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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

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

A native of Chapel Hill, North Carolina, Adele grew up cooking at her mom’s home – a Louisiana native, and has been in the restaurant business ever since.

She was a line cook when she got the chance to train with Chef Katrina Ryan of Sugarland in Chapel Hill, NC. It was there where she “fell in love with the details” of pastry. She spent time in the kitchens of Chapel Hill’s Fearrington House Restaurant and Durham’s Casbah and James Joyce Pub, all while achieving a B.A. in writing with a minor in local food focused sustainable development from Appalachian State University.

Adele joined 4th &Swift in 2014 as a Pastry Assistant and was promoted to Pastry Chef in 2015. She brings a positive energy to the kitchen that radiates throughout the restaurant.

Scott Spilberg, General Manager

Scott Spilberg, General Manager

Born in Chicago, Scott is a third generation Cub Fan, who moved to Atlanta at the age of 10. Scott developed a great fondness for the Food & Beverage industry after tossing pies at his uncle’s pizza place during the summers. Scott owned and operated several of his own restaurants in South Florida and has managed several notable restaurants throughout his career such as Frankie’s at the Prado, Smith & Wollensky, Milton’s Cuisine and Cocktails and BLT Steak.

Scott has always maintained a “do what it takes” attitude and always strives to exceed the guests’ expectations. Now, along with Jay, Scott looks to carry on the tradition of great food and great service at 4th & Swift.

Chris Gianaras, Beverage Director

Chris Gianaras, Beverage Director

Originally from Savannah, Chris Gianaras moved to Atlanta in 2006 to pursue a career in real estate. After witnessing the city’s culinary boom, he tapped into his passion for the industry and has spent the last several years chasing after this dream. Inspired by 4th & Swift’s commitment to the farm-to-table concept, Gianaras has created his own farm-to-drink movement behind the bar. As bar manager, he strives to create innovative cocktails that align with the restaurant’s sustainable mission, while catering to the modern, adventurous palette.

He utilizes seasonal, local herbs and fruits from the restaurant’s urban garden to spice up his libations. In terms of spirits, Gianaras is attracted to the versatility of gin, tequila and bourbon, which can be interchangeable with fresh ingredients.

When he’s not shaking and pouring drinks behind the bar, Gianaras in on the court with his tennis league, checking out local sporting and art events, watching movies and catching up on reading.

EVENTS

2015 MIDTOWN RESTAURANT WEEK


Midtown Restaurant Week is back! We are excited to be participating once again in this year's MRW. Our chefs have prepared some tasty dishes for our guests from Sat. September 5th to Sun. September 13th. Menus will be priced at $15, $25, and $35. For more info on this event and other participating restaurants in the area, please visit http://www.atlrestaurantweek.com/. To view the menu, select the "Occasion Menu." 

BOUCHAINE VINEYARDS WINE DINNER


We are pleased to be hosting a very special wine dinner with Bouchaine Vineyards. On Tuesday, September 29th at 7pm, please join us for a prix fix 4-course menu paired with Bouchaine Wines. Tickets are on sale now for $110.00 including tax and gratuity. You can purchase tickets at Brown Paper Tickets. To learn more about Bouchaine Vineyards, visit www.bouchaine.com

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: info@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. There is a $20 one-time sign-up fee to join. For detailed information regarding our Savory Program please click here. To sign up please email our info@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

A New Restaurant by Jay Swift | Opening in Summer 2015

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 Scott Spilberg at scott@4thandswift.com.

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

Scott Spilberg - General Manager | scott@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