Spring Restaurant
New American restaurant · Marietta ·
Michelin-starred New American dishes & natural wines
Michelin-starred New American dishes & natural wines
"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
"A one-Michelin-starred restaurant whose Brian So–created gochujang sabayon yukhoe (a spicy Korean beef tartare) was a showstopper at a recent event, composed of beef tartare mixed with Korean pear, cucumber, and a gochujang egg-yolk sauce and meant to be spooned into seaweed for a refreshing, fiery bite. The chef plans to serve two different yukhoe dishes at a second location opening in July." - Henna Bakshi
"From the team behind Spring in Marietta, Spring 2nd Branch will open on Marietta Square later this year. Unlike their New American spot, the focus here will be on casual Korean cuisine. Expect dolsot. bibimbap, mandu, tteokbokki, and naengmyeon. Tons of Korean beer, soju, and wines will also be on the menu. We haven’t been here yet, but want you to know this spot exists." - Jacinta Howard
"Brian So is known for his unfussy, minimalist approach to seasonal fare. His desserts are further proof that sometimes less is more. For example, fresh strawberries on an olive oil cake with ice wine vinegar and chantilly let the seasonal fruit shine, while the rice pudding and cruller sing with joy." - Lia Picard
"One-Michelin-starred Spring Restaurant, owned by chef Brian So and partner Daniel Crawford, features a tight, seasonally inspired menu of dishes paired with a curated list of natural and biodynamic wines. An example of the menu may include a foie gras terrine and sockeye salmon crudo, entrees like grilled wagyu flatiron steak and braised short rib, or a whole fish course. Never skip the desserts at Spring, which change often and incorporate herbs, fruits, and other ingredients of the season. The small dining room lends itself nicely to both intimate dinners as well as larger groups catching up over bottles of wine and a meal. Reservations are highly encouraged. Best for: Seasonal fine dining menu." - Eater Staff