Spring
The stellar restaurant you wish your suburban hometown had.
GO HERE: to check out inventive, unfussy farm-to-table dishes from Georgia native and culinary wunderkind Brian So (previously of Decatur's Sobban) in an equally uncomplicated setting.
ORDER THE: house-made butter and sourdough bread; chicken liver paté on toast with blueberry jam, pickled mustard seed, and raw pistachio—basically an advanced PB&J—and whatever produce-driven small plates are in season. Oh, and a beer from the restaurant’s drink menu, which features Georgian brews almost exclusively.
THE VIBE IS: genteel Southernness with a dash of farm-to-table modernity. Perfect for a date night or a quiet family get-together.
GETTING IN: shouldn’t be a problem so long as you reserve for prime time a week in advance. A few tables are always left for walk-ins.
HOP ONBOARD: The restaurant is right next to the tracks of the Georgia Northeastern Railroad, but it’s not too loud; if anything, the passing trains sound charming.
