From Our Editors
Nosh & Swig's menu is so extensive it requires eight separate categories: beef, pork, chicken, fish, garden, cheese, sweets, and drinks. Executive chef Steve Piamchuntar draws upon more than 12 years of culinary experience to assemble these visually arresting small plates whose flavors are inspired by an array of modern cuisines. Honey-miso glazes coat skewered Atlantic salmon, polenta cornbread and candied carrots accompany ribs braised with Dr Pepper, and toasted walnuts top an artichoke-heart and spinach salad named after Popeye. Beverages such as mint-and-basil lemonade complement meals, and a platter of assorted house ice creams concludes them.
Feasts unfold in a roomy dining area replete with high-top tables, tall chairs, and wraparound leather booths. The staff encourages guests to tack up their own autographed contribution to a dollar-plastered wall but definitely discourages them from gathering meal funds with a very quiet vacuum.