Photos by the restaurant via Facebook.
On Swann is the newest sensation by renowned Clearwater Chef Chris Ponte (Cafe Ponte) and his first venture into Tampa. The restaurant is located in fashionable Hyde Park Village, where it not only fits right in with the hip, upscale South Tampa clientele, it raises the bar for quality food and libations in an area known for trend-setting restaurants.
Creating contemporary American cuisine that is thoughtfully sourced and features a thoughtfully sourced seasonal menu with local flair. A great place for exploring food and drinks, a local favorite for brunch.
EXECUTIVE CHEF & PARTNER
Chris Ponte began his culinary career of Clearwater’s Pepper Mill Restaurant in 1991 after graduating from Johnson & Wales University in Providence, Rhode Island. Due to the kindness of one of its patrons, Chef Ponte studied culinary arts in Paris at the Cordon Bleu, France’s iconic culinary institute. Ponte achieved his degree at the top of his class and, upon graduation, was hired as an apprentice at the famed Taillevent, also in Paris.
CHEF DE CUISINE
Started his cooking journey after graduating culinary school at one of the first gastro pubs in the country, ‘Standard Tap’, located in the heart of the Northern Liberties section of Philadelphia. He remained there for 13 years under the tutelage of Carolynn Angle, before moving on to several other Philly based restaurants. Chris’ most Impactful experiences as a chef include getting the opportunity to develop menus for small start up cafes, having the ability to coach and watch other cooks grow, and work with some of the most renown industry leaders in the Philadelphia area. His favorite thing about being a chef is having the ability to express himself artistically using food as the medium along with educating others in the culinary arts. He enjoys spending time with his daughter and beautiful wife while not in the kitchen, and sharing his favorite dish, spaghetti and meatballs.
Started cooking as a young boy with his grandfather, who was a chef, in Homosassa springs, FL. His most impactful experience as a chef was to create something new, a dish that had not been done, an original. His favorite thing about being a chef is giving people great memories with his food. Something they can bond over and appreciate. As far as his favorite dish to experiment with, anything Italian. While not in the kitchen, Chef Chase enjoys drawing, film, and the Tampa fine arts scene.
Together the co-founders have implemented and led the casual dining segment by innovating and pioneering an evolution of high service and high quality product and by establishing an organization founded on a culture that keeps its people, the customer and the community a priority.
Sample from a recent menu:
chorizo | manchego
blistered tomato | micro greens
whipped ricotta-corn dip
warm parm zeppole
orange | rosemary
rosemary | sea salt | harissa aioli
chefs selections of cheeses and accoutrements
Pate, mousse & more
house made | chicken liver mousse | pork pate | duck riled | foie gras “butter”
artisan selections of cured meats and accoutrements
assorted cheese | cured meats | duck rillette | country pate | olives
bisque | cumin yogurt | pepitas
black quinoa | brussel sprout | bacon | corn | tart cherries | pecans | ricotta salata
sherry beets | whipped goat cheese | mixed greens | pistachios | evoo
“butter” | truffle financier | fig jam | port gelee
roasted butternut squash | three cheeses | kale | red onion | pistachio pesto
aji amarillo aioli | soy | garlic | lemon | red sorrel | evoo
arugula | pickled onions | aioli | parmesan | truffle oil
minted ricotta | tomato-date sauce | anson mill grits | garlic
crispy tenders | paprika honey butter | romesco aioli
warm roasted | sambal butter | garlic | lemon
VEGETABLES & MORE
tartine | goat cheese | roasted wild mushroom | tarragon creme
walnut crisp | golden raisin | capers | currants | fried farm egg
duck confit | butternut squash | mission figs | toasted walnuts | duck au jus
ragu | gemelli pasta | mirepox | wild mushrooms | citrus pine nut crumb
curried carrot | brussel sprouts | kale | almonds | raisins | bacon aioli
jasmine rice risotto | peas | clams | chorizo | orange saffron nage
roasted half | chorizo | paprika | pickle peppers | olives | tomatoes | potatoes
double chop | apple mustardo | hazelnut | acorn squash | green beans | anson mill grits
dry aged | pimento cheese | bacon | pickled red onion | frisee | b&b aioli
hanger steak | shallots-cabernet butter | frisee radish salad | bone marrow
blackened | cajun butter | crushed potatoes | mushrooms | bourbon onions (2-3pp)
Heather’s Chocolate Cake
chocolate ganache | orange compote | mint
berries | micro basil | olive oil
White Chocolate Bread Pudding
challah | four roses bourbon caramel | vanilla gelato
On Swann has been awarded the Fred Bollaci Enterprises Golden Palate Certificate of Excellence!
1501 W. Swann Ave.
Tampa, FL 33606