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Staff writer

It appears as if “sassy” has moved beyond its definition in the stylish and smart fashion industry reaching into sweet and saucy on the local cuisine front.

The Sassy Pig Bar-B-Que opened its doors Oct. 19 in the former Neptune’s Cafe Italiana at 2330 Cloud Drive in Blaine.

The store, redecorated in early porcine, bespeaks fun with pig pens posted on the ceiling, a smiling pig portrait, down to the smallest details of black metal towel holders with miniature pigs standing sentry on the tables.

“The community has welcomed us with open arms,” said co-owner Chris Wasley.

Barely one week into the opening and business at the family-oriented restaurant was, well, smokin’.

Customers stopped by on those chilly autumn days for some beef brisket (slow-cooked in a smoker for up to 12 hours), chicken, barbecue ribs, shredded pork and a whole lot more of slow-cooked indulgence.

The menu reflects the humor of the owners.

The pig wings appetizers, for instance. What you get for $8 is two, 4-ounce pork shanks.

You Boar Me Chili is served in two sizes: small for $3 and large for $5.

“To be in this business, you have to have a great sense of humor,” said co-owner Kym Spiralke. “We wanted to have some fun with this.”

Speaking of fun, the whimsical name “Sassy’s” is a combo of the first few letters of Spiralke and Wasley’s children’s names – Sarah, Amanda, Sterling and Saphire.

“The ‘Y’ is for why not?” says Wasley, emitting a big smile.

Spiralke is the former owner of Staccato Restaurant in Minneapolis, now dark thanks, in part, to an ongoing street construction project, he said.

Sassy’s offers sandwiches, salads, soups, ribs, smoked sausages and more on its menu.

The restaurant is run  counter-service style. You place your order, pick up your food and sit at tables and “pig out.” Or you can go the take-out route.

Seating capacity at the 2,500 square-foot restaurant is 80 inside and 42 outside on the patio (open next spring).

There are no servers, translating to no tips needed.

“It saves us and customers money,” Spiralke said.

Spiralke compares the concept to a Noodles & Company restaurant, where customers order at a counter and bus their own dishes when finished eating.

Prices at Sassy’s range from $7 to $11 for lunch and dinner entrees.

Entrees, including two sides, such as sweet potato fries or baked beans, range from $10 to $25.

Spiralke has a rich history (about 30 years) of owning and/or operating restaurants in Arizona, Chicago, Ill., and Minnesota.

Wasley is a newcomer to the food industry. Prior to Sassy’s, he was general manager of Infloor Heating Systems out of Hamel.

Both owners are residents of Blaine.

In addition to their storefront operation, the men have launched an already busy catering firm, named KC Restaurants and Catering.

The higher-end service, targeted at corporate, picnics and residential parties,  features menu selections of bacon-wrapped scallops, stuffed chicken breasts, fruit and veggie trays and smoked turkey and ham, to name a few items.

Both men are enjoying the new business and the warm reception they are receiving in Blaine.

The good thing about operating a restaurant is that even if you have a down day, you wipe the slate clean and start over the next day, which can turn out to be great, Spiralke said.

“I love the fact that every day is different,” Wasley said. “You meet so many people. That’s the great thing about it.”

Said Spiralke: “This is exactly what the neighborhood needed.”

The Sassy Pig is open for lunch and dinner daily at 11 a.m. The restaurant closes at 9:30 p.m. Monday through Thursday; at 10:30 p.m. Friday and Saturday; and at 9 p.m. Sunday.

For takeout or more information, call 763-208-8424.

Elyse Kaner is at This e-mail address is being protected from spam bots, you need JavaScript enabled to view it