The thing that got my attention while looking over Nosh & Swig's menu was the small plates style of eating. Not tapas though, as this is not Spanish cuisine. There are quite a few Asian influences throughout the menu, so don't expect your typical tapas mainstays like bacon wrapped dates and such. After dining here a couple times, I've been able to sample a good spread of their menu. In no particular order:\n\nAloha Tips: (Photo: <url> They're kalbi short ribs, good but not the most amazing rendition of kalbi. Comes with kimchi veggies and a spicy sauce to dip your tips.\n\nCock-A-Waffle Doo: (Photo: <url> I'm usually not a chicken and waffles kind of guy, but this hit the spot. The chicken was nicely fried and juicy, the waffle was a waffle. But it came together good with the syrup.\n\nDr. Pepper Short Ribs: (Photo: <url> Super tender! I wish it came with more sauce, and another piece or two of cornbread, but these ribs were a winner. Sharing is not a problem since the meat easily comes off the bone with just a fork.\n\nElote: (Photo: <url> Wasn't a huge fan, it tasted like corn and cheese to me.\n\nMonte Cristo: (Photo: <url> Another winner! Ham + gruyere + egg + berry compote = delicious. The compote is on the side, so you can choose how sweet you want each bite to be.\n\nPretzel Brats: (Photo with Hawaiian Bun: <url> (Photo with Pretzel Bun: <url> The first time I ordered this it came on a Hawaiian bun because they were out of pretzel buns; no big, either bun works great for me. The brats are chicken sausages, and the cheese gravy is delicious; that should be a dipping sauce.\n\nI lied earlier. I listed the dishes in alphabetical order, but I bet you didn't catch that. It's okay, the pictures make for an acceptable distraction.\n\nOverall Nosh & Swig has a lot of decent dishes, and a few really good ones. As of mid-January they really should have just been called Nosh since they didn't have their liquor license yet. I'm really interested in what their drink menu will consist of and how it will pair with their food. For that alone, I'm sure I'll be back for more in the future.
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