Drift Fish House & Oyster Bar Sets Sail in Marietta on Feb. 28

For more information:

 Emily Connolly or Morgan Dyches

Melissa Libby & Associates

404-816-3068

emilyc@melissalibbypr.com

                                                                              morgan@melissalibbypr.com

DRIFT FISH HOUSE & OYSTER BAR SETS SAIL IN MARIETTA ON FEB. 28
Third Destination From Restaurateur Doug Turbush Features Chef-Driven Seafood

In an Upscale Casual Setting at The Avenue East Cobb

ATLANTA (Feb. 25, 2016) - Diners searching for upscale seafood in a casual setting have a new home port as Drift Fish House & Oyster Bar opens at The Avenue East Cobb on Sunday, Feb. 28. The latest dining destination from chef Doug Turbush, the restaurateur behind the popular Marietta restaurants Seed Kitchen & Bar and Stem Wine Bar, delivers a chef-driven approach to sustainable seafood, with a breezy yet sophisticated feel and the high level of service guests have come to expect from Turbush and his restaurants.

"The East Cobb community has been really good to us, and our whole team is excited to open the doors on this restaurant and welcome our loyal guests along with new friends and neighbors at The Avenue," says Turbush. "This area has become a true foodie destination, which has made it really fun for us to create this menu and come up with new flavor profiles to share."

Drift’s menu, which Turbush crafted with executive chef Brendan Keenan, is an appealing mix of shareable plates, raw bar favorites and delectable entrées. There is an impressive array of eight varieties of raw oysters, including Kumamoto from Washington, Beausoleil from Canada, Island Creek from Massachusetts, and Murder Point from Alabama. Dinner offerings range from Portuguese fish stew and Carolina trout with bánh mì flavors to seafood po’ boys and lobster rolls. Guests will want to start with crab beignets or Blue Hill Bay mussels and end with a French silk pie or pineapple upside down cake with homemade rum raisin ice cream from pastry chef Addison Dudek.

The 5,260-square-foot space, created by design studio ai3, includes a spacious 117-person dining room exuding an al fresco feel thanks to liberal use of exterior furniture and enhanced by a twinkling ceiling of string lights. The beach theme is also reflected in the “Oar Room,” which features approximately 100 oars and paddles hung from the ceiling. The restaurant's interior boasts a handsomely appointed 18-seat bar area with an extra-deep bar top beneath a cover of sail cloth, and an eight-seat oyster bar that backs up to a wood-burning oven.

There’s also ample seating on the outdoor patio, including table seating for 41 and an eight-seat patio bar. The patio area is surrounded by wood planters and is partially covered by a blue awning, further adding to the coastal feel. Capacity for the entire restaurant and bar is 192 guests.

Custom-built furniture and sculptures from local artisans accentuate the space and complement a collection of antique oyster cans on display. David Adams of Mill and Forge created fish-inspired curved steel sculptures in the dining room, while Skylar Morgan Furniture Design and John-Patrick McChesney of Dangerous Color Handmade built custom tables with nods to the nautical theme used throughout the restaurant.

In addition to Keenan, the team at Drift includes director of operations and sommelier Jason Raymond and bar manager Jose Pereiro. Raymond, who previously served in both roles at Seed Kitchen & Bar and Stem Wine Bar, has curated 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. Likewise, Pereiro has developed a program of craft cocktails that focuses on top-notch spirits and ingredients, living up to the same standard of quality set by Keenan’s menu.  Not to mention, the list of adult beverages is fun to read, with names like Oaxaca The Plank (mezcal, Gran Classico, banana, lime), Cut and Rum (Banks rum, Abuelo aged rum, Byrrh Grand Quinquina, Luxardo Amaro Abano) and Holy Mackerel (blended scotch, Foro Amaro, Cocchi Vermouth di Torino, absinthe, Boker's Bitters).

Drift Fish House & Oyster Bar serves dinner nightly, with lunch and brunch service to follow at a later date. Drift is located in The Avenue East Cobb at 4475 Roswell Road in Marietta. For more information, call 770-635-7641 or visit driftoysterbar.com.

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