Nestled in a cozy spot, this New American restaurant dazzles with seasonal dishes and a splendid natural wine selection, ensuring a memorable dining experience.
"Spring is a fine dining restaurant on Marietta Square with top-tier New American food and lots of small town charm. Cargo trains rumbling by just outside add to the unfussy allure of the cozy brick-walled restaurant, housed in an old lumberyard storage room. If you come in after a busy day, leave the major decision-making at the door. Everything on the small menu is well-executed, from flaky grouper served with fried eggplant to a butter-soft steak served with an herby bean salad. They don’t serve cocktails here, but the extensive wine list (curated from regions around the world) is a great reason to order that bottle of Syrah and settle in for a long dinner conversation." - nina reeder, jacinta howard, juli horsford
"Co-owned by chef Brian So, freshly Michelin-star minted Spring features a tight, seasonally driven menu of dishes paired with an equally curated list of natural and biodynamic wines. Start with the persimmon salad and head into braised beef with turnip and mushroom. Never skip dessert at Spring. The small dining room lends itself nicely to intimate dinner dates and small celebratory meals over a bottle of wine." - Eater Staff
"A newly Michelin-minted restaurant in Marietta, also a semifinalist in the James Beard Foundation awards." - Henna Bakshi
"The tight menu of dishes at chef Brian So’s Marietta restaurant, newly minted with a Michelin star, showcases each season and changes frequently. Spring’s carefully selected wines are meant to pair with So’s beautifully composed food. While the grape varietals may lean toward the familiar, many wines are organic, biodynamic, or simply hard to find in retail. The small dining room here is cozy, warm, and intimate, so reservations are necessary." - Eater Staff
"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." - Eater Staff
