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RESERVATIONS | ABOUT US

621 North Ave NE. Atlanta, Ga. 30308 | 678.904.0160
Monday – Thursday 5:30 PM until 10:00 PM | Friday & Saturday 5:30 PM until 11:00 PM
Sunday Dinner 5:30 PM until 9:00 PM

Jay Swift, Chef & Owner

Jay Swift, Chef & Owner

As the chef and owner of 4th & Swift, Jay Swift is the pioneer of the premier dining destination in Atlanta’s Old Fourth Ward neighborhood. Jay and his talented culinary team source the freshest ingredients from their on-site garden, nearby micro-farms and several local and regional food purveyors. Since opening in 2008, the restaurant has received continuous praise including three – four-star reviews in the Atlanta Journal-Constitution. It is also a Zagat rated and TripAdvisor five-star dining destination.

As a member of Georgia Organics and supporter of the local farmer’s markets, Jay is actively engaged with Atlanta’s progressive culinary community. In 2012, he was named Restaurateur of the Year at the 6th Annual Georgia Restaurant Association (GRA ) Grace Awards, and received a Crystal of Excellence Award. In addition, he serves on the board of directors for the GRA. Jay also supports Share Our Strength’s campaign to end childhood hunger and the Atlanta chapter of Les Dames d’Escoffier through his ongoing participation in fundraising events for both organizations. He is a founding member of Staplehouse and supporter of The Giving Kitchen and has been honored with several invitations to cook at the renowned James Beard House in New York City and elsewhere.

Graham House, Chef de Cuisine/ Pastry Chef

Graham House, Chef de Cuisine/ Pastry Chef

Fueled by a deep wanderlust and desire to hone his craft, Graham House cooked in many kitchens with different styles of cuisines. House spent his early years in kitchens in Asheville, North Carolina, and Atlanta, until 2006 when he took a chance and moved to Italy. In a small town outside of Lake Como he lived, cooked, and learned with the locals in the 140 year old kitchen at Osteria Del Bouche. Heading back to the states in 2007, House was the opening sous chef at 4th & Swift, where he learned the ins and outs of local and seasonal under Chef Jay Swift and Chris Hall. In 2010, Graham decided to take his food out west, truly developing his fresh veggie-centric style in California. Following a brief stint with Jeremy Fox, he went on to work at the Michelin starred restaurant Redd in Yountville. After helping Reddington open ReddWood, a more casual Italian restaurant, House decided the quiet rolling hills of Napa weren’t for him, so he packed his knives and moved to the city.

Starting off as the sous chef at Prospect in San Francisco, House was allowed creative control over most of the menu. With the Ferry Building farmers market three walking blocks from the restaurant, Graham took full advantage. Combining bold flavors with bolder aesthetics in his dishes, he applied a carnivores approach to the amazing produce in California, and used not just the entire animal, but also the entire vegetable no matter what it was. Fermenting, dehydrating, and pickling. Food rarely went into compost. “Proteins are normally an after thought when it comes to creating a dish.” When his two and a half years were up at Prospect, Graham decided to bring all he had learned back to the Old Fourth Ward to 4th & Swift. Upon his arrival in May, House wasted no time putting his spin on the menu, and he plans to continue evolving and elevating himself and the cuisine.

Breanna Washington, Events Coordinatior

Andrea Ciavardini, General Manager

Andrea Ciavardini, General Manager

Andrea comes to 4th&Swift with 15 years of experience at noted restaurant companies like Fifth Group Restaurants, Dantanna’s and Here to Serve.
Born in Boston and a diehard Patriots fan (who describes Tom Brady as “the greatest living American”)
Andrea began by bussing tables as a teenager. She’s worked in numerous positions in the industry including line cook, prep cook, and bartender and upward through management, until most recently being the Assistant General Manager of Ecco and overseeing it’s much noted and award winning service and beverage programs.
Other career highlights include traveling to Guadalajara, Mexico to select a barrel of Double Reposado Tequila at Hacienda Herradura, being nominated and chosen to The Cabernet Academy in Alexander Valley, California and attending the Oregon Pinot Noir Camp.
Highly energetic, Andrea danced competitively for 15 years, which likely helped prepare her to gracefully navigate the floor of a busy restaurant!
She lives in Brookhaven, loves to dine out, travel, attend wine tastings and she looks forward to meeting you at 4th&Swift.

EVENTS

GRADUATION 2016


Graduations are a special time to celebrate the accoplishments of your friends and family. 4th & Swift would love to invite you to celebrate those milestone achievements with us. As a token of our appreciation to academic excellence, all graduation parties will receive a round of prosecco to celebrate! Call us to book your graduation dinner. For any groups larger than 12, we have a special menu to offer as well. Thank you and congratulations to all 2016 graduates! 

GIFT CARD & SAVORY REWARDS

Select:

Give the gift of sustainable and farm-to-table food and craft cocktails with a gift card from 4th & Swift. Available in any amount, treat your friends, family, clients and or employees to a dining experience to remember at Atlanta’s Old Fourth Ward. Without doubt, they will appreciate your good taste!

You may purchase gift cards online via PayPal or in person at 4th & Swift. We can mail the gift card to you or you may pick them up at the restaurant. If you are ordering as a gift, we can send the gift directly to the recipient — just specify the shipping details when placing your order online.

Gift cards are also available via phone orders. For more information, please contact us at 678.904.0160 or E-mail: andrea@4thandswift.com.

Designed to reward frequent dining guests at 4th & Swift! We invite you to become a 4th & Swift Savory Rewards member and start earning points to be redeemed for exciting rewards. It is FREE to join!

How It Works:

For every 1 dollar you spend, you will receive 1 point. Every 400 points, you will receive $25 that is deposited onto your Savory Rewards Card. To sign up for our program click here and register as a new user. For more information about the program, you may email andrea@4thandswift.com

Immediate benefits of the 4th and Swift Savory Rewards:

 

  • Happy Birthday: one complimentary entrée with reservation and 24-hour notice (valid month of your birthday)
  • Happy Anniversary: complimentary bottle of champagne for your dining party with reservations and 24-hour notice
  • Periodic email invitations to exclusive 4th & Swift events
  • Be the first to know the latest with our monthly 4th & Swift Savory Bits Newsletter
  • AND SO MUCH MORE!

A New Restaurant by Jay Swift | Opening This Spring

Stay connected and sign up for 4th & Swift's e-Newsletter or follow us on Facebook and Twitter @4thandSwift.

CONTACT

For general inquires or comments, please fill out the form below and we will contact you back as soon as possible. For employment opportunities, please email your resume to Andrea Ciavardini at andrea@4thandswift.com.

Jay Swift - Chef and Owner | jay@4thandswift.com

Andrea Ciavardini - General Manager | andrea@4thandswift.com

678 904.0160

4th & Swift is available for social and corporate functions, private events, and holiday parties. We invite you to celebrate your special occasions with us. Whether you are planning an intimate family dinner, a festive cocktail party with friends, or a corporate buy-out, 4th & Swift is the perfect setting for a memorable experience. Our staff is delighted to work with you to create an experience that will delight you and your guests.

Take a tour of our restaurant with the interactive Google Map below.

Please contact Events Coordinator Breanna Washington, at 678.904.0160 or via email at breanna@4thandswift.com for additional information about social and corporate private dining at 4th & Swift.

View our Prix Fixe | Banquet Menu, Reception Menu, and Wine List