Inside Noble Fin, Jay Swift's ITP-Inspired OTP Restaurant

After a year and a half of planning, 4th & Swift chef and owner Jay Swift opened Noble Fin, his second Atlanta-area restaurant, on Monday. But instead of following up on his Old Fourth Ward venture at another address in a hot neighborhood Inside the Perimeter, Swift took over a former Dreamland Bar-B-Q space at 5260 Peachtree Parkway in Peachtree Corners. Swift, along with his son and chef de cuisine Jeb Aldrich, hopes to spark a movement of high-end dining in Gwinnett County.

Jay George Design & Architecture handled the design of the space, and Kristen Kong Design was in charge of Noble Fin's decor. With a menu that focuses largely on seafood, the restaurant offers a coastal atmosphere to match. Look for weathered hardwood flooring, large hanging pendants, a mix of booths separated by steel and frosted glass, banquettes and tables, and an open kitchen that is fronted by a hollowed-out canoe.

The 5,200-square-foot space seats 204 diners. Take a look around via the photos below.

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The bar is one of the first things you see as you walk through the front door at Noble Fin.

Jonathan Phillips/Eater Atlanta

The steel bar is is backed by a large liquor cabinet that is reminiscent of driftwood.

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One of the side dining rooms at Noble Fin.

Jonathan Phillips/Eater Atlanta

Noble Fin features four side dining rooms, all of which can be booked for private meals.

Jonathan Phillips/Eater Atlanta

Long curtains soften the light that comes in through Noble Fin's large windows.

Jonathan Phillips/Eater Atlanta

Noble Fin's main dining room showcases a floor-to-ceiling wine rack, which is navigated with a rolling steel ladder.

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Noble Fin's wine list features 90 selections.

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Booths in Noble Fin's main dining room.

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The main dining room at Noble Fin looks into the restaurant's open kitchen.

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The broiled Maryland blue crab cake, one of Noble Fin's small plates.

Jonathan Phillips/Eater Atlanta

Another small plate at Noble Fin, the scallop BLT comes with pork belly, seared scallops, tomato jam, and toast.