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| A Note from Jay
It's hard to believe it's been a year since we opened 4th & Swift. But here we are. Opening right into the teeth of the recession has been a learning experience for all of us. Mostly we learned how fortunate we are to be in a city and neighborhood - how cool is it that our very own 4th Ward was just named one of the 30 Best Neighborhoods in the U.S.? - that supports what we have to offer: fresh, seasonal, product-driven food with an emphasis on the best of what American farmers - like those at local farms such as Moore Farms, Ashland Farms and Crystal Organics - produce, a creative wine and cocktail list and warm welcoming service and hospitality.
Those of you who have allowed me to host your dinners and have embraced us so warmly here in our first year have meant the world to me. I don't think I can fully express the happiness you have brought me in my first venture; my staff and I are greatly appreciative of your support and friendship.
 One
of my priorities when I opened the restaurant was to give
back to the community and the neighborhood and one way, my favorite, has been joining the Historic Fourth Ward Park
Conservancy as a founding member. Our neighbors here in the Ward formed the Conservancy
to steward the park from its conception to its coming fruition and give
the rest of us a chance to get involved as well. We invite you to be
part of Atanta's newest green space by supporting the Conservancy. 
It is with this is mind that we will partner with the Conservancy as part of our 1st Birthday celebration on Saturday, June 27th. We will offer a special 4-course farm-to-table menu with 4 choices for each course for $44 per person with 10% of all sales being donated to the Conservancy. We have
begun taking reservations and invite you to join us.
 And finally, I have the pleasure to announce that we have a new Pastry Chef in the kitchen - Lindsey Peluso. Lindsey joins us from the kitchens of Bacchanalia, Floataway Café and Canoe and I could not be happier having her as a member of my team. Some of the new desserts that we have designed include a Vanilla-Orange Bombe, Crispy Doughnut Holes and my favorite, the Banana Cream Napoleon. I hope you are as excited about this as I am and be sure to save room for dessert.
It's exciting to realize we have put our first year behind us. We hope you will join us this spring and summer in celebrating the start of many more great years ahead.
Thanks ~
Jay
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Tell Jezebel magazine and the rest of Atlanta what you love about 4th & Swift.
Whether it's our eclectic Wine List, intimate private dining space, creative cocktails or Chef Jay's innovative take on classic comfort food, please take a few minutes to cast your vote for 4th & Swift in the following categories:
5 Best Restaurants
10 Favorite Restaurants
Best Cocktails
Best New Restaurant
Best Service
Best Small Plates
Best Innovative Menu
Best Private Dining
Best Wine List
Winners will be announced in the July/August issue of Jezebel magazine. |
"Dine At Dusk"Nightly from 5:30 pm until 6:30 pm
Three-Course Prix Fixe Menu | $35 per person
 Beginning
June 1st, enjoy our new "Dine At Dusk" three-course prix fixe menu
offered at $35 per person seven nights a week from 5:30 pm until 6:30
pm.
Dine on three courses of your choice from our Seasonal Menu.
It's the perfect opportunity to
enjoy 4th & Swift's modern comfort food at a considerable value. |
Chef Jay is Cooking "Tastes of Spring"Monday, June 1st | 7:00 pm to 9:00 pm
The Cook's Warehouse, Midtown
 Learn the secrets to Chef Jay's modern comfort food during his upcoming class at The Cook's Warehouse. Using only the freshest ingredients, Chef Jay will show you how to make Spring Garlic and Potato Soup with Brioche Croutons and Chive Oil, Seared Diver Scallops served with English Pea Coulis and Roasted Baby Carrots, and 4th & Swift's signature dish - "Three Little Pigs" (Loin, Belly & Hand Made Sausage) with Mac and Cheese and Homemade Pickles. Meridith Ford of the AJC wrote in her review shortly after we opened: "It's ridiculous to tout signature dishes of a restaurant that opened in mid-June, but Swift's "three little pigs" is destined for that fate: a generous slice of pork loin alongside mild, German-style house-made pork sausage and a fat, juicy, succulent strip of pork belly, the three blissfully joined by a helping of rich, creamy, old-fashioned macaroni and cheese. First prize, hands down."Sign up for "Tastes of Spring" today! |
Start Earning Savory Rewards at 4th & Swift
The 4th & Swift Savory Rewards program is designed to reward our members for frequent dining at 4th & Swift. We invite you to become a 4th & Swift Savory Rewards member and start earning points to be redeemed for Gift Cards and other exciting rewards including a romantic dinner for two, a cocktail party for twelve guests or Chef Jay cooking at your home for eight guests.
In celebration of our Birthday this month, we are waiving the enrollment fee for all new Savory Reward members. We invite you to come in and pick up your Savory Rewards card and start earning points for Savory Rewards from 4th & Swift!
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