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

Atlanta Braves Hit Homerun with Chef Marc Taft’s FEED – Fried Chicken & Such

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New Fast Casual Concept Up to Bat at SunTrust Park in 2017 with Buckets of Chicken and a Full Bar

Growing up in Alabama, Marc Taft loved two things — the Atlanta Braves on TV and his grandmother’s juicy fried chicken. Now, the chef and restaurateur behind Marietta’s popular Chicken and the Egg is bringing his signature dish and some favorite Southern sides to The Battery Atlanta, the new live-work-play development adjacent to SunTrust Park, the brand-new home of the Atlanta Braves. FEED – Fried Chicken & Such is being readied to debut in March 2017, a month before first pitch.

“Some of my favorite childhood memories revolve around a plate of my grandmother’s fried chicken, mashed potatoes, fresh pole beans and a warm biscuit or a hunk of cornbread,” says Taft. “In the South, fried chicken is practically a religion. It needs to be treated with respect, and that’s our mission at FEED.”

In addition to buckets of chicken, fried chicken tenders and Nashville hot chicken, FEED features other Southern favorites, including North Carolina catfish, Texas-style country fried steak, meatloaf, braised greens, macaroni and cheese, green beans and fried green tomatoes, all made from scratch. There will also be healthier options including grilled chicken and salads. Desserts will include soft serve ice cream, milk shakes, pies and other fresh baked treats.

“Our goal is to serve families a supper that tastes like the chicken I watched my grandmother fry up in her cast iron skillet each Sunday and for church socials,” says Taft. “It’s about starting with the highest quality chicken, using a unique brine and seasoning, and adding her special ingredient, love.”

While FEED will offer fast counter service on game days, diners coming for lunch and dinner the rest of the year can enjoy a more relaxed, full-service dining area as well. Thanks to The Battery Atlanta’s open container policy, beverages from the fully stocked bar can be taken outside the restaurant walls.

The space, designed by Jay George, will evoke memories of the rural roadside eateries where Taft ate as a kid, traveling between Alabama and East Tennessee to see his grandmother. (press release courtesy of Emily at Melissa Libby & Associates)

900 Battery Avenue SE

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