The Southern California-inspired eatery will feature a rooftop Tiki Bar, soft serve ice cream, and walk-up window.
Executive Chef and Restaurateur Marc Taft will open Brine Seafood Shack April 13 as part of Avalon’s Phase II, according to a press release Friday.
“When we looked at expanding outside the Perimeter, Avalon was a home run for us because it’s centrally located and such a great destination for shopping and dining,” Taft said.
“The space is just a gorgeous jewel box.”
The menu, created by Taft and Brine Chef de Cuisine David Connolly, previously of Two Urban Licks and Tap in Atlanta and Michelin-starred Spiaggia in Chicago, includes dishes such as Tuna Poke with Avocado, Yuzu, Soy and Taro; Clam Rolls on Brioche with Lemon-Caper Tartar; Grilled Fish, Lobster Rolls, Fish Stew, Clam Fritters, Oysters and Fish Tacos.
“We’re bringing a vacation vibe to the dining experience,” Taft said.
“I’ve spent a lot of time on the West Coast, where they really know how to make the most of a relaxed atmosphere and fresh, delicious seafood. That’s our model for Brine.”
The 150-seat Brine Seafood Shack includes a rooftop bar with a retractable roof that will serve tiki-style craft cocktails.
Downstairs, a raw bar and “classic boat drinks” are on the menu.
For diners on the go, there’s 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 Seafood Shack is the latest dining concept from Southern Fried Hospitality, which provides management and development for Taft’s four restaurants: Chicken and the Egg, Brine Seafood Shack, FEED – Fried Chicken & Such (scheduled to open late spring in The Battery Atlanta adjacent to SunTrust Park) and CO-OP Community Table + Bar (scheduled to open April 2018 in Forsyth County’s HALCYON Development).
The company also plans to expand its consulting services to both restaurants and hotel F&B operations.