Our attentive servers provided us with an overview of the expansive menu which offers a variety of plates that diners are encouraged to share. We ordered the Vegetable Fried Rice with tofu, butternut squash, English peas, asparagus and Brussels sprouts. All of these wonderful components melded together along with a healthy serving of herbs, thai basil, fresno chilies and egg. We loved this dish and could have happily made a meal with this alone.
When our server described the steamed fish, we couldn't resist. The Branzino (Mediterranean sea bass) is steamed in a banana leaf with kafir lime, ginger, basil, cilantro (kind of like a fresh Thai herb salad). It was delicate, fresh, bright and fragrant all at once. One of the best whole fish dishes ever tasted.
We had to sample something from the dessert offerings, so upon our server's recommendation, we tried the simply named Soy dessert. This consists of kabocha squash, soymilk sorbet, brown butter streusel, chocolate mousse, nashi pear and healthy boy sweet soy. It may sound unusual, but as characteristic of all Laura Sawicki's desserts, each included ingredient serves a purpose and shines through without overpowering. A delicious way to end our lunch.
I feel we achieved a "meal trifecta" at Sway by ordering three truly outstanding dishes. I can't wait to return to order drinks from mixologist Nate Wells, to see the canopy of wisteria blooming this spring over the gravel filled patio/spirit garden and, of course, to try more of the outstanding offerings from the menu. (Cathy)