Doug Turbush energized East Cobb dining two years ago when he opened Seed, which combined natty design with a smart menu mixing regional and global flavors. It drew immediate and ceaseless crowds. Turbush, along with chef de cuisine Brendan Keenan and manager/sommelier Jason Raymond, has done it again with this sophisticated wine bar.
Hundreds of glimmering wine glasses hang above a horseshoe-shaped bar that takes up half of the room (the rest is filled with tall bar tables). A small kitchen assembles handsome boards of charcuterie and cheese; platters of oysters on ice; and small plates such as Georgia shrimp in a warming garlic, chile, and parsley sauce, or a soft-boiled farm egg buoyed by sunchoke puree, roasted mushrooms, and prosciutto.
A worldly, thoughtfully curated wine program breaks varietals into classic and adventurous categories. Pay special attention to the short list of rarer, pricier reds—including juicy fruit bombs from regions like Bordeaux and Napa—available in three-ounce or six-ounce pours from an Enomatic dispenser that preserves the wine's freshness.