Atlanta restaurant reviews, culinary news, and gluttonous gossip by admitted foodaholic Serina Patrick

Seed Kitchen & Bar


Poor Seed Front 037Although it’s quite a trek, LC and I were excited to meet new friends TK and his wife MK for dinner in East Cobb at Seed Kitchen & Bar. After a disappointing first visit, they were invited to return and have since found the food consistently fantastic.

Owner and chef Doug Turbush, formerly of Buckhead Life’s (sadly closed) Bluepointe and Nava, prepares locally sourced vegetables and sustainably farmed and fished proteins with a Southern flair. Guests can also find several dishes with an Asian accent, an homage to his travels and years at Bluepointe.
Appetizers at Seed
Of the dozen or so starters, we decided on the white corn grit fritters.  We swirled the rich fried fritters through the addictive jalapeno jelly that decorated the plate.  We also ordered the deviled eggs, with no doubt Turbush’s version with smoked salmon, jalapeno cream, pickled onions, and capers would be stellar.

Entrees range from a rustic house made pappardelle pasta with pork ragu to a fancy 7 oz. center cut filet dressed with bearnaise or horseradish cream.  Our friends chose the Georges Bank sea scallops and the grilled Bay of Fundy salmon.
Scallops at Seed
I wanted to try the scallops too, so LC ordered them while I chose the hickory smoked and grilled pork chop, a massive cut accompanied by pimento cheese polenta and greens. I’ll be dreaming of this smoky chop all winter.

Meanwhile, the plate of seared scallops was comparatively light, paired with creamy asparagus parmesan risotto and salsa verde.
Ricotta Cheesecake at Seed
MK had a craving for Seed’s banana ice cream while LC and I agreed to share the ricotta cheesecake. Served with Georgia peaches and orange almond cream, it was elegant and light.

We had such a wonderful meal it left me wishing that a seed like this might sprout in my neighborhood.

1311 Johnson Ferry Road 678-214-6888

Seed Kitchen & Bar on Urbanspoon

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