Executive Chef Mat Clouser
Executive chef Mat Clouser and sous chef Zack Northcutt bring approachable international flavors to the Swift's Attic table with some surprising twists.
Kimchi Tasting ($4)
After training under Korean chefs, chef Clouser has honed his kimchi skills, fermenting seasonal vegetables into many clean tasting kimichis that aren't too spicy. He uses sake kasu in place of seafood to kickstart the fermentation process on vegetables ranging from traditional daikon and napa cabbage to asparagus and zucchini.
Sweet Onion Rings, House Condiments ($5)
A fluffy and crisp tempura batter wraps around each chunky onion ring. This tower is served with a savory, tangy housemade ketchup.
Foie Gras and Niman Pork Belly Banh Minis ($12)
Traditional banh mi elements layered on a crisp crostini for a finger friendly snack. Pickled daikon, carrot, and jalapeno cut the fatness of the rich paté and pork belly.
Diver Scallop Tiradito, Cucumber, Aji Amarillo ($15)
Fresh diver scallops on a bed of crisp cucumber slices in this Peruvian inspired dish. Aji amarillo, a Peruvian yellow chile pepper sauce, dresses the sweet shellfish with a subtle heat.
Red Kale “Caesar,” Rye, Silverfish ($13)
A whole deep-fried silverfish with a skewer to keep it straight. The entire fish is edible, bones and head and all! Here, chef Clouser was removing the skewer from the fish, which rests on a dense pile of dressed, grilled red kale.
Bandera Quail, Cornbread, Golden Raisin Rum Butter ($14)
Meaty quail from Lockhart, Texas, gets cooked to a char. The bird is accompanied by hot water cornbread and hot water cornbread, which is made by deep-frying a grits-like batter (the recipe was from Chef Clouser's grandmother!).
French Toast “PB&J” ($6; add foie gras for $4)
Cylindrical pieces of Challah french toast and sweet foie gras mousse dot the plate. Peanut butter powder adds nuttiness and texture while the local blackberry sorbet and green apple gel gives it a chilled fruity zing.
A very simple name for a more complicated-than-it-sounds desserts. This is chocolate prepared six ways using only Valrhona, the fine French chocolate. Pastry chef Callie Speer prepares the milk chocolate mousse, dark chocolate sorbet, dehydrated chocolate mousse "tuiles", chocolate coulis, cocoa nibs, and housemade chocolate Pop Rocks.