Grilled octopus with tomatillo salsa and golden beet gelee
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Grilled octopus with tomatillo salsa and golden beet gelee
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Swank’s 84-seat dining room
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Swank’s 84-seat dining room
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Salt & Pepper Calamari with leeks, fresno chiles, and nuoc cham
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Salt & Pepper Calamari with leeks, fresno chiles, and nuoc cham
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Crispy sweetbreads, egg yolk-stuffed aebleskiver, and bacon-maple syrup
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Crispy sweetbreads, egg yolk-stuffed aebleskiver, and bacon-maple syrup
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Apricot salad with yogurt, cucumber, mint, honey, and black olives
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Apricot salad with yogurt, cucumber, mint, honey, and black olives
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Hamachi-charred “pho” with squid ink noodles, sawtooth, and sprouts
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Hamachi-charred “pho” with squid ink noodles, sawtooth, and sprouts
Daniel Mondok, Portland’s notable chef-drifter, has touched down once again. Since his lauded Sel Gris (literally) went up in flames in 2009, Mondok has slipped from kitchen to kitchen, putting his modernist, sometimes-Asian-influenced touch on places like Genoa, Paulee, and Block & Tackle for a few months before moving on. Now he’s back in action at Swank & Swine, a dual-restaurant concept inside Downtown’s Paramount Hotel, right next to Director Park.
