Tuesday, November 15, 2016

Chef Marc Taft to Debut Brine Seafood Shack at Alpharetta’s Avalon in Spring 2017

For more information:
 Emily Connolly or Morgan Lanier
Melissa Libby & Associates

Southern California-inspired eatery will feature a rooftop tiki bar, 
walk-up takeout window

ATLANTA (Nov. 15, 2016) — Executive chef and restaurateur Marc Taft, who brought the ultra-successful farm-to-table restaurant Chicken and the Egg to Marietta in 2011, is now adding a fresh seafood alternative to Alpharetta with Brine Seafood Shack. The latest from Taft’s Southern Fried Hospitality is set to debut this spring in the super-hot Avalon retail complex.

The restaurant’s Cape Cod-meets-Santa Monica menu was inspired by Taft’s time spent on the West Coast. “I’ve always been enamored of how Southern California does seafood,” says Taft. “It’s fresh, it’s healthy and there’s a laid-back vibe. It always feels like a vacation getaway. That’s exactly the kind of relaxed environment we want to bring to diners at Brine.”

On the menu: think really good lobster rolls, fish stew, clam fritters, tuna poke, fresh oysters and fish tacos, all overseen by Taft and Brine chef de cuisine David Connolly, previously of Two Urban Licks and Tap in Atlanta and Michelin-starred Spiaggia in Chicago.

A rooftop bar will feature fresh, tiki-style craft cocktails served next to fire pits under a retractable roof. Downstairs, a raw bar and classic boat drinks are on the menu. For diners on the go, there’s a walk-up window inspired by New England clam shacks where you can grab takeout, soft serve ice cream, milkshakes and even cocktails, wine and beer to enjoy while strolling through Avalon.

Brine’s seafood will follow the sustainable practices outlined by the Monterey Bay Seafood Watch, the nonprofit dedicated to empowering consumers and restaurants to make choices that result in healthy oceans.  Much of the seafood from New England, the West Coast and the Gulf region will be geo-tagged so Brine chefs know precisely where the fish was caught, down to the captain’s name and boat.

“Just like at Chicken and the Egg, we’re dedicated to bringing only the finest-sourced ingredients to our customers at Brine,” says Taft. 

The 150-seat Brine Seafood Shack, designed by Jay George, is located in phase two at Avalon in Alpharetta.

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