Details Emerge For Brine Seafood Shack, Coming To Avalon Spring 2017

Southern California-inspired eatery will feature a rooftop tiki bar, walk-up takeout window.

Southern California-inspired eatery will feature a rooftop tiki bar, walk-up takeout window.

UPDATE (April 7, 2017): Here’s The Menu For Brine Seafood Shack, Opening in Avalon April 13

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Marc Taft, the executive chef and restaurateur behind Marietta’s farm-to-table restaurant Chicken and the Egg, is planning Brine Seafood Shack in Alpharetta, according to a press release Tuesday.

Brine Seafood Shack, under Taft’s restaurant group Southern Fried Hospitality, is set to debut spring 2017 in the second phase of the Avalon mixed-use development.

“I’ve always been enamored of how Southern California does seafood,” Taft said in the release.

“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.”

Brine Seafood Shack would serve up items like lobster rolls, fish stew, clam fritters, tuna poke, oysters and fish tacos, under the direction of Taft and Brine chef de cuisine David Connolly, previously of Two Urban Licks and Tap in Atlanta, and Michelin-starred Spiaggia in Chicago.

A rooftop bar could feature 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, plans call for 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.

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.

“Just like at Chicken and the Egg, we’re dedicated to bringing only the finest-sourced ingredients to our customers at Brine.”

The 150-seat Brine Seafood Shack is being designed by Jay George.

Caleb J. Spivak

Caleb J. Spivak

Caleb J. Spivak

Caleb J. Spivak