The menu: Turbush's offerings begin with the likes of pimento cheese crostini with Benton's country ham and celery hearts ($6) or Thai beef salad with local organic arugula ($8), and end with the likes of pineapple upside down cake with coconut mousse ($5). In between, look for sandwiches, steaks and entree plates, such as New Bedford scallops and pork belly ($18) and Ashland Farms chicken schnitzel with miso mustard ($16).
The drinks: Atlanta's thriving cocktail culture is reflected in mixologist Chris McNeil's bar menu. His takes on vintage and modern cocktails include a pisco sour and the Seed 75 with Hayman's Old Tom gin, lemon and homemade pomegranate grenadine. The extensive wine list is curated by general manager and sommelier Jason Raymond.
The extras: Though Turbush hadn't planned to open for lunch until January, steady demand persuaded him to move up that timetable. "In early November, we were getting 40 or 50 walk-ins a day, just by leaving the door open," he said. Look for brunch soon, too.
Seed Kitchen & Bar, Marietta
Lunch: 11:30 a.m.-3 p.m. daily. Dinner: 3-10 p.m., Sundays-Thursdays; 3-11 p.m. Fridays-Saturdays.
Starters, soups and salads, $3-$9; sandwiches and small plates, $5-$9; cookies, pastries and desserts, $1-$8.
1311 Johnson Ferry Road, Suite 504, Marietta, 678-214-6888, eatatseed.com