Unbreaded

Ate Both Halves At Swift Half Pub

Imagine the antithesis to a dimly lit, packed-to-the-walls dive bar. What do you see? A large open space, with sunlight pouring in, and plenty of room to breathe, right? Thus, the story of Swift Half, David Garry and Heather Gleason’s follow up to the wildly successful, and now Center City staple, Good Dog. Located in The Piazza in Northern Liberties, Swift Half not only differs from its elder in space, and ambiance, but also the dining experience. Think pub food with an emphasis on slow cooked, rich, and inviting flavors.

Upon the initial announcement of Swift Half’s opening, the first thing on everyone’s mind was the burger. Will it be the same as the infamous Roquefort-stuffed creation at Good Dog, blissfully worshiped by Craig LaBan? Or will chefs Jessica O’Donnell and Jeff Kozlowski lock themselves in deep meditation and create something even more epic? The answer is simple really, no really, that’s the answer; the two chefs went with simplicity. The Swift Half Burger is the same eight ounce patty of seasoned ground sirloin used at Good Dog, draped in a sheet of perfectly sauteed sweet, and tangy onions. Don’t be disappointed when you realize there are no hidden treasures deep within the meat, instead the burger can be topped with any of the fine offerings from the cheese plate. Keeping it traditional, we opted for the Keen’s aged cheddar and applewood smoked bacon, and the results were brilliant.

The muffaletta was a long time Good Dog favorite that has now been transplanted to Swift Half’s menu. O’Donnell’s take on the classic New Orleans sandwich ditches the Sicilian bread for slices of sourdough olive loaf, specially made for her by Wild Flour Bakery. A succulent ratatouille of eggplant, artichokes, roasted red peppers, sun dried tomatoes and seasoned with rosemary and thyme smothers spicy molinari friuli salami and an intense, dry aged cremosa provolone. With the option to remove the meat or cheese, the bulky ratatouille with its overwhelming flavors makes this sandwich a great choice for vegetarians.

There’s no question why the steak sandwich has moved from the daily specials to a full residency on the main menu. Tender, slices of pink and juicy NY Strip are topped with an aioli with a garlic kick, crisp arugala and beautifully ripened plum tomatoes. The zest from pickled onions help to balance the sweetness from the aioli and the pepper flavor from the steak. Served on a crispy, onion ciabatta, this was our favorite of the bunch. Imagine a fine steak meal in one hand, a pint of a hoppy local craft beer in the other.

The sandwiches at Swift Half, succeed quite well in carrying out the vision of thoughtful pub food. We’re glad to see they are, as other restaurants in Philadelphia, embracing Twitter for draft updates and menu specials. Be sure to follow them: @swifthalfpub.

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Swift Half Pub
1001 N 2nd Street – Philadelphia, PA 19123 (Google Map)