Focus on the journey, not the destination. Joy is found not in finishing an activity but in doing it.

Construction is not without it's challenges. Sometimes it seems as though there are people specifically put on this earth to impede progress, but it's those of us that persevere that truly shine. We aim to be the grass that breaks through the concrete.

“Chaos is inherent in all compounded things. Strive on with diligence.”  ~ Buddha

Now then, that being said.  The last couple months have been a whirlwind of sheetrock dust, swinging hammers and roaring saws.  As I sit here, the smell of wood stain and welding flux still in my nostrils on the morning before the veritable hurricane that is SXSW, I almost can't believe we're almost ready to open our doors.  We still have a lot of finishing details but we're focusing on what our good friends over at the aforementioned City need so they can give us the coveted CO - Certificate of Occupancy... or as I like to call it, my - Certificate of OHMYDAMNICANFINALLYOPEN.

... but I digress.  As promised, here are some teaser pics from our test kitchen that US Foods so graciously allowed us to use while ours was being built that I affectionately called The Situation Room.  They don't show much, but rest assured... much was tested.  The dishes pictured may or may not make the final cut, but you'll have to come by to find out if they did. Soft opening dates are tentatively set and will be announced shortly after we sort through the debris left by SXSW.  The process has been a long one, but one paved with character and love.  The wait is almost over so I'll leave on this note:

“La mejor salsa del mundo es la hambre.” 

Hunger is the best sauce in the world. 

~ Cervantes

The Set List.

The Clouser's 12 secret herbs and spices ... 

Nature's bounty.

Burger Assembly.

The Gears of War.

"What'd you just say?"

Contemplation.

Shmearing. 

Roasted fennel, purple potatoes, artichoke
and a perfectly poached farm fresh egg.

Mussels with "Peas and Carrots"

Braised oxtail flatbread.

Chef Clouser and Chef Northcutt in The Situation Room.

  

Without continual growth and progress, such words as improvement, achievement, and success have no meaning.

...As I sit here pondering about what I could possibly do to expedite our submissions for permitting to the wonderful few at the City who I can only guess are toiling as endlessly as I am to get Swift's open during this holiday season. *ahem* I think it's about time to reveal the last few pictures from a few weeks ago of the site 95.7% cleaned out before we go into double secret probation mode and then you'll just have to wait until we open to see the finished product.  I just hope our reviewer up on Olympus hasn't left for Christmas break already...

... but don't worry little birds, I'll still feed ya!  I'll be revealing tasty little tidbits about Chef Mat's menu shortly.

Facing East

Facing West

Where all the magic happens... err.. gonna happen.

Oh and by the way... our culinary triumvirate is complete:

Exec. Chef | Mat Clouser  •  Pastry Chef | Callie Speer  •  Sous Chef | Zack Northcutt

Tastebuds at the ready... their flavors are literally going to punch you in the mouth.

patience.

"All progress is precarious, and the solution of one problem brings us face to face with another problem." ~ Martin Luther King, Jr.

  

The team with the best players, wins.

Show us what you've got.

SWIFT'S ATTIC is now building our team!!

Downtown Austin's Newest Modern American Small Plates Restaurant and Bar is opening soon!

We are looking for personality, enthusiasm, and an intrinsic need to ensure everyone around you is having the absolute time of their lives!

If this sounds like you ... then we want to meet you.

Swift's Attic will feature an extensive by the glass wine/sake list, inventive cocktails and a constantly rotating craft beer program. We have a strong focus on education, so training will be rigorous. High volume dining/bar experience is highly recommended but all applications will be considered.

Executive Chef Mat Clouser (formerly of Uchi, Kenichi, Vespaio, Jeffrey's) and Sous Chef Zack Northcutt (Formerly of Mulberry, Haddington's, Cibo, Jean-Luc's, Bank Jean Georges) are looking to build a passionate & dedicated culinary team, and will be on-site to answer questions about the cuisine and necessary qualifications.

Come by 323 Congress, Suite 150 on Dec 5, 7, 10, 13, 15, 18 between 10am - 12pm or 1pm - 3pm to apply! Entrance is in alleyway on 4th / Behind FedEX Kinko's ... follow the signage.

Please come prepared with resume and references.

We will be hiring for ALL POSITIONS:

FOH
Waitstaff, Bartenders, Barbacks, Hostesses, Bussers

BOH
Line Cooks, Prep Cooks, Dishwashers

We are locally owned and operated, so here's a chance for you to be part of something special, something unique, and something quintessentially Austin.

We look forward to seeing you.

www.swiftsattic.com

Every act of creation is first an act of destruction.

It's amazing what knocking down a few walls can do to show you the soul of a space.

Right before the Thanksgiving break we've began the increasingly exciting process of unveiling the absolutely exquisite bones covered by 27 years of quaint Japanese restaurant.

Bittersweet, but absolutely beautiful.  Walking through the space further illustrates to me the importance that I show the proper respect rightfully owed to the history of the Swift Building.

Most of the advice you've heard about life probably also applies to design...

...both are primarily concerned about people...

"Art is around you, design is before you."

How does one judge art?  Who's to say that one particular piece is "better" than the next?  This is a question that comes up again and again in our industry.  We're constantly on display, gazed upon on by critical eyes and discerning palates, and with competition getting steeper and options getting broader, the need for badassery is greater than ever.  Arguably the most important part of our job is to try and express what is in our brains to the mass public and oftentimes what's lost in translation can make or break us..  We spent the better portion of two weeks interviewing and meeting with some of Austin's premiere interior design firms (if you need their contact information, please let me know, they were all great in their own ways!)  They each came with their vision, their craft, their talent, literally poured out over digital slides, collages, and renderings.  Some brought carefully crafted text to help illustrate their inspiration, others brought physical samples to bring a tactile association to an otherwise abstract concept.  ... in my humble opinion, our decision boiled down to one thing.

 "People ignore design that ignores people."

~Frank Chimero

Thankfully, the design teams all had very different visions which honestly allowed a little bit of ease in our decision because while all were creative and calculated, a few just struck a chord with our team.  In the end, while all the designs we felt understood our concept, felt our theme, and could see our vision, the firm that we ultimately went with we felt showed a level of concern for the guest that has and always will be our focal point with our team... perception is reality and to see things through the eyes of the end user is a talent worth utilizing.  They immediately found (and corrected mind you!) a major oversight that we were struggling with regarding the flow of the restaurant and it made all the difference for us.  

So thank you Leslie Fossler Interiors ... I can't wait to see what we come up with.

"Our goal.  Dead Center.  Food + Service + Ambiance = Badassery. "

In times of test, FAMILY is best.

Today as I was finding myself in a rather silly conversation over text message with my chef about our future staff; from some forgotten recess of my mind I remembered a little tidbit of trivia from my cultural past.  Swift's nests make bird's nest soup.  Here's a little backstory:

The key ingredient in bird's nest soup is truly a bird's nest but not one made of twigs and leaves, the sparrow-sized swiftlet's nest is primarily composed of saliva. A few species of swift, the cave swifts mainly, are renowned for building the saliva nests used to produce the unique texture of this soup. The complete structure is built within thirty-five days by the male swiftlet to accommodate one to two eggs and its shallow cup shape does not exceed the size of a human hand. The nests are harvested three times a year and the swiftlets are given time to breed and raise their young in the nest before removal. The original discovery of this as a culinary treat is unknown but it has been considered part of Chinese culture for over 1,500 years. The bird's nest is applauded for its medicinal properties including improved complexion, raising libido and benefiting the immune system. Both Hong Kong and the United States are the largest importers of birds' nests charging between $30 and $100 per bowl of soup while a single kilogram of nest can cost between $2,000 and $10,000.

I mentioned in jest that we should serve birds nest soup at our grand opening ... or at least to our investors due to it's substantial cost. Then I noticed something ...
... the Chinese character for the name of the bird is: 燕
I thought to myself ...

"Why does that character look so familiar?"

Keep in mind that although I speak Chinese fluently, I am, much to my family's dismay, illiterate... so it took a moment for it to register...

"...Wait, isn't that my sister's name?"

A quick call to my to my mother confirmed it... my little sister was in fact named after this small, beautiful bird.

My mother wrote this for me ... I jazzed it up a bit.

I was floored.  

My baby sister ... born on my 5th birthday ... whom I love so much, I find out today has been a part of this project since the very beginning when I named it ...  

Some people might call it coincidence ... I call it providence.

providence
noun
1. The foreseeing care and guidance of nature over the creatures of the earth.
2. God, especially when conceived as omnisciently directing the universe and the affairs of humankind with wise benevolence.
3. A manifestation of divine care or direction.

Nothing could make me more confident about Swift's Attic ... than having my family be a part of this.

A New Look... Another step ...

Every once in a while, if you're lucky... you get to experience serendipity.

serendipity : ser·en·dip·i·ty
noun
1. an aptitude for making desirable discoveries by accident.
2. good fortune; luck: the serendipity of getting the first job she applied for.

Building Swift's Attic has been a living, breathing testament that good things happen when good people get together.  From the incredible wooden floors buried underneath the carpet, to the beautiful brick walls hidden for years behind layers of sheetrock and wallpaper.  Everyday an adventure, every moment another surprise.

My good friends over at Pixel Peach have done it again.  Taking my scrambled murmurings and rough, unpolished vision ... they produced a logo that I have absolutely fallen in love with.

True genius.  Thank you for being a part of this.