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CHEF MARC TAFT TO DEBUT BRINE SEAFOOD
SHACK AT
ALPHARETTA’S AVALON IN SPRING 2017
ALPHARETTA’S AVALON IN SPRING 2017
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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