Set in a good-looking space above the ever-popular Elephant Room jazz club on Congress Avenue, Swift's Attic is where I like to go to meet friends for drinks and to nosh after work. Executive chef Matt Clouser (formerly of two of Austin's hottest restaurants, Uchi and Jeffrey's) wows guests with offerings like grilled quail with Southern hot-water grits, fried chicken meatball tsukune, and rich foie gras and Niman Ranch pork belly bánh mìs. The bar features 14 draft beers, with two dozen by-the-glass wines served from a state-of-the-art Cruvinet system. Even better is the ice tap that spouts four frosty liquors for classic craft cocktails. The atmosphere is sort of speakeasy, but brighter, and I absolutely adore it.