The Swanson– Serving up good, southern food

Known for its southern charm and scratch cooking, The Swanson, located at 933 Carroll St., continues to bring in a crowd of customers near and far.

Owners Mike and Kim Sheridan of Perry opened The Swanson in 2002, which was then the Cox-Swanson home. Their dream was to serve southern food with a touch of elegance.

With 30 years of experience as a chef, General Manager Calvin Clark has been working at the restaurant for five and a half years. He said the original concept of the restaurant was upscale.

“She (Kim) since switched it to southern, which is what she knows, having grown up with her mom who’s an amazing cook,” he said.

In 2006, Kim switched from upscale to more of a southern style, Clark said. Throughout the years, The Swanson has become famous for white tablecloths, charming ambience, fried green tomatoes and its little biscuits. Clark said Kim likes to also have a fresh flower on every table.

He said The Swanson has a lot of history. The building is more than 100 years old. Mike renovated the building when they purchased it; however, some architectural details of the building were not changed. Clark said the fireplaces are all original, although there is no longer a chimney. He noted the building was once used as a church day care and a travel agency.

“We’re unique,” he said.

According to the history on the restaurant, “The Cox-Swanson home was famous long before its doors were opened as one of the south’s premier dining destinations. In 1790, Mr. Bennett constructed and began a livery stable. In the 1880s, a three-room house was added to the property and was the home of former Perry Mayor Cox.

“The home was purchased in 1903 by Ms. Norine Swanson Jones’ grandmother, Nora Singleton Cox. In 1909, two bedrooms and a large hall were added, transforming the structure into the house we know today. The restaurant was named for Ms. Norine Swanson-Jones. Ms. Norine established Perry’s very first kindergarten in her home in the 1930s.

“Whether it’s enjoying lunch on the porch or dinner with friends in one of our beautifully decorated rooms, The Swanson is now a must for great food and excellent service, paired with an inviting atmosphere and southern charm.”

Clark revealed that a Christmas card written in 1938 to the former owner was found in the wall of the yellow room during renovation. It currently hangs framed on the wall near the bathrooms.

“The lady who lived here when she was little comes throughout the years and has dinner,” he said.

Clark said all of the restaurant’s recipes are by Kim.

“She’s done a really good job with keeping it traditional southern,” he said, noting all of the recipes are fresh. “People say the scratch cooking reminds them of the way their mom or grandmother cooked growing up. That’s the biggest thing.”

He said their collard greens come locally from Warner Robins. They try to use local produce as often as they can.

Clark said they’re known for their fried chicken. He said the secret is the saltwater brine, which helps the chicken retain moisture when cooked.

“Our fried green tomatoes are quite the hit, too,” he added.

Clark said their food is made fresh every day. He mentioned they’re developing a stuffed collard greens entrée — a seasoned beef mixture with a collard green leaf wrapped around it and baked and served with a sweet tomato creole sauce. They’re hoping to offer this new menu item to customers in about a month.

They’re also bringing back creamed corn and adding sliced tomatoes and deviled eggs as a side. Clark said the menu prices are reasonable. Meals range from $7.95 to $18.

Clark said they have 30 employees, and the assistant manager is Rebecca Conner.

“I can’t do it without her,” he said.

In 2010, The Swanson was honored by Garden & Gun magazine for being the only Georgia restaurant selected as one of “The Best Chicken Joints in the South” (July edition 2010).

For lunch, the restaurant is open Monday through Sunday from 11 a.m. to 2 p.m. On Sunday, the menu is limited. For supper, it’s open Monday through Thursday from 5 to 8 p.m. and Friday and Saturday from 5 to 9 p.m. For more information, visit www.theswanson.com.

HHJ News