Wild Swann - Louisville

I reached out to probably 10 different spots before booking a 40th Birthday dinner with Wild Swan. Lance, the GM, was incredibly accommodating. Lance took the time to email or call me with multiple options, there wasn't a ridiculous fee to rent about 1/2 the restaurant and he completely customized the menu for my husband a former Chef. Lance and his staff were gracious and kind, blocking off and setting up a beautiful spread for us. The service was on point with 2 lovely ladies quickly getting drinks and refilling waters. The space looks just like the pictures online and was stunning. We had a total of 17 people and the space worked out just perfectly. I only regret not taking more pics to show how lovely everything was. Many thanks to Lance and his team. Your service and hospitality were just incredible and we sincerely appreciated it.

This restaurant reminded me of one of those tv shows where a famous chef comes in to try to turn the restaurant around before it closes, but I experienced the restaurant before they called into to show.During our dinner there was a total of 3 other parties. Our caesar salads had old lettuce that was turning brown. The short rib rigatoni $22) wasn't fresh, it was leftovers microwaved, which they couldn't even get right since the bowl was hot and the food itself was lukewarm. I had to physically bring my dish to the waiter and let her know it was cold since she was preoccupied with socializing with the other staff. The waiter didn't offer anything to try to make it right. I ended up going to another restaurant to eat.There's several restaurants in walking distance that are at the same price point and provide better quality and tastier foods. We're supposed to be a foodie town and this was just an embarrassment.

Wild Swann was a pleasant surprise. I had not heard about it prior but found it on open table. They have a small menu but the food was fantastic. I was also very pleased with their Old Fashion.

This restaurant reminded me of one of those tv shows where a famous chef comes in to try to turn the restaurant around before it closes, but I experienced the restaurant before they called into to show. During our dinner there was a total of 3 other parties. Our caesar salads had old lettuce that was turning brown. The short rib rigatoni $22) wasn't fresh, it was leftovers microwaved, which they couldn't even get right since the bowl was hot and the food itself was lukewarm. I had to physically bring my dish to the waiter and let her know it was cold since she was preoccupied with socializing with the other staff. The waiter didn't offer anything to try to make it right. I ended up going to another restaurant to eat. There's several restaurants in walking distance that are at the same price point and provide better quality and tastier foods. We're supposed to be a foodie town and this was just an embarrassment.

The reason why I rated the food a 3 was due to the fact that their signature pasta [short rib rigatoni] was lacking salt, either the water was totally under salted, or they didn't season as the chefs built the ragu'. Our table had two rigatoni dishes and two of the MaiMai. Both of us who ordered the rigatoni asked for salt and the MaiMai diners were satisfied with their respective seasoning. I understand salt is viewed as evil; chefs understand the need for salt in cooking. The glorious miss without salt and rectified per table application. Fine dining does not require me to manipulate seasoning at the tableside to make the dish edible. I wrote this so that the culinary team can improve their craft.