Jay Swift can do anything. Forget that he does all his own photography for Facebook, and that he manages the Facebook account for his restaurant, 4th and Swift, and that he’s just been named Georgia Restaurantur of the Year…and you still have to account for the fact that he’s a fantastic chef.
4th and Swift is a beautiful restaurant. Caught somewhere between modern American and upscale speakeasy, there are high ceilings, exposed brick, and a bar that boasts some of the best cocktails in town.
If you’re the kind of diner that pays attention, you can’t have failed to notice that more and more menus are featuring the sources of their meats and produce. Whether it’s bacon from Spotted Trotter, or chicken from Springer Mountain Farms, the movement to educate diners about locally sourced menu items has found a foothold in Atlanta, and metro area gourmands can’t get enough. A look at the menu at 4th and Swift tells you that Chef Jay walks tall with a small footprint: braised pheasant from Tanglewood Farms in Canton, cheeses from Thomasville, and wood-grilled shrimp from Tybee Island. Even the food that comes from other states and countries has its origin listed as precisely as possible.
