News for Restaurants in Atlanta
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With executive chef Jay Swift at the helm, 4th & Swift sailed into a new phase on Sunday, March 6, with the introduction of Sunday brunch. The service will run from 11 a.m.-2:30 p.m. The menu will reprise the restaurant's olive oil-poached asparagus salad that was so popular last year. In addition, look for grass-fed beef tartare and house-smoked wild salmon among the appetizers. For mains, Swift offers a Tybee Island (near Savannah) shrimp and tasso on white grits; veal schnitzel; chèvre, sweet garlic and wild mushroom quiche; pain perdu; red flannel hash; and a farm egg omelet. For dessert, take a look at the apple fritters. All items are offered à la carte. 4th & Swift, Southern Dairies, Bldg. B, 621 North Ave. NE, Atlanta, GA 30308, 678-904-0160.
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