Cuisine:

• Others
• Contemporary

4th & Swift Description:
The rough brick walls and exposed industrial elements from an old dairy form the backdrop for some of the most inventive food Atlanta has seen in a long time. A veteran of several noted Atlanta restaurants, Jay Swift has caused a stir not only among patrons, but also among his colleagues. His menus make the most of seasonal foods, such as a starter of shrimp and watermelon salad with goat-feta cheese. Corn soup with crispy oysters floating in a rich bisque-like liquid takes both to a new level. Chanterelles, house-made pasta and haricots verts set off the pristine flavors of a fine piece of roasted halibut. Cherry-glazed duck with Swiss chard and fingerling potatoes exhibits grace, balance and taste. The season's blueberries offer an opportunity for blueberry crumb cake with refreshing lemon sorbet. And for a meal wrap-up, a cup of Atlanta's own John Martinez coffee brings all to a fine conclusion. The wine list is a starter set-up, but we are delighted at the intelligence and good pricing it presents. Very likely, it will grow with time. The A to Z rosé is outstanding with the duck. Glassware is topnotch, and that goes for by-the-glass customers as well as bottle purchasers. Enthusiastic young patrons bring a level of excitement to the audience, and Swift's food will hold their attention for a good while.


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