8553. Follow The Pig and The Hen on Instagram at thepigandthehen and on TikTok @thepigandthehen810.
