Due to repeated unauthorized use by Tantra Restaurant of the images previously posted, I have decided to remove them from this post.

ALL CONTENT ©MARK PETKO PHOTOGRAPHY (CLICK HERE FOR PERMISSION)

Tantra Restaurant & Lounge

2285 Peachtree Rd. Suite 100

Atlanta, GA 30309

In keeping with similar, Eastern philosophically remnant themes of my last post and as the seasonal pink and red frill alert us to the looming holiday (Holiday? Really? Valentines?), we delve into new territory.  A conceptual restaurant called Tantra which may be the perfect location for those seeking something with slightly more wallop than a heart shaped box of chocolates or fuzzy bear.  Be it a far cry from decorating shoe boxes with cut-out construction paper hearts and penning mass produced Snoopy valentines cards to pass unto those sweethearts that tingled our tiny, 3rd grade loins, Tantra derives its theme from a more mature approach.  Now ‘mature’ may not be a great description if one immediately draws upon only thoughts of creative sex when hearing the word ‘Tantra’, but conditioned?  We are.  You may want to explore the background a bit as I’m sure that the sex part is but a cog in the wheel of the philosophy as a whole and Tantra, although nibbling on the play of ‘sex’, is a bit more intricate.  They seem to be selling the complete ‘sensual experience’ of the Tantric mindset to their customers.  They try to accomplish this by surrounding those that enter in the sights, smells, sounds and tastes that will hopefully elicit some form of …eh-hem…reaction?  Playing to the senses with decor, music, and flavors, Tantra draws upon influences from ‘the Silk Road’ regions of Asia, the Mediterranean, Southern Europe and Spain.  At first the atmosphere may seem over the top but if you consider that the purpose is to thoroughly transform you to a different mindset then the elaborations seem fitting, down to the S-shaped Tantric chair that awaits curious customers as they enter.  How is it used?  Indeed…just imagine.  If one gives in and allows ‘what will?’, and after some playful libations then you are left to the mercy of Chef Terry Dwyer to present his dishes to continue the exploration of sensual satisfaction, again utilizing some of the flavors found around ‘the Silk Road’.  Chef Terry is also in charge of the menu provided by Tantra’s sister restaurant ‘Divan’.

Check out Bostock’s review for some food details.

ALL CONTENT ©MARK PETKO PHOTOGRAPHY (CLICK HERE FOR PERMISSION)

ALL CONTENT ©MARK PETKO PHOTOGRAPHY (CLICK HERE FOR PERMISSION)

Below are some of the shots used along with some out-takes.

All content ©Mark Petko Photography (click here for permission)

Empire State South

999 Peachtree St.

Atlanta, GA 30309

404.541.1105

www.empirestatesouth.com (link)

Executive Chef Ryan Smith & Chef/Owner Hugh Acheson (Hugh details the evening’s special at the staff dinner)

Check out Hugh Acheson’s personal blog ‘Hugh Cooks Food‘

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All content ©Mark Petko Photography (click here for permission)

Persimmon and Pear Chutney

Country Ham & Pickled Egg-spiced walnuts, baby beets, frisee, clothbound cheddar

Triggerfish- meyer lemon marmalade: lentils, hakurei turnips & apples

All content ©Mark Petko Photography (click here for permission)

www.iotajot.com

Spicy Tuna Tar-Tar wrapped w/ Avocado topped with Caviar Mousse

MF Buckhead

3280 Peachtree Rd. Ste. 110

Atlanta, GA 30305

404.841.1192

www.mfbuckhead.com (link)

All content ©Mark Petko Photography (click here for permission)

Seared Toro w/ Daikon & Purple Potato

Greeting me with a glad hand after passing the bar and into the main dining room of MF Buckhead was Chris Kinjo, co-owner/chef and “Magic Fingers” namesake to this restaurant, as well as its counterpart, MF Sushi. So much emphasis has been placed on those grapplers of the raw that as we shook, I couldn’t help but wonder if Chris has an aversion to such an act?  Not only culturally, with maybe a Japanese ‘bowing’ preference but also in the way that a brain surgeon may refrain from excessive high-fives, pouring scalding hot coffee or waiting another moment… until the cookies cool.  Those tattooed mitts are the tools with which Chris has gained artistic repute and I want to respect them.  These tools alongside a pinstripe suit and designer eye-wear complete the renown that Chris radiates.  When looking upon him, in the surround of his restaurant, there is a relationship that is on display and it becomes obvious that with every breath, he lives in a balance between Art, luxury, sushi and style.  It was just after 2:oo pm and I was told that he usually wasn’t in the restaurant that early due to the late night nature of the restaurant business.  I felt privileged that he took the time for me, but then shortly came to realize, it wasn’t for me, but for the sake of his art.  As I prepped my equipment he took to the kitchen, still in suit, still in style, and began manipulating ingredients with the guardianship and attentiveness one may expect from a master.  The dance begins.  With precision, he embarks on a routine that percolates in repetition.  One can imagine that muscle memory and years of practice are taking the lead and the swaying swagger of these sushi-making induced movements places Chris in a meditative state of sorts. One, with fervor, an open vessel of creation.  Catch some vids of this (here) and (here).

MF Buckhead is yet another venture created by Chris with his brother Alex.  It takes the usual sushi experience to a heightened level, harmonizing Japanese heritage, luxurious atmosphere, and the art of sushi collectively.  Located in the Terminus Building in Buckhead, MF Buckhead caters to all sushi purists but especially to those without monetary restraints.  Thinning the herd and placing a select few above the main dining room into the Omakase Room, Chris takes those privileged participants on an experience in sushi dining, consisting of 16-20 courses designed around ingredients flown in from Japanese markets, paired with sake and taking place as the hours pass with no holds barred, for a mere $250 per diner.  The room seats 8 and the Omakase Room dinning happens twice a month.  Jimmy gets privileged (here)

All content ©Mark Petko Photography (click here for permission)

Nigiri Sushi: Madai, Chu, Toro, Ttoro, Wild Buri

Aji Sashimi w/ Grated Ginger & Scallions

Kohada pressed with Kazunoko

All content ©Mark Petko Photography (click here for permission)

Blanched Ika w/ Shiso & Goma

Tuna Tataki wrapped around Kaiware w/ thinly sliced Yuzu & Ikura

Uni Sashimi

All content ©Mark Petko Photography (click here for permission)

Carpaccio de Poulpes-thinly sliced octopus, avocado, lime, extra virgin olive oil, baby herbs

Anis Cafe & Bistro

2974 Grandview Ave.

Atlanta, GA 30305

404.233.9889

www.anisbistro.com (link)

Truite Meuniere-pan roasted trout, wilted greens, marinated artichokes, capers, lemon browned butter

With my guard down, I’ll have to admit to liking some reality TV.  I am fairly closeted about liking such blatant swill but in true interstate wreck form, I can’t help sometimes to peer upon these spectacles and find myself engaged, if only in small doses.  Although, for the life of me I cannot bring myself to quell my gag reflex when seeing any of Bravo’s ‘Housewives’ series.  Especially the ‘Atlanta Housewives’.  I find it enraging.  Maybe it’s due to the ‘too close to home’ nature but them crazies seem a waste of godsbreath (I don’t think this is a real word, but I’m using it…intentionally with a lower case “g”, screw Webster’s, the meaning is in the context).  I am shamed that this is the slice of life in Atlanta that gets airtime in front of the rest of the world.  Wherein I feel apologies are necessary when out of town acquaintances comment on the show and inquire if Atlanta is truly like that.  I think it safe to assume (which Grandma told me never to do) that any of the ‘Housewives’ shows are far from true representations of any of the cities represented and the obvious low-brow antics to cast such society in broadcast light is pandering to today’s America.  These ladies, to me, seem to symbolize everything I think of when I generalize that which is ‘Buckhead’.  I haven’t even watched the show enough to know if the cast frequents the ‘Buckhead’ area and I realize I’m showing my ignorance card but my mind immediately draws a correlation between what is seen and how I feel about the area.  I’ve been in Atlanta for a considerably short amount of time, approximately 8 years, and there may have been a time, before mine, when “Buckhead” wasn’t what “Buckhead” is (or what I consider it to be), and if that is the case I am sad for not knowing it’s former glorious self.  I can’t help myself for cringing slightly when hearing ‘Buckhead’ and I realize I could be alone in this thought process.  Atlanta has a seedy underbelly, dotted with McMansions, plastic surgery, designer t-shirst and superficiality.  The Housewives and Buckhead, to me, are the town criers for this ideal…(or maybe I’m just grumpy this morning).

Now putting my small thought and obvious ignorance aside, and before receiving multiple comments,  I’m sure there remain some redeeming qualities that ‘Buckhead’ has to offer and since starting this blog I have come to know some of them.  There are still plenty of shops and restaurants, galleries and local spots to be had in the area that replenish the ick-factor to a suitable level and my recent visit to Anis Cafe & Bistro is an example of one of these spots. Located in the backwoods of Buckhead, Anis Cafe & Bistro sits as a renovated bungalow that soft pedals itself compared to the usual glitz found on the nearby streets and avenues.  A much discussed and loved covered patio with hand painted tables sits in front and awaits those possibly wanting to be temporarily removed from the South and transported to Southeastern France.  Up a few stairs from the patio opens a pair of doors (French no less), into the indoor dining room with softer, neutral tones that carries a less aloof attitude than the patio but still has enough decor to exude a kitschy, quaint, elegance.  The small adjoining bar seals the homey feel with enough room for a few tables, where it seems easy to be within earshot of those speaking French, lending some authentic allure to Anis.  For the past 16 years Anis Cafe & Bistro has been providing a menu “deeply rooted in the ingredients and aromas that give dishes from the french Mediterranean region their unique flavors” (from their website)  with the kitchen currently being lead by Chef Jeff Gomez.  They are currently serving a Sunday Brunch from 11:30-2:30 and invite you to join their Facebook page to keep you informed of other specials and happenings.

All content © Mark Petko Photography (click here for permission)

Butternut Squash Soup-garnished w/Coles Lake Dairy Chevre and radicchio

Moules Marinieres-mussels, white wine, garlic, parsley, cream

Shrimp a l'Anis- Gulf shrimp w/rice, asparagus, escarole, tomatoes and Pastis shallot vinaigrette

All content © Mark Petko Photography (click here for permission)

Coquilles St. Jacques-roasted Maine scallops, sweet corn, Vidalia onions and truffle honey

Nutella Crepes- buttery crepes filled with bananas, Nutella and toasted almonds

All content © Mark Petko Photography (click here for permission)

Georgia Mountain Rainbow Trout, Summer Vegetables, Little Clam Herb Broth

All content ©Mark Petko Photography (click here for permission)

Davio’s Northern Italian Steakhouse

3500 Peachtree Rd. NE (Phipps Plaza)

Atlanta, GA 30326

404.844.4810

www.davios.com (link)

I get by with a little help from my friends.  I’ll admit it.  I’m easy.  I’ll jump into the sack with anyone willing to show me a good time…(when speaking of photography for this blog).  Some of the restaurants showcased here on Spoonfed have been introduced to me through connections with PR firms.  I see this as a win/win scenario.  Dividing my time between two cities and trying to find paying work has tested my time management skills enough so if I receive notice from anyone willing to make an introduction between me and a restaurant, then by all means, hook it up.  This connection provides me with a place to practice my photography and also benefits the restaurant with some extra exposure.

One of the PR firms that I have worked with in the past and has also introduced me to Davio’s is Melissa Libby & Associates specializing in the restaurant/food industry.  One of the many ways Melissa and her team do a great job representing their clients is through their blog Atlanta Dish and also through their social media accounts such as twitter (@MelissaL).  Always on the cusp with new information, Melissa Libby is a great source for ‘what’s the what’ in Atlanta cuisine.  On this particular shoot I was visited by team members Meryl Arnett and Tuan Huynh.  Even though it was nice to have company while I shot, I fear I may have bored them a bit.  First off, not that I’m a chatty fellow to begin with but especially when in the zone of shooting, I’m fairly quiet while involved in work.  Second, food photography is a fairly dull process if you are not directly involved in the capture.  Don’t get the wrong impression, I’m having fun but for those in the dugout, it may not be as exciting as a fashion shoot or celebrity portrait session.  Setting up a shot, finding an angle, and tweaking lights in between captures, I’m sure, is not fun to watch from a close distance.  They were troopers and hung in until the end, another testament to their professionalism and dedication to their clients.  Thanks y’all.

Davio’s is the latest addition to a small chain started in Boston by Steve DiFillippo.  ”The idea behind Davio’s Northern Italian Steakhouse was simple, regional Italian foods with a focus on the grill” (from their site).  How spring rolls fit into the scheme? I’m not sure but anyhoo…that’s how they roll.  (Sorry, shameless pun).  Along with the appeal of their menu is the ability to sidle up to the bar facing into the open kitchen to enjoy not only the eating of a meal but the visual of watching it being created.  The Atlanta location, fixed at Phipps Plaza, is led by executive chef Bennett Hollberg.

All content ©Mark Petko Photography (click here for permission)

Carni- 14 oz Prime Natural Aged New York Sirloin

Seared Organic Salmon, Sundried Tomato-Mascarpone Orzo, Charred Tomato Battuto

Davio's Steak House Burger, Crispy Onion Rings, Manchego, Brioche Roll

Macedonia of Fresh Fruit, Citrus Broth, Mini Sweet Ricotta Cannoli

All content ©Mark Petko Photography (click here for permission)

Here are some other firms that have helped me connect with Atlanta restaurants: (if I have forgotten you, sorry, let me know…)

The Reynolds Group, Inc.

Karen Canavan PR

Deborah Evans- demarketing@bellsouth.net

Green Olive Media (Haven’t worked with them but they do their own cool stuff, worth a look-see)

Sosaties-Beef filet marinated & topped with a sweet apricot curry sauce, yellow & white rice

10° South

4183 Roswell Rd. NE

Atlanta, GA 30342

404.705.8870

www.10degreessouth.com (link)

The occupational hazards linked with food photography may not be fairly compared to those of say an iron worker, coal miner, or bovine artificial inseminator, but food photography can provide a treacherous landscape for those trying to drop some pounds.  I often place newly captured imagery as my desktop images to remind me of recent work.  If I get tired of looking at something, chances are I need to get up off my dupa and go shoot.  Right now, gracing two screens are a dessert shot complete with dripped chocolate sauce and whipped (pronounced ‘whooped’) cream on one and biscuits covered with approximately 1/4″ thick gooey, melted, glistening cheddar on the other.  My wife astounds when she occasionally sits at my computer.  It dumbfounds her that I can place these images that seem so tantalizing in plain view.  To top it off, I have recently purchased into some exercise DVDs to help get fit, which I play in this setting. So as I am working out, videos being played on one screen inevitably will be flanked by some delicious food shot, in glaring contrast.  A digital yin-yang of health vs. indulgence.  Maybe it comes with being a photographer and starring at the images all day but for the most part, my personal Pavlovian response is rarely swayed by my own imagery.  I liken this phenomenon to cooking.  I could make a duplicate meal, using the same recipe, on the same stove, with the same pots and dishes as my mom but for some reason…it just tastes better when someone else does it.  So is the case in food photography, and even though the ‘after’ product of my own imagery is easy to overcome, being there is a different story.

When arriving at a location to shoot I often mention to whoever is presenting the dishes that color, texture, and depth play important roles in the end product.  ”White soup in a white bowl on a white tablecloth maaaay not be the best choice to showcase your restaurant.”  Most of them get it…most of them.  Certainly Di and Derek Anthony, owners of 10° South got it.  They presented me with such colorful dishes to photograph.  But the lurking danger presented itself towards the end of the shoot.  I was able to accomplish some nice shots quickly and was ready to pack up my gear when it was suggested we shoot a dessert.  ”I would love to” is always my reply.  I love what I do.  And then it came out…Di’s Delight.  It was handed to me and I could feel the warmth of the cake through the bottom of the dish.  The backs of my knees began to sweat.  My eyes dart back and forth between the cake and the lump of vanilla ice cream, my favorite.  A stand alone in and of itself yet so versatile and accommodating. (I’ll never understand you chocolate ice cream folk, with your ‘dominating’ flavor, overpowering any fair flavor-share on a twist cone…Stop!…that’s another post.  Back to the matter…) Eye’s darting, my earlobes quiver and the hairs on my knuckles lunge toward the plate as I make minor adjustments to the setting.  As I work the shot the ice cream begins to melt a bit.  I imagine the sound my spoon would make scraping an almost empty dish of it’s last clutches to this melted delight.  It’s this sound that usually draws a glare from my wife when we share ‘dessert time’.  Lost in my bliss, I often don’t realize I’m making this sound until I look up and her expression fills me in.   I finish the shot to my liking (or subconsciously to the point when I know the ice cream is primed) and turn to my hosts.  ”I think we got it.”  There is excitement in my tone, one part- ‘a day’s work well done’ and one part-’however will I reward myself’(sarcastically).  Then…The Offer.  ”You should try the cake.”  (or some variation of those words, I’m not exactly sure…my ears were ringing and the room was a blur.)  At this point, external influence is futile.  It’s all on me and the dilemma plays out.

I’ve worked so hard to lose this 30 lbs, but what is one bite?  A vision of Will Farrell from Old School plays in my head… “once it hits your lips…it’s so good!”  Knowing the danger, I proceed.  I don’t want to disappoint my hosts.  ”Mwah-Ha-Ha” I hear a demon laughing from the depths of my skull.  I grab a fork and take aim.  The cake depresses slightly to the pressure right before it splits and creeps up either side of the tines as moisture and warmth fogs the solid part of my utensil.  Carefully I level the selective bite atop my fork and reengage the plate, targeting the ice cream side.  The sharp points pierce the melting mass and the perfect amount finds itself upon the fork, sidled up next to the cake, melding into one another.  And then I plunge.  Releasing control. Giving up or Giving in, regardless, Freedom.  A thoroughly enjoyable bite of cake.  I regain my composure, compliment the creators and shift into packing mode as I start to disassemble a strobe.  As I reach for my grip case I hear yet again…The Offer.  ”Would you like to take some home with you?”  Damn you, gracious, nice people.  The bite has been swallowed, defenses down, force field at 7%.  I imagine what it would look like if I say no as a dishwasher scrapes a full piece of cake, minus ‘one’ bite into a garbage bin, shaking their head, questioning the integrity of someone that would waste such a divine  goodie.  ”Sure”  I say half defeated and half ecstatic knowing how the evening will proceed.  ”Mwah-Ha-haha”…damn demons.  Some one else felt the same way.

“Take your tastebuds on safari”® is the claim put out on some of the collateral by 10° South.  Contending to be the only South African restaurant in town 10° South fuses influence from French, Portuguese, Dutch, German, Malaysian cuisines to create their menu.  Since opening in 1998, 10° South has gone from being located in a bungalow to now being in a well designed space that offers multiple atmospheres.  There is an initial dining room encased mostly in high glass walls that allow plenty of light.  Behind that is a more secluded, comfy dining area that allows for a more intimate experience and at the rear of the restaurant is the bar and covered patio with plenty of seating options to enjoy drinks and edibles.  Family run by the Anthony’s along with their son Justin, the setting is classy and cozy and if they treat their customer’s like they treated me, then you should be pleased.  Check out John Kessler’s most recent review here.

All content ©Mark Petko Photography (click here for permission)

Prawns

Chicken Curry-w/ traditional South African spices and herbs, yellow & white rice served with sambals

Peri-Peri Chicken- Marinated Cornish hen, butterflied and char-grilled.

Di's Delight-Warm, moist fruit sponge cake served with a scoop of vanilla ice cream

All content ©Mark Petko Photography (click here for permission)

Lunch Sashimi Assortment- 4 slices each of: tuna, yellowtail & salmon

RA Sushi

1080 Peachtree St. NE

Atlanta, GA 30309

404.267.0114

www.rasushi.com (link)

I attempt to do a bit of research before visiting a location to shoot.  I believe it to help in obtaining a mindset conducive for achieving optimal photography that is in line with the aesthetic of a restaurant.  So having done some poking around the internets pre-RA-shoot and taking a quick gander at RA’s website revealed in ‘judging a book’s cover’ form, that which is RA.  Based on a franchise chain headquartered in Arizona, and currently fathered by Benihana, Inc., RA makes their web introduction by presenting themselves as a fun, sleek, sexy, cosmopolitan, sushi-bar-restaurant.  By having this persona as a hip, modern, sleek-anese restaurant, I was not surprised upon reading some other blog postings and reviews when the common preemptive disclaimer ,”I wasn’t expecting much…” reared it’s ugly mug.  This bothered me a bit because like the others, I found myself entering, in maybe not the most open of mindsets.  Walking into a place with expectations is a dangerous habit.  We sell ourselves ignorant when this happens and RA proved me wrong.  Granted when I first arrived and was greeted by all the pretty people, housed in an obviously decorated atmosphere, I was on the defensive.  But after spending some time there, my guard dropped. By meeting and talking with some of the staff I started to feel at ease and found myself enjoying the space.  I feel I would be much happier accepting it for what it is and not expecting it to be something I wished it to be.  Sure it may seem like it is trying too hard but RA never fronts about what it is.  It is confident in knowing that it may not supply the sushi purist with a cartwheel inducing meal, but they will do just fine playing hip music, serving the sushi-fused food and drinks they want to and being a place to have fun and not take yourself so serious.  Some of those that walked in with low expectations were pleasantly surprised, others were doomed of mind before a fair chance was had.  But accept it for what it is and you may enjoy some pleasant surprises.

Getting ready for March Madness, RA is introducing ‘Maki Madness’ sushi eating contest with all proceeds being donated to Bert’s Big Adventure.  I have a friend that has some experience participating in Bert’s Big Adventure and she could not speak highly enough about how important her and her daughters’ time on the trip meant to them.  If you wish to be part of a really great, heart touching charity, Bert’s Big Adventure is the place to do it.  Find out more details on Atlanta Dish.

All content ©Mark Petko Photography (click here for permission)

'RA'llipop-tuna,salmon,yellowtail,spicy tuna mix, lettuce, asparagus & cucumber wrapped in lobok; served skewered with garlic ponzu sauce

Hot Mess- crispy rice balls topped w/ spicy king crab mix; baked & finished with jalepeno & cilantro

Tunacado-seared ahi tuna dusted w/ Japanese rice cracker bits & black sesame seeds; served with fresh avacado & creamy ponzu dipping sauce

Viva Las Vegas Roll- kani kama crab & cream cheese rolled in rice & seaweed, lightly tempura battered & topped with spicy tuna, kani kama crab mix & sliced lotus root; finished with a sweet eel sauce & spinach tempura bits

All content ©Mark Petko Photography (click here for permission)

Aqua Blue

1564 Holcomb Bridge Road

Roswell, GA 30076

770.643.8886

www.aquablueatl.com (link)

Is there notable culinary life outside the perimeter of Atlanta?  Living in the burbs I would suggest so.  Even though the concentration of independent restaurants may be less then in the pit of the peach, there are some juicy pulp options for those that have chosen to shake city living.  Granted these places are often dwarfed and camouflaged by the massive standards of plazas, laced with signage frequently displaying ‘Max’, ‘Depot’, or ‘Mart’.  But for those that snicker when one of us outsiders make reference to our location, you may want to take a look around.  Some of the newer developments that are gracing your prestigious city are looking more and more like the burbs everyday and are including the same generic logos.  Getting past the sliders, spinach dip, and molten lava cake and finding worthy eats in the burbs does take effort, but the hunt makes the kill all the more enjoyable.  Sure we may not be able to walk to such places and that may negate a ‘neighborhood’ feel but parking is hardly an issue and I’ve never had to wonder what that swerving Penske truck is up to and why my back hurts. Don’t get me wrong.  I do enjoy a night ‘in-town’ and relish the vibe of a big city, but let us not forget, nor mock the places that sustain those on the fringe.

Co-founder, Owner and Executive Chef John Metz aims to provide us o.t.p.-ers with a worthy option other than driving into Atlanta to find a decent meal.  Located just off 400, Aqua Blue invites one to “Enjoy our Fresh Seafood and Sushi Prepared Daily, along with our Hand cut Steaks cooked to perfection. Our delicious cuisine can be enjoyed with our Classic Cocktails and Signature Martinis or our extensive Wine List with Over 50 Wines by the Glass.”  Metz brings many years of experience to the table at Aqua Blue and also owns Marlow’s Tavern and Sterling Spoon.
All content ©Mark Petko Photography (click here for permission)

Miso Glazed Chilean Sea Bass-pan seared, served w/ Baby Bok Choy, sauteed spinach in a lush shitake mushroom broth

Sashimi Combo- Sake Futo Maki and assorted sashimi

Grilled Beef Tenderloin- Yukon Gold Cheddar Potato Cake, sauteed Spinach, matchstick potatoes, and Harvey's Bristol Cream

All content ©Mark Petko Photography (click here for permission)

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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