Swig lies in the heart of downtown Perrysburg. It’s an upbeat, fast-paced and energetic gastropub with a unique twist: they make their own sausage in–house from start to finish.
Charcuterie is simply the art of processing meats; the cuts that most people ignore. I’m talking about cuts that require a certain technique that only someone with the know-how can provide. Terrines, pate, rillettes, and sausage all fall under the charcuterie category but sausage making is where Swig makes their mark.
The menu lists what you might expect from a bar and grill, but with creative twists to keep it interesting. Beer battered gouda cheese? Chipotle and roasted onion ketchup? The beer list is also creative and unique- – a monumental list with microbrews, one-offs, and in-the-know selections for experienced and novice pint-lifters alike.
A Few Quick Links
We started with the soup made from cheese, beer and bratwurst. It was a tasty introduction to the rest of the meal, exactly how a first course should be. It was hearty and thick, a little smoky and punchy. The cheese, the beer, and the bratwurst each had their own voice, but together, they created one of my favorite parts.
For appetizers we ordered the pierogi platter and the white bean dip, because, as the menu boasts, “hummus is tired.” The dip came out first, presented with an array of raw vegetables and flatbread. It was fresh and light with a creaminess that trumps the dry finish of hummus. With a bite of raw onion and flatbread, it changed into a different beast altogether— sharp, savory and spicy – perfect with a cold malty beer.
The pierogies came next and we quickly fell in love with the crisp, fluffy texture — especially dredged through the mildly-spiced chorizo fundido, a cheese dip blended with Mexican sausage.
We had finished our first round of some amazing craft beers recommended by our fantastic server Melissa. She had the perfect brew match for everything we ordered, and by the end of the meal, she had gained our complete trust.
We opted for Cajun- spiced andouille, kielbasa and gyro platter. Each delivered a different punch and bite. We couldn’t have picked three better sausages to highlight the craftsmanship of the kitchen.
The gyro sausage, heavily seasoned lamb and beef, was an inspired new approach to the classic sandwich. Served with lettuce, tomato, onion, and tzatziki (cucumber) sauce, it was a bit drier than I expected for a sausage, but still full of spice and flavor. The cooling creaminess of the tzatziki tamed the spice.
The kielbasa was next. I will say that this was one of the best I’ve tasted. The casing was stuffed with pork almost to the point of bursting, browned perfectly on a grill, and dripping with deliciousness. It was expertly seasoned all the way through. Against the sharp flourishes of Bourbon mustard, sauerkraut, or sweet and sour cabbage, the kielbasa became a vehicle for all of the different flavor combinations that accompanied the platter.
The andouille was also unbeatable, and a great way to finish the platter. The double whammy of savory heat and garlic was a satisfying contrast stuffed into each bite, making this the perfect middle ground between the dry-spice of the gyro and the fatty and rich flavor of the kielbasa. Mix that with the sharp flavors of the accompaniments: sweet and sour cabbage, sauerkraut and smoky bourbon mustard, and you’ve got a tasty, filling plate that is perfect.
As we walked the calories off through the quiet streets of downtown P-burg, I was curious about what other tricks Swig had in store for my next visit.
11am–midnight Monday–Thursday, 11am– 2am Friday & Saturday, noon- – 10pm Sunday.
Swig • 219 Louisiana Ave. • Perrysburg • 419–873–6223 • swigrestaurant.com