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4th & Swift Restaurant Review: A veteran of several noted Atlanta restaurants, chef/owner Jay Swift presides at this handsome, contemporary establishment crafted within a former dairy. Rough brick walls and exposed industrial elements set the stage for some of the most inventive food in the city. The daily changing menus make the most of seasonal ingredients and regional specialties. Starters might include cornmeal fried okra with harissa-influenced aïoli, a side dish that could also work on a vegetable plate, where wood-grilled ratatouille would make a good foil. We also like the intensely flavored corn soup drizzled with black olive oil and flecked with Tybee Island shrimp. Choose an assortment of small plates for light dining, such as the brandade of salted grouper fritters, or tuck into a Wagyu flank steak. Wrap it all up with artisanal cheeses, sourced locally and from around the globe, or sticky toffee pudding with an underlay of slightly salted pistachios to cut against the sweetness. Market and tasting menus also are available. Finish any meal with a cup of quality coffee. The wine list has matured nicely since the restaurant's opening. Intelligence and good pricing are evident throughout.