Seed Kitchen & Bar

Seed Kitchen & Bar Restaurant Review:

About the restaurant: After establishing his culinary credits in Buckhead, Doug Turbush moved to the 'burbs in 2012 to open Seed Kitchen & Bar, a chef-driven establishment highlighting locally produced products. Its adjacent sibling, Stem Wine Bar, opened soon after. High ceilings and hard surfaces ramp up the considerable noise level in this sleek space with a contemporary design.

Food & Drinks: Turbush's seasonal menus change frequently. First, check out starters such as a half dozen cold-water oysters; the accompanying Champagne celery mignonette doesn’t compromise their pristine flavor as so many do. Or share the white corn grits fritters that benefit from a melted dab of Sweet Grass Dairy's Thomasville Tomme enclosed within. The house butternut squash bisque with pumpkin seeds works as a fine seasonal starter. The burger is a good one, thick, and with a layer of white cheddar on top; we also enjoyed a hickory-smoked pork chop with braised local greens. Steak offerings have been simplified to just two: a hanger steak and a seven-ounce filet. Vegetarians would like the sweet potato ravioli with brown butter and sage, a seasonal regular. Desserts change with the seasons as well, but the tres leches cake and the chocolate peanut butter parfait co-rank as signature sweets. Seed's wide-ranging wine list offers many choices by the glass; reds used to be served too warm but now are poured at least at 60°F.