Farm theme ramped up at Swine & Sow tavern
Parkerhouse Grill & Wine Bar, across 6th Avenue S.W. from Suncor Centre, has reopened as Swine & Sow Wine & Ale House with a completely renovated interior that switches the positions of the bar and dining room.
Owner Ron Salverda, president and CEO of CA Restaurant Enterprises, sought the help of the original designer, Frank Kaspar of Abugov Kaspar Architects, to convert the 8,500-square-foot seating areas into a farmhouse tavern atmosphere to reflect a new style of service that boasts pork on half of the menu.
Customers will first notice the huge bar on the west side was removed to make way for three big red booths in the new dining area. The area — closed since late December to allow for the extensive alterations — has been opened up for low seating dining tables and the inclusion of a circular community table with a lazy Susan centre piece.
An interesting plus is the offering of 20 wines by the glass and 100 bottles of wine priced under $100.
The lower level has also been renovated to offer a private corporate meeting room for technical presentations — and good food — for 30-plus people.
The wall on the mezzanine floor under the skylight between the Lougheed Building and the Grand theatre has been removed so that patrons can take in the main level atmosphere while still feeling more private.
Salverda and his operating partner, Jeff Hanna, are most proud of the design of the new long bar on the east side of the restaurant that extends a full 50 feet. A pleasing and welcoming red and white gathering place, it offers 20 better brand draft and 50 bottled beers along with traditional bar snacks such as Scotch eggs, pork bellies and Welsh rarebit.
Sixteen high-top tables are separated on the far wall and another big improvement is the addition of chic but comfortable booths by the windows facing onto 6th Avenue.
The overall decor is certainly farmhouse with a good clutter of pig, lamb and chicken ornaments. The four gorgeous hand-blown glass chandeliers that were such a feature of Parkerhouse remain, but Salverda said he has fitted them with pink bulbs to resemble pigs’ tails.
Ian Smith, chef at the Trib Steakhouse, will be spending most of his time at Swine and Sow along with restaurant partner Chris Grafton. They have designed a menu — same goes for lunch and dinner — that provides a wide range of foods from snacks to high-end dinners including shared Charcuterie platters.
Smith said he is trying as best as possible to serve farm to table and buying from local farms and hothouses with a goal of 70 per cent offerings from this region.
Swine and Sow will need a staff of more than 50 in two shifts. Including his other restaurants, Trib Steakhouse and Murrieta’s, Salverda now employs more than 160 people.
He came to Calgary in 1996 from Toronto where he was vicepresident of Hard Rock Canada and opened Jack Astors here before venturing into his downtown businesses.
Besides Swine & Sow and Trib he runs three Murrieta’s, in Calgary, Edmonton and Canmore, as well as The Cellar wine store in the basement of the heritage building where Murietta’s is located on 8th Avenue Mall just east of 1st Street S.W.
Tonight, Willow Park Wines & Spirits will pour 100-point wines in celebration of its 20th anniversary. Shoppers will enjoy birthday cake and receive a special commemorative magazine.
The main store in Willow Park Village is a massive 30,000 square feet and today in sales volume it is the largest privately owned liquor store in Canada — and probably the United States, too.
Owner Wayne Henuset has another Calgary store on Bow Trail S.W. and early in the new year is opening an 8,000 square foot liquor store in Regina.
He and his staff have been extremely successful, but are most proud of the more than $4 million the store’s annual auctions have raised since 1994 for local charities.