Courtesy of Aidan Thomas Hornaday
A Kennesaw native, former Sobban chef Brian So is returning to his roots and opening a farm-to-table restaurant called Spring in the Marietta Square mid-April. Named after his favorite season, Spring will offer a small but highly curated menu that changes based on the availability of local ingredients. “We’re going to concentrate on using the highest quality ingredients and cooking as simply and naturally as possible without masking flavors or adding too much cream, butter, and salt,” So says.
He says the menu will always have a fresh pasta (such as crab tagliatelle), a crudo or tartar appetizer, and local fish, chicken, and meat. Items may include grilled lamb with potato puree, broccoli rabe, and caramelized onion; pan-roasted poussin with potatoes, baby leeks, and heirloom carrots; sautéed trout with charred artichoke, turnip, and fava beans; and farro with green garlic, morels, and peas. So will also be the pastry chef, focusing on lighter, fruit-based desserts such as cherry and pistachio rice pudding and strawberry-rhubarb vanilla parfait. A three-course meal for one will cost about $50. “We’re trying to keep it as light and vibrant as possible,” he says.
Spring will offer a beer and wine list compiled by Miller Union’s Daniel Crawford. The wines will be organic and biodynamic, while the beers are craft (like Red Hare, Orpheus, and Creature Comforts).
Formerly Le Café Crepe and once a cotton mill, the space is being restored to highlight more of its original bones, from hardwood floors to brick walls. It will seat about 40 diners, and reservations are recommended.
