clock menu more-arrow no yes mobile

Filed under:

Alexander Sullivan-Parker IN at Swank & Swine

The Castagna and Muselet alum is tinkering with the menus as we speak

Swank & Swine

Alexander Sullivan-Parker—the former Castagna cook who worked alongside Greg Zanotti and followed him to the South Waterfront’s now-shuttered wine restaurant Muselet—has been named Swank & Swine’s executive chef.

For the last couple of months, Sullivan-Parker had been quietly dialing in Swanks’ dinner menu as the restaurant and bar’s chef de cuisine. And in an unusual step, he was also reworking pastry menu, too. Now that he’s officially taken the reigns, Sulliven-Parker and his team are putting multi-textured dishes like sauce hot wings for snacking, mushroom stroganoff for supper, and a foie gras-apple-praline-and-burnt cinnamon bark dish for dessert.

Sullivan-Parker tells Eater that he’s also bringing with him the farmers he sourced from while working the burners at Muselet, including wild mushroom foragers.

In the coming weeks, he’ll be further updating the menus—including Swine’s bar menu—to reflect the restaurant’s southern-inspired flavors while putting behind it techniques he’s picked up at Castagna and Muselet and while traveling the U.S.

Swank & Swine: 808 SW Taylor St., 503-943-5844

Swank & Swine [Official Site]

Sign up for the newsletter Sign up for the Eater Portland newsletter

The freshest news from the local food world