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Best known for fine dining spot 4th & Swift (which closed in 2016) and seafood spot Noble Fin, restaurateur Jay Swift has accepted a new post as executive chef at the Iberian Pig in Decatur.
The team behind the Pinewood, the Mercury, and soon-to-open Bar Americano and Bar Crema, is turning the 621 North Avenue space into an irreverent late night bar and Tex-Mex restaurant called Deep End. Here's what you find inside and on the menu.
Noble Fin, a new seafood restaurant in Peachtree Corners, looks bland and anonymous. But looks, you might have heard, can be deceiving. Noble Fin turns out to be the city’s most assured and satisfying fish house since Ford Fry’s the Optimist.
With the opening of Buckhead Atlanta and Alpharetta’s Avalon last year, our city saw an influx of restaurants from other markets (Oak Steakhouse, Thirteen Pies, and Le Bilboquet, to name a few). This year, however, numerous local names will expand further across the city. Here are the fifteen most anticipated restaurants for 2015.
Jay Swift of 4th & Swift is opening his first restaurant outside the Perimeter next spring. Noble Fin will focus on seafood but serve steaks and chops, too. Swift’s son, Jeb Aldrich, is currently chef de cuisine at 4th & Swift but will lead the new kitchen when it opens, hopefully, in May 2015. Swift hopes to break ground in January.
4th & Swift. Bocado. Flip Burger Boutique. Local Three. Holeman & Finch Public House. Miller Union. Gunshow. These restaurants may all look different, have different menus, and serve different facets of the community, but they have one thing in common: They were designed by ai3.
ATL Food Chatter: December 13, 2011 (To receive the Chatter and other culinary tidbits directly in your inbox, sign up for our weekly dining newsletter)Jay Swift’s restaurant, 4th & Swift, has not only survived for over three years in the emerging Old Fourth Ward during a down economy but has thrived to the point that Swift is planning to invest in some physical improvements and add to the food offerings in 2012, including a bar menu that will offer three seasonally revolving small plates.
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