Good Morning Darlings!

When two people have been madly in love for 13 years, it is certainly cause for celebration, don’t you think? Eric and I met that landmark last week and decided to mark the occasion with dinner at 4th and Swift. A decidedly good choice. My friend, Pedro over at Foodie Atlanta raves about this place, so that seemed like a pretty fair endorsement to me. Open Table provided the reservation (my points are really racking up over there. If you don’t use it, you might want to check it out. Especially if you are the person in your office responsible for making all the dinner and lunch reservations. You can earn dining dollars that translate to cash. And no, I do not work for Open Table.)

Arriving a bit early, we took a seat at the bar. Kevin, the bartender, introduced himself and we set about to order a couple of signature cocktails.

I chose the Ginger Snap: Ginger-Infused Vodka, Raw Ginger, House Cinnamon Syrup, Lemon, up.

Eric’s drink of choice was nightly special – Serious Guise: Gin, Punt e Mes, Citrus-Star Anise Syrup, Lemon, Sparkling Rose, up.

With time to kill, we discussed unusual garnishes, like the thyme infused sugar cubes used in a special cocktail. It is made in-house with fresh thyme, sugar and water in a large sheet pan and then broken off when ready to use. I think this would make a fine addition to this summer’s iced tea.

It was now time to be shown to our table. The hostess so graciously took our coats and led us to our table, which was the best in the house (corner booth, looking out onto the dining room). Our server, Sarah, took wonderful care of us. From the fresh baked bread through dessert, everything was professionally and warmly executed.

The meal started with the Pancetta Wrapped Amish Farms Chicken Livers with black bean puree, beach mushrooms, pearl onions in an aged sherry jus. I thought this was tasty, but Eric really loved it.

My entree was their signature dish, “Three Little Piggies” – Berkshire Pork Chop, Apple-Cotachino Hash, Creamy Grits and Chicharron “Popcorn”. The grits were the best I’ve ever had and so was that pork chop. It was all bacon-y tasting and lush. Never before have I tasted a pork chop that good. Now I’m spoiled for all other pork chops. Dang it, 4th and Swift!

Eric opted for the divine Tanglewood Farms Pheasant Breast with sweet potatoes macaire, stir fried rapini, pheasant leg ragout and lingonberry jus. The skin on the bird was all crispy and crunchy – simply fabulous. I thought I was going to lose my mind over the sweet potatoes macaire, fluffy and topped with corn flakes, but somehow it just didn’t float my boat as expected. Never mind – everything else was right on point.

I was hell bent on ordering dessert when I heard they had sticky toffee pudding. Yes, please. Delicious.

All in all, we were treated like royalty and the food was fit for a king. Go ahead and make your reservation. You will not regret it.

xoxo, Patti

Today blogging to Taylor Swift – Today Was a Fairytale