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with a modern twist. It features columns and distinctive details, such as mosaic f loors, custom-made brass, aged mirrors, and paneled walls, which give this old ice storage facility an impressive, retro-futuristic look. This grandiose, multi-room restaurant employs highly-regarded Executive Chef Chris Pandel. Pandel's menu offers a range of a prime steaks, salads, soups, and vegetarian dishes. Their Dry-aged Porterhouse and Dry-aged Kansas City Strip are notable meat dishes, which are regarded as "boutique beef " due to their unique aging preparation --giving them a unique, f lavorful taste. Other featured menu items include the popular Swift & Sons Surf and Turf and the Beef Wellington prepared with mushroom, foie gras, and spinach (serves two). As for side dishes, we recommend the creamed spinach, mashed potatoes, roasted mushrooms, and the grilled summer squash. For dessert, try their Stone Fruit Panna Cotta, chocolate Pot de Crème, or the Berry Pound Cake made with cornmeal, mixed berries and vanilla raspberry sorbet. Dining at Swift & Sons is a culinary treat.