

26

"In a small, well‑appointed Marietta space with exposed brick and a vaulted dark‑wood ceiling, I encountered a tightly edited contemporary American menu where skillful, simple cooking lets ingredients speak—the house‑made sourdough with garlic chive butter is delicious, the pan‑seared wild king salmon topped with Hollandaise and trout roe is a standout, and a maple‑glazed cruller with sliced almonds in amaretto crème anglaise is a bold dessert; note that the restaurant is temporarily closed." - The MICHELIN Guide