Apr 10 2012
5 COMMENTS

Add a little Sway to your step.

Boy oh boy am I super pumped about all the new restaurants opening up in Louisville. From the glamorous St. Charles Exchange to the cheesy Tom & Chee and tres french La Coop, the Louisville dining scene is absolutely booming! Add to the list of places I’m excited to experience is Sway at the Hyatt on 4th Street. From the pictures and description of the food, Sway is aiming high to be an elegant downtown eatery mixed with the comforts of the South. Like the “front porch” main lobby, and menu with the comforts of grit fritters, bourbon sauces, fried chicken, deviled eggs and even fresh fried pork rinds. Certainly a surprising twist to your standard hotel restaurant!

Renderings of SWAY (Southern Way) in the Hyatt Regency.

To my delight I’ve also got a new breakfast spot to check out.  Highlights include brioche french toast with bourbon syrup, house made biscuits, and Sway’s signature Benedict. I’m a sucker for a new twist on an old favorite. More on Sway:

Overseeing the kitchen at Sway is Hyatt Regency Louisville’s Executive Chef David Barrett. Chef Barrett has connected with some of the most recognized farms in the Louisville area to bring the highest quality cheese, fish, poultry and meat to his kitchen. Sway’s purveyors include, among others, Kenny’s Farmhouse Cheese of Austin, KY, Marksbury Farm of Lancaster, KY and Chaney’s Dairy Barn from Bowling Green, KY.  Sway is a participant in the Kentucky Proud Program, bringing fresh fruits and vegetables to their tables daily from farms across the Louisville area.

I’m checking out the new restaurant later this week and I’ll post photos to my Facebook page. What sounds good to you?

5 comments to Add a little Sway to your step.

  • Ryan

    Already off to ATL?
    Stop into SWAY
    http://atlantaregency.hyatt.com/hyatt/hotels/entertainment/restaurants/index.jsp

    Not sure why they can’t be honest about having the same concept somewhere else instead of trying to pretend like this is an original for Louisville. They brought in a corporate hotel chef who is just going to do the food and recipes he’s been told to do because they work at their other corporate hotel restaurant.

    It sounds like a nice concept, but shows how out of touch hotels are with locals; which is why 21C is unique.

  • I’m glad they did pay respect to the farm to table movement here and are using local farms!

  • Ryan

    Agreed, props for that. Interested to see how many of their products they will continuously source locally. I hope it’s not all talk.

    Working in restaurants makes you very pessimistic.

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