Located in the Southern Dairies' former engine room, 4th & Swift epitomizes industrial elegance. The Swift in the name refers to chef Jay Swift, who came to prominence as the chef at South City Kitchen. Here, he maintains his focus on Southern cooking, but with a more refined and personal touch -- taste comes first, not aw-shucks gimmickry. The summer menu offered a jumble of tender braised lamb shoulder "lasagna" with wild mushrooms and ricotta cheese, and an elegant summer pea and radish salad paired with a kickin' tuna tartare in hot mustard oil. Despite the stampede of customers, 4th & Swift has managed to maintain an uncommon level of quality and composure.
Price: $$$$ ($30+)