Joel Viehland, who conceived the award-winning Community Table in Washington, Conn. and left it a few years ago, has landed at Swyft, the casual half of a duo restaurant combination that will be completed in the summer of 2018 when Ore Hill, the formal half, opens in the totally renovated Swift-Bull House. learly, the signature dish at Swyft is the Neapolitan-style wood-fired pizza. There are four “red” pies on the menu and three “white” pies. Prices range from $14 to $17, depending on toppings, which will change with the seasons; they are baked to perfection. The pizza dough — created from the chef’s 30-year-old “Sour Girl” dough starter — enjoys the puffy texture of naan, topped by such ingredients as house-made mozzarella, San Marzano tomatoes, stracciatella cheese, pecorino, pancetta and sweet peppers.Also on the menu: Maine mussels in a tomato broth ($16, or $18 with fries), baby back pork ribs with a magical guanciale xo sauce ($15), and Parmesan gnocchi with leeks and dried tomato ($17) are standouts. Full entress include rabbit Milanese ($25) or the stalwart of southern Italian menus, pasta Bolognese made with hand-cut pappardelle, beef, pork, veal and San Marzano ($21). The Swyft Burger boasts fontina cheese and basil aioli and comes with “old school fries.” At $17, it’s well worth ordering and was cooked to absolute perfection as directed to the server. Read the full review here. Photo: Evan Sung Swyft 3 Maple St., Kent, CT (860) 592-0404 Tuesday through Saturday, 5:30–10 p.m. Reservations are encouraged.
Restaurant URL: http://orehillandswyft.com/
Support Rural Intelligence
We have always kept Rural Intelligence free for all our readers but the reality is that we do need the support of readers like you. Did you like what you just read? Do you value the unique content Rural Intelligence provides? Please consider making a donation to support us. Even a small donation helps secure our future!Support Now