Wild Swann - Louisville

I contacted around 10 different venues before deciding on Wild Swan for my husband's 40th birthday dinner. Lance, the general manager, was incredibly helpful throughout the process. He took the time to communicate with me via email and phone, offering several options. There was a reasonable fee to reserve about half of the restaurant, and he completely tailored the menu to suit my husband, who is a former chef. Lance and his staff were gracious and accommodating, setting up a beautiful arrangement for our celebration. The service was excellent, with two friendly waitresses promptly serving drinks and refilling water glasses. The venue looked exactly like the photos online and was absolutely stunning. We had a party of 17, and the space was just right for us. I regret not taking more photos to capture how lovely everything was. A big thank you to Lance and his team for their outstanding service and hospitality; we truly 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.

I rated the food a 3 because their signature pasta, the short rib rigatoni, was lacking in salt. It seemed either the water was under-seasoned or the chefs didn't add enough salt while preparing the ragu. Our table ordered two rigatoni dishes and two Mai Mai; those of us who had the rigatoni requested salt, while the diners with the Mai Mai were pleased with the seasoning of their dishes. I understand that salt is sometimes viewed negatively, but chefs should recognize its importance in cooking. The absence of salt was a significant oversight that needed to be fixed by adding it at the table. Fine dining shouldn't require me to manipulate seasoning at the table just to make the dish enjoyable. I'm sharing this feedback in hopes that the culinary team can enhance their skills.