THE EXPERIENCE

Executive chef and restaurateur Marc Taft, who brought the ultra-successful farm-to-table restaurant Chicken and the Egg to Marietta in 2011, is now adding a fresh seafood alternative to Alpharetta with Brine Seafood Shack.

 

The restaurant’s Cape Cod-meets-Santa Monica menu was inspired by Taft’s time spent on the West Coast. “I’ve always been enamored of how Southern California does seafood,” says Taft. “It’s fresh, it’s healthy and there’s a laid-back vibe. It always feels like a vacation getaway. That’s exactly the kind of relaxed environment we want to bring to diners at Brine.”

Sustainable Seafood
The culinary team at Brine follows the sustainable practices outlined by the Monterey Bay Seafood Watch, the nonprofit dedicated to empower consumers and restaurants to make choices that result in healthy oceans.

The experience

A rooftop bar will feature fresh, tiki-style craft cocktails served next to fire pits under a retractable roof. Downstairs, a raw bar and classic boat drinks are on the menu. For diners on the go, there’s a walk-up window inspired by New England clam shacks where you can grab takeout, soft serve ice cream, milkshakes and even cocktails, wine and beer to enjoy while strolling through Avalon.

The Menu

Think really good lobster rolls, fish stew, clam fritters, tuna poke, fresh oysters and fish tacos, all overseen by Taft and Brine chef de cuisine David Connolly, previously of Two Urban Licks and Tap in Atlanta and Michelin-starred Spiaggia in Chicago.

The Food

Brine’s seafood will follow the sustainable practices outlined by the Monterey Bay Seafood Watch, the nonprofit dedicated to empowering consumers and restaurants to make choices that result in healthy oceans. Much of the seafood from New England, the West Coast and the Gulf region will be geo-tagged so Brine chefs know precisely where the fish was caught, down to the captain’s name and boat.

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