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Seed Kitchen & Bar

1311 Johnson Ferry Rd., Ste. 504 (Roswell Rd.) Send to Phone
678-214-6888
At Seed and adjacent Stem Wine Bar, chef Doug Turbush has fine stages for showcasing his considerable culinary skills.

Cuisine
Open
Lunch Mon.-Sat., Dinner nightly, Brunch Sun.
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Seed Kitchen & Bar, Marietta, GA

Seed Kitchen & Bar Restaurant Review

: 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. 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. Ask sommelier Chris McNeil for guidance. High ceilings and hard surfaces ramp up the considerable noise level in this sleek space with a contemporary design.



RESTAURANT AWARDS

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