TOP FLR

674 Myrtle St.

Atlanta, GA 30308

404.685.3110

www.topflr.com (link)

When growing up I always felt just a skosh shy of being one of the “cool” kids.  I misguidedly thought I was cool, until sharing space with someone who truly was, and then my lack thereof..made obvious.  There is a lassez-faire, nonchalant pulse that the truly cool possess without even knowing.  A natural occurrence that when forced is soooo…uncool.  TOP FLR has working for it, this “whatever goes” vibration, this energy exudes from the space, the decor, the staff, and the owners…it’s a package deal, all encompassing.  Having read some of the past articles and press on TOP FLR I quickly decided to NOT use the widely abused term “hipster” in my descriptions, but I will say this favorite neighborhood hang definitely seems like a place where “everybody knows your name”…as long as your name is “wat’up” (delivered with a head nod).

Located in Midtown on Myrtle St., a block off of Ponce, this two-story end unit begins it’s ooze of cool with a clean, brick exterior.  The bottom “flr” consists of two small bar rooms with a couple of tables to accommodate some drinks and/or dishes.  Through the main door, between these bar rooms, rises an escalade of stairs leading to the “top flr” dining area, decorated with a mainly black and white motif accompanied by very limited green accents, occasionally strewn.  The tiny kitchen, tucked away behind one of the bar rooms is ground zero to a crew of chefs, “urbaned”-up, ready to provide some of the dishes that have already gained this restaurant quite a bit of notoriety in it’s two year stint since opening. TOP FLR has joined many “top of” lists making the success of this place undeniable.

Having met with part-owner Jeff Myers for the shoot (on his day off even…how cool was that?), he described TOP FLR as a place where one could have a great meal and interesting cocktails at an affordable price, avoiding the usual overpriced, dull and stiff places.  This affordability mixed with a widely liked wine list, and extended-late-food-serving hours, draws in many urbanites, depositing and withdrawing from the stashes of cool.  If you are a fan of the vibe found at TOP FLR then keep your ear to the ground for a possible second venture by it’s creators.

Although time was limited and it would have been nice to photograph more dishes, I’ll have to don my “whatever… it’s cool” persona and just float the vibe.  Thanks to Jeff, Shane, Will and the others at TOP FLR.

Caramelized Vegetable Pizza

Soft Gnocchi, Duck Confit, Pearl Onion, Wild Mushroom, Preserved Lemon Natural-nage.

stop in…say “wat’up”…tell’em “spoonfed, yo”…(while nodding your head)

All images and words © 2009 Mark Petko Photography

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Just another cool dude.

Lamb Chop, Harissa, Feta Salad, Naan Bread

4th & Swift

621 North Avenue NE

Building B

Atlanta, GA 30308

678.904.0160

4thandswift.com (link)

One may never fully understand the farm to table concept until provided the visual aid of  a whole hog spread eagle awaiting preparation.  Sure this may make some squeamish, but in an effort to photograph things culinary, I admittedly felt giddy when Chef Jay Swift told me he had acquired a fine specimen for an upcoming party.  For me personally, there is little distinction between the beauty in imagery that exemplifies the food chain and that of posed and plated dishes lining the pages of magazines and cookbooks.  Whether it is a butcher at work or a lioness chasing an infant gazelle, I find myself awe stricken when I stumble across an opportunity to view how the natural world sustains itself …and hunger quenching sustenance is noticeably easy to land at 4th & Swift.

The former engine room of Southern Dairies in the Old Fourth Ward district of Atlanta is the location of Chef Jay Swift’s culinary abode.  Offering modern American comfort food served with Southern hospitality, this restaurant and bar combo takes these offerings and surrounds them in an updated industrial space.  4th & Swift combines tasteful fabrics and wood tones with concrete floors, found metal beams and exposed original brick to provide an agreeable and laid back atmosphere.  The entire dining room is positioned to view the inner workings of the kitchen through a floor to ceiling glass wall.

Following a farm to table concept, Chef Swift and company provide ever changing seasonal dishes using the “freshest ingredients from local and regional sources including those from all natural and sustainable farmers.”  Over Jay Swift’s 30 year career he has traveled from Baltimore, to Boston, New York City and most recently to the South landing at South City Kitchen in Atlanta, receiving many accolades and much notice.  He has since created 4th & Swift and been involved with some charitable organizations like “Share our Strength” and “Flavors of Atlanta“.

Since the menu is in constant flux, it is recommended you sign up on their email list to receive updates and notice of specials.  Also be on the look out for them at “Fall in the 4th“.

Thanks to Jay, Seth, Jeb and Chrysta for providing their time and expertise.

Wild Stripe Bass, Preserved Lemon Rissoto, Tomato Water, Fennel

Salmon Crudo, Avocado Sorbet, Corn Relish, Cilantro Crema

"Scallop BLT", Seared Diver Scallop, Crispy Pork Belly, Arugula, Tomato Jam

Sugar Doughnuts w/ Peach Jam, Rye Ice Cream

Baked Chocolate Mousse, Bananas, Caramel Ice Cream & Candied Bacon

You still may have time to catch one of these dishes before changing to their fall menu…be “swift” and tell’em you got “spoonfed”.

-sorry for the pun…

All images and words © Mark Petko Photography

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just another pig shot