Starting next Monday, August 1, Marietta will have a new neighborhood spot to call their own with the opening of Chicken and the Egg. The restaurant, by Marc Taft, former general manager of Pacci Ristorante, will serve what it calls “American farmstead fare” and will focus on sourcing seasonal local ingredients. Here are excerpts from the press release:
The restaurant’s name represents the cycle of life and the importance of sustainability, as well as the impact humans leave on this planet.
“Food is an integral part of the hospitality that is celebrated in the South, and I want Chicken and the Egg to be a place where guests have a sense of belonging, a place that is comfortable, familiar and takes them back to a simpler time,” says Taft. “We want to become familiar faces to the West Cobb community, and we want our patrons to feel like family.”
The menu at Chicken and the Egg features innovative twists on classic American dishes. The cuisine will incorporate seasonal ingredients from local farms and purveyors as well as sustainable beef, pork, poultry and seafood. Joseph Ramaglia, formerly the executive sous chef at Pacci Ristorante, will serve as the restaurant’s executive chef. He will work alongside Chef/Owner Marc Taft to utilize approachable ingredients that are thoughtfully constructed and highlight what the earth has to offer.
The restaurant will serve weekday lunch, nightly dinner and weekend brunch. Dinner is moderately priced with entrées ranging from $10 to $24. Lunch will be offered beginning the week of August 8 and will be served in a rotating “meat and three” format (with a la carte options as well) to allow for quick service with prices ranging from $7 to $12. Brunch will be served family style with two options – breakfast or brunch – and bottomless mimosas and a Bloody Mary Bar will be offered along with a la carte menu items at the bar. Those with a fondness of sweets will enjoy desserts created by pastry chef Karie Brown, formerly of Canoe and Repast. Chicken and the Egg is a family-friendly establishment and will also offer a children’s menu featuring quality ingredients that will make parent’s happy, while pleasing the palates of even the most finicky child.
The bar will remain open all day and will also serve a limited food menu in between meal times. Chicken and the Egg’s beverage program will feature hand-crafted cocktails, earth-friendly wine selections and artisan beers. Brandon King, formerly of Paces 88, will serve as the restaurant’s mixologist.
10:30 a.m. – 3 p.m. and 5-10 p.m. Mondays-Thursdays, 10:30 a.m.-3 p.m. and 5-11 p.m. Fridays, 9:30 a.m.-3 p.m. and 5-11 p.m. Saturdays, 8 a.m.-3 p.m. Sundays. 800 Whitlock Ave., Marietta. 678-388-8813. $-$$$.
In other news:
–by Jenny Turknett, Food & More blog
– Jenny Turknett writes about Southern and Neighborhood Fare for the AJC Dining Team. She also publishes her own blog, Going Low Carb.