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Sustainable Seafood on Menus

Nothing makes me as anxious as ordering seafood in restaurants. I must look like a nutjob when I play twenty questions with a server, who more than likely has no clue about the exact provenance and life cycle of the fish or shellfish. At the very least, I need to know whether those shrimp and that salmon are domestic, imported, wild-caught, or farm-raised. And I can't just have an oyster po'boy, either. "What kind of oysters?" I whine.

Goin’ Coastal Anchors in Virginia-Highland

ATL Food Chatter: July 19, 2010 (To receive the Chatter and other culinary tidbits directly in your inbox, sign up for our weekly dining newsletter)A suburban-based restaurant group has docked their popular Southern seafood bistro in one of landlocked Atlanta’s most urbane neighborhoods. Goin’ Coastal is a back-to-basics neighborhood seafood joint from executive chef and co-owner Zach Kell and business partner Seth Hendricks. They opened their second location last Wednesday in the Virginia-Highland neighborhood. Their first restaurant of the same name opened in Canton two-and-a-half years ago. Like its suburban sibling, the new venture features a menu that embraces sustainable seafood along with seasonal, locally sourced ingredients.

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