If you think you’ve exhausted dining options at Avalon in Alpharetta, think again. The mixed-used development at 2200 First Street is getting another restaurant.
Brine Seafood Shack is the latest restaurant to claim space at the bustling shopping and dining destination. Brine, slated to open next spring, is a concept by chef and restaurateur Marc Taft, who brought farm-to-table restaurant Chicken and the Egg to Marietta in 2011.
The restaurant will offer a “Cape Cod-meets-Santa Monica” menu inspired by Taft’s time spent in Southern California. The carte will feature such items as lobster rolls, fish stew, clam fritters, tuna poke, fresh oysters and fish tacos. The restaurant will adhere to sustainable seafood sourcing practices as outlined by the Monterey Bay Seafood Watch.
Taft will oversee the kitchen with the help of chef de cuisine David Connolly, formerly of Two Urban Licks and Tap in Atlanta. Connolly also spent time at Spiaggia in Chicago.
Beverages at Brine will lean toward tiki-style cocktails.
The 150-seat restaurant hopes to extend a relaxed environment to its rooftop bar, complete with retractable roof and fire pits. A walk-up window will offer takeout items, including soft-serve ice cream, milkshakes and alcoholic beverages.