Tucked back in the corner of the Merchants Walk shopping area, grows Seed.

Dear Seed,

You’ve been open for about a year and a half now, and I think I should be honest with you. No more keeping it inside. The truth is, I just can’t get enough of you. Look, I’m not a professional food writer or restaurant reviewer. No Redneck Ruth Reichl. I’m just a hungry woman with a good palate who strives to eat healthy meals. Yes, I said hungry. I don’t nibble and pick, I eat, as much as my middle-aged metabolism will allow. I know food–food and I go way back–and I love what you are doing with yours.

Seed Owner and Executive Chef , Doug Turbush, checks plated entrees before they go out to tables.

With Seed’s farm-to-table Modern-American Cuisine and the phenomenal Doug Turbush at the helm, you had me at “Hello, let me tell you about our specials.” Oh Doug, with your years of Buckhead experience, a former executive chef at Nava and Bluepointe, you could have gone anywhere. But, you committed yourself fully to local growers and opened your life-long dream restaurant right here in East Cobb, just down the street from me. Your menu, ever-changing, following the seasons, calls to me. On a recent night out with friends, just look at the gorgeous, insanely delicious food you delivered to our table:

Corn and Cheddar Hush Puppies


Butterbean Hummus. Fresh, sweet, summer butter beans.


Georgia Peach Salad with Goat Cheese


Organic Chicken Schnitzel in Miso Mustard Sauce topped with Arugula, Lemon & Parmesan … with an extra side of Caramelized Brussels Sprouts & Cauliflower.


Sea Scallops in Baby Vidalia Onion Risotto with Spring Vegetables & Salsa Verde


Mahi-Mahi over Locally Grown Vegetable Succotash (field peas, butterbeans, sweet corn)


The B. K. Veggie Grinder — Grilled Organic Vegetables & Young Cheddar on Herb Focaccia spread with Garlic Aioli


Bacon-Wrapped Meatloaf with Smoked Pepper Sauce served with Baby Carrots & Asparagus over Garlic Whipped Potatoes … yes, even the meatloaf is a divine concoction


Grilled Scottish Salmon with Georgia Field Pea Succotash in a Roasted Lemon Vinaigrette

Just HOW am I supposed to control myself? I’m all giddy whenever people even mention plans for dining out, chirping in immediately “Have you been to Seed? You just HAVE to go to Seed!” Seriously, I’m interrupting conversations with people I don’t even know–on the elevator, in the ladies room, with the technician trying to make comforting small-talk during my mammogram. (Yep. I’ll let you sit with that one a minute while you check out the desserts we sampled.)

Chocolate Peanut Butter Parfait with Banana Ice Cream and Peanut Brittle


Goat Cheese Cheesecake with Red Berry Prosecco Sorbet and Pistachio Crisp


Chocolate Chunk Skillet Cookie with Vanilla Bean Ice Cream and Hot Fudge

And, Seed, if this were not enough to send me right over the edge of reason, now you are expanding into the adjacent space with the addition of Stem Wine Bar.  In just a few short weeks you’re bringing us a whole new experience, offering a carefully-curated wine list and serving small plates, charcuterie and artisan cheeses to complement your wines. Tastings, wine flights, sommelier-led events–all reverberating with the same style sprung up from Seed. I. CAN. NOT. WAIT.

Chef Doug Turbush chose North Atlanta suburb, East Cobb, to plant his dream restaurant. Good move, sir. Well played.

Make your reservations to enjoy dinner, lunch, or Sunday brunch!

Seed Kitchen & Bar

1311 Johnson Ferry Road, Suite 504

Marietta, GA  30068




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