On the heels of the recent opening of Drift Fish House & Oyster Bar in Marietta comes news that farm-to-table restaurant Spring will unlock doors in Marietta Square in mid-to-late April.
Spring will be located at 90 Marietta Station Walk. It is the first solo venture by chef Brian So. He is a Kennesaw native and most recently helmed the kitchen at Korean-Southern fusion restaurant Sobban, which closed its doors in Decatur last December.
Spring will take the spot formerly occupied by Le Café Crepe, as first reported by Atlanta Magazine. In this small, 46-seat space, So will offer a tight menu that highlights local bounty from land and sea.
“We want to be serving as much locally produced food as possible,” said So. That means produce from Georgia, but primarily from the Atlanta area. Meat, he said would hail from the Southeast, with seafood coming from the Gulf of Mexico and lower Atlantic. Although dishes will be composed plates, expect food that is “cooked simply and naturally” to showcase the fresh flavors. "The menu will be small but we will work hard to have something for everyone. There will always a seafood, red meat, white meat and vegetarian option,” So said.
Like the food menu, beverage options will stay focused and narrow, with an eye on natural wines and craft beer. Look for around 25 wines, primarily by the glass. Beer will “not be exclusively local but will certainly include local, especially breweries near Marietta,” said Daniel Crawford, the Miller Union bartender and server who is the consultant for the beverage program at Spring.
So explained that he chose to open his restaurant in Marietta to be near to family and because he likes “the feel of being out here instead of the city.” Upon graduating from the Culinary Institute of America in Hyde Park, New York, So worked at a hotel in West Palm Beach, Fla. He then staged at two lauded restaurants in San Francisco: Coi and Benu. He returned to Atlanta to join the culinary crew at One-Eared Stag and later helped open Sobban. He departed from Sobban last summer to focus his efforts on Spring.
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