Photograph by Caroline C. Kilgore
In 2016, a clever little restaurant sprang onto the scene and broke all the rules. It was situated practically on top of the railroad tracks in a remote corner of Marietta Square, a destination not exactly known for culinary risk-taking. The dining room, though upscale, was spare to the point of austerity (and not in an intentionally minimalist sort of way). If the space was unusually small, the menu was freakishly so: four starters, four mains. So, how is Spring not only open three years later but also one of our top 10 restaurants? The answer is as simple as the decor: chef Brian So’s food. Pappardelle with green garlic cream, morels, fava beans, and Parmesan is a joyous celebration of the restaurant’s namesake. You’ll also find our favorite fish dish in town: pan-roasted halibut with squash, wax beans, asparagus, and beurre blanc. It might sound basic, but don’t be fooled: Nothing about Spring is as basic as it seems. 36 Mill Street, Marietta, 678-540-2777, springmarietta.com
