Drift Fish House & Oyster Bar, the highly anticipated new restaurant from chef Doug Turbush , the restaurateur behind Marietta hot spots, Seed Kitchen & Bar and Stem Wine Bar , is set to open on Sunday at The Avenue East Cobb.
Billed as serving "upscale seafood in a casual setting," the menu from Turbush and executive chef Brendan Keenan mixes oysters and raw bar classics with shareable plates and entrées.
Look for offerings ranging from Portuguese fish stew and Carolina trout with bánh mì flavors to seafood po’ boys and lobster rolls. Starters will include crab beignets and Blue Hill Bay mussels. For dessert there's the likes of French silk pie and pineapple upside down cake with homemade rum raisin ice cream from pastry chef Addison Dudek.
The team at Drift includes director of operations and sommelier Jason Raymond and bar manager Jose Pereiro, who will oversee a wine list that emphasizes whites and lighter reds to complement the restaurant’s seafood offerings, as well as a selection of sparkling wines by the glass, and a craft cocktail program.
The coastal themed space, created by design studio ai3, includes a spacious dining room with an 18-seat bar area, an eight-seat oyster bar, and an outdoor patio with an eight-seat patio bar.
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