Chef Marc Taft’s Eagerly Anticipated Brine Seafood Shack Opens April 13 at Avalon

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Morgan Lanier

Melissa Libby & Associates

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Chef Marc Taft’s Eagerly Anticipated Brine Seafood Shack Opens April 13 at Avalon

Southern California-Inspired Eatery Features a Rooftop Tiki Bar,

Soft Serve Ice Cream and Walk-Up Window

ATLANTA (April 7, 2017) - After months of eager anticipation, diners will finally have a chance to sample the succulent seafood selections on the menu at executive chef and restaurateur Marc Taft’s latest, Brine Seafood Shack, opening April 13 at the super-hot Avalon retail complex in Alpharetta.

“When we looked at expanding outside the Perimeter, Avalon was a home run for us because it’s centrally located and such a great destination for shopping and dining,” says Taft. “The space is just a gorgeous jewel box.”

The menu, created by Taft and Brine chef de cuisine David Connolly, previously of Two Urban Licks and Tap in Atlanta and Michelin-starred Spiaggia in Chicago, includes dishes such as tuna poke with avocado, yuzu, soy and taro;  clam rolls on brioche with lemon-caper tartar; simply grilled fish, lobster rolls, fish stew, clam fritters, fresh oysters and fish tacos.

“We’re bringing a vacation vibe to the dining experience,” says Taft. “I’ve spent a lot of time on the West Coast, where they really know how to make the most of a relaxed atmosphere and fresh, delicious seafood. That’s our model for Brine.”

That experience includes the rooftop bar, which features fresh, tiki-style craft cocktails 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.

The Cape Cod-meets-Santa Monica seafood menu 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.

Brine is the latest dining concept from Southern Fried Hospitality, which provides management and development for Taft’s four restaurants - Chicken and the Egg, Brine Seafood Shack, FEED – Fried Chicken & Such (scheduled to open late spring in The Battery Atlanta adjacent to SunTrust Park) and CO-OP Community Table + Bar (scheduled to open April 2018 in Forsyth County’s HALCYON Development). The company also plans to expand its consulting services to both restaurants and hotel F&B operations.

The 150-seat Brine Seafood Shack is located in phase two at Avalon in Alpharetta. For more information, call 470.226.2190 or visit brineseafood.com.

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