Swank

HOURS

Breakfast, 6:30 a.m. - 10:00 a.m.
Lunch, 11:00 a.m. - 2:00 p.m.
Dinner, 5:00 p.m. - 10:00 p.m.
Weekend Brunch, 10:00 a.m. - 2:00 p.m.

Reservations are suggested

Swank is a culinary adventure, where dishes made of hand-selected local ingredients take center stage. Think Pacific Northwest-style comfort food with an innovative twist. The modern-meets-vintage backdrop features reclaimed wood, natural stone, black tufted booths and crystal chandeliers engulfed in bronze spheres. Unique amenities include a dinner counter, cocktail bar and petite wine room.

Swine – Moonshine + Whiskey Bar

HOURS

Sunday-Thursday, 3:00 p.m. - 12:00 a.m.
Friday-Saturday, 3:00 p.m. - 1:00 a.m.
Happy Hour daily, 3:00 p.m. - 6:00 p.m.
sun-thurs 9:30 p.m. - close

ROOM SERVICE

Can’t muster up the energy to go out? Enjoy room service from Swine for breakfast and dinner.

6:30 a.m. to 10:00 a.m. (Breakfast) and 5:00 p.m. to 10:00 p.m. (Dinner)

Swine Bar takes a step back to the days of prohibition. Surrounded in natural wood and elements that depict the art of moonshine, Swine offers a casual, yet vivacious atmosphere. The menu is a culmination of creative comfort food that can be shared and inventive craft cocktails utilizing local spirits. Swine offers an early and late night Happy Hour as well as small plates from open to close.

Whether you’re a seasoned pro or a newbie to the whiskey world, The Whole Hog Whiskey Club offers members early access to whiskey dinners, tastings, classes and events taking place at Swank and Swine and at Urban Restaurant Group. LEARN MORE

Please meet
Chef Alexander Sullivan Parker

As a chef whose passion is deeply entrenched in his craft, Alexander Sullivan-Parker is relishing in the Northwest’s agriculture and natural abundance. Relocating from Boston after cooking at Clio with Ken Oringer as just one of many revered chefs to contribute to his pedigree, Alexander continued to challenge himself with new techniques at Castagna. After discovering his own style and learning to fashion his food towards an intense wine program at Muselet, he settles his roots at two concepts - Swank and Swine - in the Paramount Hotel; where the landscape and seasons play muse to his limitless creations.