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Soup Starts with Season's Finest Ingredients | 2009
Chef Jay shares his thoughts about the original comfort food – soup – with Meridith Ford Goldman from the AJC...and his recipe for Butternut Squash Soup.
– Meredith Ford Goldman, Dining Critic
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Another Feather in Our Cap!
4th & Swift takes first place in the inaugural FeatherFest culinary competition for Best Appetizer and Best Dessert.
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Wine Enthusiast Magazine
Award of Distinction 2009 |
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A Picture is Worth a Thousand Words
Photographer Mark Petko spends an afternoon in the kitchen with Chef Jay and the crew.
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The FAB 14 | Best New Restaurants 2009
“If a visiting foodie wants to experience the au courant vision of Atlanta restaurant design, take them to 4th and Swift.”
– Bill Addision |
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Best Atlanta Fine Dining Restaurants 2009
Thank you to all of our guests...coming in 2nd place to Bacchanalia is a great showing. |
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The Best Restaurants in Atlanta 2009: Songs of the South
“The space is classic Atlanta...the stylish bar drapes one side of the massive room while a modern dining room is set on another. Both set the stage for chef-owner Jay Swift’s contemporary Southern menu. And from soup to nuts, Swift delivers...”
– Meridith Ford Goldman, Dining Critic |
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Where the Locals Eat “Top 100” 2009
The idea behind Where The Locals Eat is to guide not to list. They guide you to places that aren't just great when the owner is around or when the one talented chef is in the kitchen, and they'll guide you to reliable comfort food and ethnic finds not much known outside the 'hood.
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Chef Jay’s Thoughts About the Farm-to-Table Movement
Enjoy a behind the scenes look at Chef Jay in the kitchen at 4th & Swift and listen to a conversation about the farm-to-table movement and environmentally sustainable farming and ranching.
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Essential Eats | 50 Best Restaurants in Atlanta 2009
“ WHY: The food smacks of just-off-the-farm freshness, spiced with Southern charm and backed up with Owner/Chef Jay Swift’s culinary wisdom.“
– Kirsten Ott Palladino, Life & Food Editor
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DIXIE CHIC: Sweet corn and swine, Vidalia onions and fried okra: the South rises again at 4th & Swift...
" You don’t push back from the table after a meal at 4th & Swift. You stumble, giddy and sated. "
– Felicia Feaster, Senior Editor
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“A famed Atlanta chef gives us one more reason to check out the Old Fourth Ward...Under the helm of celebrated chef Jay Swift, 4th & Swift has updated and perfected an American classic – comfort food. ”
– Ronda Racha Penrice
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Best USA Restaurants Committed to Local Farms
4th & Swift is proud to be listed among the very best restaurants in the United States that share an ongoing commitment to using primarily naturally-raised and organic ingredients sourced directly from local farms and farmers' markets.
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2008 Top 10 New Restaurants in the U.S.
"Contemporary American cuisine using seasonal ingredients and novel presentations raise the bar at 4th & Swift."
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"It's hard to ask more of a restaurant."
– Meridith Ford Goldman, Dining Critic
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2008 Top 10 New Restaurants
"Well beyond their youthful complexion, the service is prompt and knows its food-obsessed audience..."
– Jonathan Baker, Atlanta Editor
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"Swift's cooking shows hardly any ego. Instead of culinary acrobatics, we get a waltz – simple, beautiful and classic."
– Besha Rodell, Dining Critic
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“Located in the Old Fourth Ward – an area known for industrial chic but little warmth – Chef Jay Swift has managed to create a warm and modern restaurant with 4 th & Swift in the Old Southern Dairies Building.”
– Interviewed by Hieu Huynh
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"Definitely one to watch, to return to and to savor."
– Aaron Lipson
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"4th & Swift is soon going to be one of the next spots where it is hard to get a table."
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"Southern, for Swift, is less about reinventing regional classics than inventing new ones using regional produce."
– Jonathan Lerner, Features Editor
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“Too often we walk into a beautiful new restaurant only to be disappointed by an OK meal...but Swift has created a restaurant that isn’t just another pretty place.”
– Katie Anderson
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