Here now, a spin inside the dual restaurant concepts Swank & Swine, which opened earlier this month inside downtown's Paramount Hotel. Taken separately, Swank and Swine offer two different dining experiences, both spearheaded by chef Daniel Mondok (famously of Sel Gris and Paulee). At the finer-dining, 84-seat Swank, Mondok borrows from several influences: A signature Sel Gris dish of sweetbreads and aebleskiver reappears here, as does Mondok's familiar salt-and-pepper calamari (which has graced menus at nearly all his previous restaurants). Opening courses borrow influences from around the globe: lamb tartare is served with smoked feta; a charred hamachi collar and squid ink noodle dish is described as "pho"; and an an artfully plated coffee-cured foie gras is accompanied by dots of "red eye" gravy, apricots, and segments of buttermilk biscuit.
Lunch at Swank is a slightly more casual affair — with sandwiches and pasta joining starters like shrimp Louie and duck confit — but Swine takes the laid-back vibe even further. Several dishes allude to its porky name: pigs in a blanket, short ribs, and a sweet-and-savory bacon cheesecake are on offer, accompanying a booze menu featuring house-infused moonshine and copious amounts of whiskey.
Swank & Swine is open now. Hours of operation for Swank: Breakfast starts at 7:30a.m. daily, lunch at 11a.m. daily, with dinner service though 10p.m. Sunday through Thursday, or 11p.m. Friday and Saturday. Hours for Swine: 3p.m. to midnight, Sunday through Thursday; 3p.m. through 1a.m., Friday and Saturday.
· Swank & Swine [Official site]
· All Previous Swank & Swine Coverage [Eater PDX]