Chef/owner AJ Haines will be expanding on his Mason Jar Provisions concept with Hen & Hog at the space most recently occupied by Manzano's Deli. "The lease is signed," Haines told the Sentinel. (AJ Haines / Courtesy photo)

Mason Jar Provisions had carved out a nice little niche for its Southern-style fare in Thornton Park, but before long, chef/owner AJ Haines found it was too little. It shuttered back in June, but Haines has announced plans for an all-new concept — Hen & Hog — that will carry on much of the Mason Jar legacy but in bigger digs.

“There were many times when we’d have a big burst of people, sometimes families coming up from the Disney area, and only having a small amount of seating out front, and space shared with the bar where families couldn’t sit wasn’t ideal,” Haines told the Orlando Sentinel. “We’d have people walking in and leaving because it wasn’t family-friendly.”

Chef/owner AJ Haines is bringing his brand of "Southern scratch farm to table" to Winter Park with Hen & Hog. (Hen Hog / Courtesy photo)

Haines and the team spent several months scoping new venues but weren’t looking to make a big investment.

“Second gen was what we needed.”

He found it at 221 W. Fairbanks Ave. in Winter Park. The space — now occupied by Manzano’s Deli — will change hands on Sept. 1 per Haines.

“This space fit the mold perfectly,” he says, and will allow for Mason Jar Provisions favorites along with an expanded menu of “more upscale food” he’s wanted to serve.

“Tuesday Pasta Nights have been really successful and I wanted to be able to do more of that,” Haines says. “We love doing burgers, fries and sandwiches, but wanted to elaborate.” The Tuesday specials, most often Southern-inspired pasta takes, will continue, along with the occasional traditional dish. “And there will be fried chicken on Wednesday and Thursday.”

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Haines hopes to expand on vegan options, as well, and takeout will still be available — though the menu will be limited. Wine and beer are in the plans, as well.

MJP faves to look out for will include the Nashville hot chicken, mushroom swiss burger and others. Weekend brunches will run from 10 a.m.-3 p.m., he predicts, with entrees and regular dinner service in the evenings. He says he and the team, most of whom will be moving to the new digs, are still figuring things out.

An array of Southern-inspired desserts from Choulala's executive pastry chef, Stephanie Krupp, will be among the new draws at Hen & Hog. (Choulala / Courtesy photo)

A partnership with Choulala’s Stephanie Krupp will see a roster of Southern-inspired desserts added into the mix, including some favorites from the Winter Park bakery: the chocolate praline entremet, a dark chocolate mousse with a praline crunch center and an almond sponge cake.

“The rest,” says Krupp, this includes a banana pudding creme brulee, pecan pie eclair and peach cobbler, “will be exclusively at Hen & Hog.”

Haines, an eager optimist with a background in construction (he did much of the Mason Jar renovations himself) is shooting for a Sept. 15 soft opening date.

“I bought a cot and I’m planning on sleeping there,” he says, chucking. “I don’t plan on leaving ‘til it’s done.”

Want to reach out? Find me on Twitter, TikTok or Instagram @amydroo or on the OSFoodie Instagram account @orlando.foodie. Email: amthompson@orlandosentinel.com. Join the conversation at the Orlando Sentinel’s Facebook food group, Let’s Eat, Orlando.