Taking over the former Mynt space, Sway caters to those looking for a swanky nightclub or a low-key martini and tapas bar - or both. With two separate areas - the martini and tapas bar upstairs and the club featuring "electronic mashups DJs" and "European bottle service" downstairs - the 5,000-plus-square-foot space was extensively renovated to become the upscale nightclub.
Taking over the former Mynt space, Sway caters to those looking for a swanky nightclub or a low-key martini and tapas bar — or both. With two separate areas — the martini and tapas bar upstairs and the club featuring “electronic mashups DJs” and “European bottle service” downstairs — the 5,000-plus-square-foot space was extensively renovated to become the upscale nightclub.
Both the upstairs and downstairs bar tops have been outfitted with massive granite slabs, and a color scheme featuring dark wood runs through the whole place — from the flesh-pink barstools in the tapas bar to the ruby and white booths downstairs. Everything about the decor feels downright highfalutin.
“We are looking to cater to the A-plus of Columbus’ young professionals,” said Michael Mercer, director of operations.
Continuing the upscale trend at Sway, the cocktail menu has almost 20 martini variations ($11), with a number of sweet and fruity concoctions. If you’re looking for a traditional martini, peruse the classic cocktails ($9) menu. The classic bases are nicely covered with an Old Fashioned, Manhattan, Gin Martini and The Last Word. The Last Word is a lesser-known classic, made with gin, green Chartreuse, lime juice and Luxardo liqueur.
For those unfamiliar — like I was — the term “European bottle service” means a server will help you select a bottle of liquor ($150-$1,500), present some cocktail options and basically cater to your every whim. Besides being easy on the eyes, these servers are your “personal bartenders” who will make drinks at the table for you and are assisted by a “busser” who’ll retrieve more bottles, glasses, ice, etc.
The extensive food menu consists of a number of appetizers ($8-12), flatbreads ($10-12) and small plates ($14-26). The small plates menu is the most upscale, and it features beef tenderloin medallions ($24), Kobe sliders ($14) and jumbo scallops ($18). The upstairs kitchen closes at 11 p.m., but the bar stays open. A select number of the tapas dishes are available downstairs for those enjoying the bottle service later at night.
The martini and tapas bar is open seven days a week, and the club area is open Tuesdays, Fridays and Saturdays.
Photos by Jeffry Konczal