A new restaurant in Addison intends to open with an incredibly ambitious mission: to be completely and totally organic. Called Porcinos Organic Kitchen and Bar, it will open on the ground floor of the Spectrum Center office building at Belt Line Road and the Dallas North Tollway, in the space once occupied by Chaucer's, where it will feature all-organic ingredients in the food, cocktails, and wines.

Porcinos comes from the same team that owns Edith's Bistro and Mezze Tapas at Mockingbird Station; Omar Adame, formerly with Mash'd and TruFire Kitchen, is chef.

"This is going to be the first all-organic restaurant in Texas," Adame says. "Everything is organic: our food, our wine, and half of the menu is vegan- or vegetarian-friendly."

The cuisine will be American comfort food - "more of a Southern kitchen and bar," he says.

"'Porcino" is the Latin word for swine, for a male hog, and we're using a lot of pork products," Adame says. "We chose name because it's an animal where you use everything from that animal. We'll be making our own sausage in-house, a different flavor every week."

Their signature dish will be baby back ribs.

"We're also doing fried chicken, and we have a rotisserie where we'll be doing porchetta, the boneless pork roast," he says. "There's a little Italian in there with our Southern comfort flavor. We have one dish that pairs whole porchetta with grits."

They're currently completing construction, with a goal to open by the end of March. They're calling their design motif "elegant farmhouse," and are building three patios and a huge bar - a bar that will also observe their organic initiative.

"A lot of restaurants say they're organic, but what is special about Porcino is that the whole package is organic," he says. "Our cocktails and mixers will be organic, and we'll be the first concept that is 100 percent organic in spirits and wine. If you want to come in and get a glass of wine, it will be organic."

They're installing one other feature you don't ordinarily see: a garden built right into the bar. Talk about farm-to-table.

"We are going to grow our own mint and basil and celery under the bar," Adame says. "We're installing a grow light, where we'll grow herbs and other ingredients that we put in our food and drinks."