Spring

Find your way to this small but well-appointed restaurant in Marietta where exposed brick and a vaulted ceiling done in dark wood create an endearing charm. Chef Brian So oversees a tightly edited, contemporary American menu with a strong focus on seasonality. Skillful but simple cooking is the dictum here, where ingredients speak for themselves, and plates are stunning without ever being showy. The house-made sourdough with garlic chive butter is delicious, but don't fill up, as the pan-seared wild king salmon topped with Hollandaise sauce and trout roe is equally appealing. A maple-glazed cruller with sliced almonds in an amaretto crème anglaise is a bold and distinctive dessert, and the wine list is especially impressive.

• Chef Brian So and sommelier Daniel Crawford run the room as a small, seasonal operation, with a short list designed to move fast and stay fresh.
• The menu is compact by design, snacks to mains to dessert, which keeps the kitchen focused and the plates precise.
• Natural wine is part of the stated identity, with a corkage policy that signals the dining room takes bottles seriously.

• Wagyu, treated as a main course centerpiece, paired with sweet rice and benne for richness and crunch.
• Chicken liver and foie gras, set as a parfait and sharpened with fruit and nuts.
• Winter truffle, used to deepen soups and sauces without burying the base flavors.
• Persimmon and bitter radicchio, a signature cold start that keeps the menu seasonal rather than formulaic.

A tightly edited, seasonal dinner menu that reads like a chef's notebook, snacks, a short starter list, three mains, and dessert, with frequent changes. Recent dishes include tuna with tahini, chili, and kohlrabi, chicken liver and foie gras parfait with plum and shokupan, halibut with clams, tagliolini, spinach, and guanciale, and wagyu with sweet rice, carrot, chili, benne, and beech mushroom. Corkage is $60 per 750ml bottle, limit two.