Last Thursday evening B and I had the pleasure of finally trying SEED Kitchen & Wine Bar in East Cobb (Marietta, GA). I met the Chef a few weeks ago when we attended the Best of Atlanta Party. SEED is a local farm-to-table restaurant that uses ingredients sourced from local farms and changes their menu seasonally to reflect what’s in season in the area. My kind of place.
I would describe the cuisine at SEED as a mix of contemporary southern dishes with a touch of Asian flavor. They really do an exceptional job of creating unique dishes to appeal to every taste palette.
The restaurant interior is very modern with top to bottom windows surrounding the exterior walls. This provides for a great amount of natural light creating a fresh and clean look to the dining area. They have a large bar section as well as booths, 2-4 seat tables in the middle and larger tables around the outside of the room. SEED also owns the wine bar located right next door to it so B and I have already made a note we’ll need to stop there after work one day.
Since they also own the wine bar next door their wine list is pretty outstanding and lists some amazing reserve wines that you can either get in a 3oz, 6oz, or full pour glass.
For starters we began with the Smoked Chicken Tacos with pimento grits, chipotle lime crema and piquilo peppers. Not only were these the cutest tacos I’ve ever seen but they were outstanding! The smoky and spicy flavors combined so well together! Plus I love their homemade corn tortilla shell.
Next we had the white corn grit fritters with jalapeno pepper jelly. The waitress said these were her favorite and I can definitely see why! I absolutely LOVED the jalapeno jelly paired with a fritter!
For dinner B ordered the flounder fresh from North Carolina with roasted cauliflower and Brussels sprouts and a thai herb vinaigrette. The Brussels and cauliflower were glazed with the most delicious coating to give them just a sweet yet crunchy taste.
I went with the slow cooked soy glazed beef short ribs with a celery root puree, rosemary crumbs and Asian pear. Out of this world amazing! The short ribs fell apart perfectly as you cut into them and I loved the combination of flavors here. Not to mention the celery root puree. This almost tasted like a potato puree to me which added a nice starch compliment without being too overbearing like whole roasted potatoes.
For dessert we split the strawberry panna cotta with a balsamic glaze and a lemon sorbet. SO refreshing and a delicious way to cleanse your pallet after such rich food combinations!
I was pretty blown away by all of these dishes and the fact that I discovered an AMAZING farm to table restaurant outside the perimeter of Atlanta! No need to battle all that downtown traffic for good food. It’s right in my neck of the woods now! If you live in the Marietta/Atlanta area you definitely need to add SEED to your “must try” list!