Sway is a locally-sourced restaurant that draws inspiration from the flavors of Southern kitchens, family cook-outs and Sunday dinners, all while using the freshest ingredients from local farms, dairies, and butchers. Executive Chef Martin Pfefferkorn, a native of Austria, has worked for two years to build Sway from the ground up, working with local purveyors to create a true farm-to-table menu, and we promise it won't disappoint.
The restaurant's signature fried chicken takes 24 hours to perfect – it's brined overnight and then is marinated in buttermilk. Just before being served, the chicken is dredged in seasoned flour, crisp fried and brought to the table hot and crunchy and covered in fresh herbs – complemented with a side mashed potatoes and turkey gravy in a miniature cast iron pot.
Sway's breakfast starts with seasonal peaches, bananas, and apricots and pecan sticky buns served hot from the oven. The lunch menu surprises with the Hot Brown, Atlanta's tribute to the Louisville open faced sandwich. The "Sway Hot Brown" is a fluffy biscuit – a house specialty – under fresh roasted turkey and topped with brown gravy and fresh, seasonal vegetables.
And of course, we saved the best for last – dessert. Sway offers Atlanta's only Southern pie bar, a family-style smorgasbord that invites guest to sample from a long table of flaky, sweet surprises such as seasonal fruit pies, chocolate pie and coconut cream pie, all made daily on the premises.
The opening of Sway marks one of the final touches to Hyatt Regency Atlanta's $65 million renovation in 2011, which includes updates to the hotel's entryway, guest check-in area, Atrium Lobby and Atrium Tower guestrooms, and the Centennial Ballroom.
Sway seats 150 guests and is open for breakfast, lunch and dinner on weekdays from 6 a.m. to 10 p.m., and breakfast and lunch on Saturdays and Sundays from 6 a.m. to 2 p.m.