Tuesday, September 20, 2011

Atlanta: 4th and Swift

Dinner at 4th and Swift was a great experience. The industrial space still managed to give off a somewhat cozy atmostphere and the food was fantastic! The restaurant serves a farm-to-table menu based on seasonal ingredients from local and regional purveyors. Oh, I also found my new favorite dessert ever. The sticky toffee pudding is to die for.


The interesting industrial interior.


From one end of the dining room, you could peek into the kitchen.


Salad of Local Heirloom Tomatoes with balsamic-lemon sorbet, micro basil, himalayan pink salt, ricotta salata, $10. The tomatoes were deliciously fresh and naturally sweet.


Lamb and Ricotta Meatballs with creamy polenta, wilted spinach, candied garlic jus, parmesan melba, $12. Many heavy flavors in this. I liked it because the lamb wasn't too gamey.


Bramlett Farms Trout with herbed potato gnocchi, fava beans, pea shoots, warm vinaigrette of fines herbs, $26. Simple enough that one could really enjoy the natural flavors of the fish, but prepared in a way that was still tasty.



My cousin and I shared an order of the restaurant week dinner ($35 for 3 courses).

Sweet Corn Soup with crispy fried okra and basil creme fraiche.


Pan Seared Blue Ridge Trout with summer legumes, sweet peppers, spring onions, and golden potatoes with buttermilk chive dressing.


English Sticky Toffee Pudding with Sweetened Vanilla Cream. Highlight of the entire meal. Mouth-watering and absolutely outstanding. I would go back to Atlanta just for this dessert.


Dessert from a friend's 3 course restaurant week order:

Chocolate Tart with buttermilk ice cream, macerated strawberries. Extremely dense and slightly bitter.



Address:
621 North Ave NE
Atlanta, GA 30308
Phone number: (678)904-0160

www.4thandswift.com


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4th & Swift on Urbanspoon

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