Brian So took one of eight spots on Atlanta’s best new restaurants list this year for his French technique-driven cooking at Spring in Marietta. His menu is tight—four appetizers, four entrees, four desserts—and he’s got full control over every element, including the complimentary house-made sourdough served with cultured butter. (It’s some of the best bread in the metro area.) Everything but the whipped chicken liver pâté on brioche changes monthly, and everything—from the shrimp bisque to the muscadine sorbet—is deserving of its place on that highly considered menu. So’s food isn’t necessarily innovative, but it’s perfect, served in a charming, minimalist space off of Marietta Square. springmarietta.com
This article originally appeared in our December 2017 issue.