South Main Kitchen

South Main Kitchen Restaurant Review:

A restored historic Alpharetta building offers its comforting rustic interior for this wood-and-brick-finished dining space set with intimate tables for two and communal tables. Founding chef Christy Stone has gone on to other endeavors, leaving Andy Long to govern the menu. Indulge in the kale salad. Beef and seafood are strong suits, always simply prepared and appropriately embellished with a fine variety of sides. North Carolina's Joyce Farms supplies the chicken for a roulade of chicken thigh. Sea Island, off the Georgia coast, provides the red peas. Desserts are made in-house, and include a flourless chocolate cake and a mascarpone cheesecake. The wine list, heavy on reds and ranging from Old World to New World options, comprises well-chosen labels. Local brews lend additional intrigue, and cocktails appeal with some unusual concoctions.