As dusk turns to darkness, Sway transforms from an upscale tapas restaurant to a raucous nightclub. In the hours before the switch, tapas are the main attraction. Chefs meticulously season and garnish each small plate. To make lobster flatbread, they layer chunks of meat and shiitake mushrooms atop super-thin crusts. They prepare scallops one by one, flavoring each morsel with sesame seeds, cilantro rémoulade, or ancho mole. Signature drinks, including the key-lime-pie martini, fuel the switch to club-mode. On most weekend evenings, neon lights crisscross young crowds, spotlighting live DJs and all the dust that's floating in the air.