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Marc Taft, owner of Chicken and the Egg, is opening Brine Seafood Shack on April 13.
Two and a half years after it first opened, Alpharetta's Avalon development will double in size with the grand opening of its next phase, Boulevard East, on April 13.
The Castle, a historic Midtown building dating back to 1910, will be renovated and reopened as a restaurant, bar, event space, and luxury suites in the next year. Marc Taft, chef and owner of Chicken and the Egg, has partnered with architect and industrial artist Mike Latham to transform the 12,000-square-foot space on 15th Street across from the Woodruff Arts Center into a white tablecloth, Southern-inspired restaurant with a bar, a separate late-night bar, plus four or five hotel suites with spa-like bathrooms. The restaurant and bars will open in October, with the event space to follow in the spring of 2014, and the suites shortly thereafter.
According to Benjamin Castro, the new executive chef at the Mill Kitchen & Bar in Roswell, the restaurant’s opening chef, Marc Taft (chef/owner of Chicken and the Egg in Marietta) “had a tantrum and walked out in the middle of a shift” about two weeks ago. Castro did not see the event firsthand but instead is relying on what he heard from his staff. Taft, however, says a difference in philosophies with the owners led him to leave the restaurant without notice after multiple attempts to work out their differences. Taft denies having a temper tantrum and says he absolutely completed his shift.
ATL Food Chatter: July 26, 2011 (To receive the Chatter and other culinary tidbits directly in your inbox, sign up for our weekly dining newsletter)When Pacci, the restaurant housed in what was previously Midtown’s Palomar Hotel, closed in March after Marriott bought the property, general manager Marc Taft decided to open his own restaurant. Chicken and the Egg, serving “modern farmstead fare,” will open on August 1. His venture brings the Southern farm-to-table trend to Marietta (800 Whitlock Avenue, 678-388-8813, chickandtheegg.com) with dishes like black-eyed pea and country ham chowder; peach and prosciutto flatbread; grilled Carolina catfish with succotash, and fried peach pie with boiled peanut and sorghum ice cream.