About this Business
From Our Editors
Brad’s Swingside Cafe: A User’s Guide
- Salad: the Carlton—mixed seasonal greens topped with assorted vegetables, goat cheese, and roasted ground hazelnuts
- Pasta: Aglio Olio—linguine tossed in a sauce with garlic, chili peppers, anchovies, and spices. It’s the dish "that made the Swingside famous."
- Pasta entrata: wild-boar-and-venison bolognese, slowly simmered with chopped fennel root, and imported tomatoes, all served atop farfalle pasta
Who's Cooking? Brad Inserra. He founded Swingside in 1990 and has lived in its kitchen ever since. Just kidding. But he does spend about 70 hours per week in the kitchen and lives in the house right upstairs.
The Vibe: Homey, cozy, and a bit rustic. A bunch of knickknacks and pictures line wood-paneled walls, and room for 50 diners means visits are always intimate.
- Brad is legally blind, which makes the food he produces all the more incredible. Just don't be offended if he doesn't recognize you—he can't wear his glasses in the kitchen since they get all steamy.
- Gluten-free diners: call ahead before your visit to hear about the gluten-free dishes that will be served that night.
Bolognese: an Italian meat sauce, typically made from onion, celery, carrots, wine, tomatoes, and meat, such as beef or pork.