Sway Menu

Sway Restaurant Review:

Chef Rene Ortiz takes classic Thai street foods and rejuvenates them with innovative touches --- a recipe for success that he employed previously with La Condesa. Immediately upon entering Sway, it’s evident this is not a typical Thai restaurant. The dark woods are almost akin to those of a steakhouse, but the stylish décor is far more modern. Most tables are large enough to accommodate multiple dining parties. The menu also expands another popular restaurant trend by presenting small portions intended as shared plates. Servers suggest two-to-four plates per person, though four would be a serious overindulgence. Peanut curry sounds mostly familiar --- confit chicken leg, chiles, peppercorns and a slow-cooked egg --- but the balance of fresh spices transcends the norm. Further from the standard is the unique XO mussels stir-fry, with crawfish, bacon and lemon grass infused with Thai chile and ginger. The green bean side dish surprises with a charred flavor, thanks to a quick turn on the grill before being sauced with toasted garlic and red chile. A modest wine list is augmented by a range of sakés and a globetrotting beer menu focused on Asia.