Come for the steaks, but stay for the desserts. At Swift & Sons, Pastry Chef Meg Galus masterfully interplays temperature, acidity, salt and sugar to create shocking and delightful contrasts with her desserts. Recent star plates include a deconstructed riff on Cracker Jack, featuring a dome of cool peanut butter mousse topped with warm house-popped caramel corn and a popcorn sherbet that tasted of fresh sweet corn plucked from the field. There’s also a carrot cake that features a cream cheese mousse-stuffed cake roll dripping with whiskey-soaked ice cream and praline crunch bars.
Special Dishes: Steak, Pastries
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