When it comes to brunch, a number of dishes come to mind. Bacon with pancakes piled high, eggs benedict with hollandaise, steak and eggs, anyone? A mimosa or three? Don’t get me wrong, I love all of those things. Honestly I think there needs to be more hollandaise in my life, although my doctor probably wouldn’t agree.

I received an invite to try out to the brunch menu at 4th & Swift and honestly I blew it off. I’ve enjoyed cooking at home more this year than any, and even if my fridge is almost bare, I can usually find an egg and some bacon to throw in the frying pan. My preference is usually the cured pig that Pine Street Market has on offer in Avondale Estates and farmer’s markets around town. A chance to hang out with a friend that I don’t see often enough, I changed my plans & was able to sneak in.

The Gilded Lily cocktails

Enough about me…  if you’re unaware, 4th & Swift is a fine dining restaurant on the edge of Midtown and proudly in Atlanta’s Old Fourth Ward neighborhood. The area has gone through some enormous changes in the last few years, and is now home to the beautiful Historic Fourth Ward Park and in a few years will be home to Ponce City Market and the Atlanta Belt Line.

On arrival, they skipped the mimosa and offered a round of cocktails called the Gilded Lily. The GL is made of vodka, house nectarine liqueur, Cocchi Americano, Angostura and prosecco. I doubt you’d miss the mimosa, although I’m sure they’d make you one if asked. On a side note, it was a pleasant surprise to see the bartender pictured here from my days at the wine-focused restaurant Eno in Midtown. In addition to cocktails, feel free to grill him on wine… he knows his stuff.

I had the chance to try a number of items on the menu, including the grassfed beef tartare, smoked salmon salad, duck confit taco and their insane version of brussel sprouts. The leaves are charred to perfection, and it isn’t the prettiest thing to photograph, but I promise you it’d probably be the first thing I order when heading back.

For my meal I chose a dish consisting of Georgia trout and herbed potato gnocchi with fava beans & pea shoots. I also tried a side of spaetzle that comes with their veal schnitzel, because I can’t resist when I see it on a menu. I might have tried another cocktail (OK, two cocktails). The Old Horizon is made up of Peach-Infused Russell’s Reserve Rye, saffron syrup & a lemon brown butter tincture, and the Angier’s Spring – with Woodford Reserve Bourbon, house apricot liqueur, grapefruit, grenadine & grapefruit bitters. I’d recommend them all. The entire list is a lot of fun.


The Angier's Spring

I’d be remiss if I didn’t mention dessert. A number of dishes were presented on the table, but I’ll just say that there’s a reason that their warm sticky toffee pudding is recommended as often as it is. Don’t miss it.

Don’t take my word for it, if you glance at their restaurant website, folks who know a lot more about food than myself have some great things to say about 4th & Swift, and tucked away a block from Ponce, it’s not always on my radar, but if in  the area I think it should be on yours.

4TH AND SWIFT 621 NORTH AVE NE, ATLANTA, GA 30308  (678) 904-0160

Owner & chef, Jay Swift