Brine Seafood Shack, Chef Mark Taft’s Latest, Comes Ashore at Alpharetta’s Avalon in Spring 2017

Avalon, your ship is about to come in. Brine Seafood Shack sails into the super-hot Alpharetta retail complex this spring bearing boatloads of the finest fresh seafood for its 150-seat dining room. Brine is the latest from executive chef and restaurateur Marc Taft’s Southern Fried Hospitality, which planted the eggs-traordinarily successful farm-to-table restaurant Chicken and the Egg in Marietta in 2011. Brine bridges Santa Monica beach vibe and Cape Cod classic comforts through a menu swimming in healthy Southern California-style seafood. On the menu: think really good lobster rolls, fish stew, clam fritters, tuna poke, fresh oysters and fish tacos, all overseen by Taft and Brine chef de cuisine David Connolly, previously of Two Urban Licks and Tap in Atlanta and Michelin-starred Spiaggia in Chicago. Monterey Bay Seafood Watch sustainable practices will guide Brine’s seafood offerings, and sources will be geo-tagged so Brine chefs will know origins down to the fisherman’s name and boat. This seafood shack is like no other in the area, drawing the craft cocktail set up to a rooftop Tiki bar complete with seasonal fans and fire pits and pleasing pedestrians with a New England-y walk-up window for takeout, soft-serve ice cream, milkshakes and even cocktails, wine and beer to enjoy while strolling through Avalon.