Swift Half Not Half Bad

David Snyder visits the Swift Half and finds the traditional pub fare excels as well as some of the upscale dishes.

Both the rich bacon-wrapped chicken liver/pistachio pâté (served with bright, tangy house-pickled beets) and the gamey duck prosciutto made me wish all of the bar’s charcuterie items were cured in-house. My favorite upscale dish was the lamb “lollichops.” The quarter-rack of chops were cooked to a perfect tenderness, but it was the mint chimichurri sauce – a playful take on the traditional mint/lamb combo – that gave this dish its smartest upgrade. Balancing the mint’s herbaceousness with a gentle warmth created depth and sophistication.

Prepare for swift-off [City Paper]