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.
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!).
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.