it is cold folks, but we are still doing service in the courtyard. Today’s specials are our Coca Cola braised brisket sandwich with goose cracklins thats drowned in a delicious gravy made from the coke braise. Its heavy and it’s perfect for the weather. $8.
We also have the curried lamb burger with house made pickled onions for $10.
Today we will be featuring our own Piggyback pork burger. It’s a 1/2 lbs fresh ground pork burger with english back bacon and you choice of cheese for $8.
Also we will have a curried lamb burger with house made pickled onions for $10.
Christopher Marquez-Sous Chef
Chris is a west Seattle native of 29 years. He began his culinary career 13 years ago washing
sheet pans at a local bakery . He has worked at Alki café & bakery, Amber, Angelo’s, The Bohemian, Bastille, Broadmoor golf club, Elliot Bay brewery, Feedback lounge, JAK’s grill, Seattle golf club, Rainier golf and country club, as well as staged at Spring hill and Spur. He has studied at both Seattle culinary academy in 2008, and south Seattle community college culinary program in 2007, where his team earned a silver medal in the ACF student team west coast regional championship. While studying at South Seattle, he discovered a love of charcuterie and was able to practice and hone his craft working under Chef Sean Rodgers. A few years later, the Swinery opened and an opportunity for an internship was presented. Which eventually led him to being hired on as sous chef at the swinery.
Chris lives in west seattle, he enjoys playing guitar, zombie movies, and getting tattooed.
We kinda told some people how great bacon is. Like they didn’t know that already? Seems they told some other people and how great our bacon is … now we ain’t got none. OMG !!!! We are getting more as we speak!! Keep checking here and our twitter or facebook for updates!!!
Due to the holiday rush these last couple days, the grill area is closed till Monday. Thank you for your understanding.
Head Butcher & Co-Owner
A native of Washington state, Joseph Brewer discovered his passion for cuisine
during his formative years in New York City, cooking in various kitchens
throughout one of the world’s greatest food cities. Upon returning to Seattle in
his late twenties, the young chef encountered personal setbacks that threatened to
temporarily derail his culinary dreams. Ever the fighter, Joey joined the renowned
FareStart Culinary Arts Job Training Program in 2007 where he received invaluable
training and support, as well as the opportunity to work alongside celebrated Seattle
chefs. Joey went on to find success in a supervisory position at The 5 Spot (a Chow
Foods restaurant), handling everything from menu development, quality control and
food preparation to scheduling, ordering and inventory. In 2009, Joey joined West
Seattle’s Jak’s Grill as the lead line cook where his commitment to producing the
highest quality food led him to The Swinery, where he is now the head butcher and
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