Bananas Foster pancakes topped with vanilla wafer crumble, pulled pork eggs benedict, wild boar kabobs, and a bowl of Southern-inspired ramen are just a few of the must-try items waiting for you at Uptown Swinery. Previously known as Le Pavillon, the newly renovated restaurant located at 45 San Marco Avenue in Uptown St. Augustine invites guests to gather around their bar crafted with refinished wood from 1883 and enjoy a slice of homemade cheesecake that has been served on property for over forty years.
Southern Ramen – sesame ginger beef tallow pork broth layered with smoked pork and collared greens.
“We’re excited to offer this space for locals,” explained Katrina Hammock, General Manager at Uptown Swinery. “After our renovations were completed last year, we had to shut down almost immediately due to COVID-19 and never got the chance to share our new space. Our location in the heart of Uptown St. Augustine makes our eatery the perfect place to enjoy brunch and share a charcuterie board with friends and family. Our chef, Chef Mike Baublitz, puts his whole heart into the food he creates.”
Chef Mike Baublitz of Uptown Swinery
Farm-to-table dining is at the forefront of Uptown Swinery’s expansive menu. The restaurant is proud to source its ingredients from the Southeast region, with Florida-raised eggs and ingredients such as wild boar coming straight from Uptown Swinery’s very own farm located in town. Guests are invited to feast on seasonal fare and sip specialty cocktails crafted with housemade ingredients, including fresh-squeezed lemonade and the local-favorite, Datil pepper jam. Each dish is Southern-inspired with a twist, and the menu offers something for everyone.
House-made cheesecake that has been made on property for over 40 years.
“I love cooking,” explained Chef Baublitz. “There isn’t one menu item that I enjoy making more than another. I love it all! Having the chance to create these beautiful dishes is what I’m in the business to do, and I’m always looking for new ways to create. If we’re unable to get a seasonal-ingredient, I’ll find a way to make the dish work using what we have available locally.”
