Sophisticated farmstead fare finds a home in Marietta

Marc Taft, formerly the general manager at Pacci Ristorante in Atlanta, is pleased to announce he will open a new restaurant called Chicken and the Egg on Monday, August 1 on Whitlock Avenue in Marietta. Chicken and the Egg is a neighborhood gathering spot that will serve sophisticated yet approachable American farmstead fare. The restaurant’s name represents the cycle of life and the importance of sustainability, as well as the impact humans leave on this planet.

“Food is an integral part of the hospitality that is celebrated in the South, and I want Chicken and the Egg to be a place where guests have a sense of belonging, a place that is comfortable, familiar and takes them back to a simpler time,” says Taft. “We want to become familiar faces to the West Cobb community, and we want our patrons to feel like family.”

The menu at Chicken and the Egg features innovative twists on classic American dishes. The cuisine will incorporate seasonal ingredients from local farms and purveyors as well as sustainable beef, pork, poultry and seafood. Joseph Ramaglia, formerly the executive sous chef at Pacci Ristorante, will serve as the restaurant’s executive chef. He will work alongside Chef/Owner Marc Taft to utilize approachable ingredients that are thoughtfully constructed and highlight what the earth has to offer. The restaurant will serve weekday lunch, nightly dinner and weekend brunch. Dinner is moderately priced with entrées ranging from $10 to $24. Lunch will be offered beginning the week of August 8 and will be served in a rotating “meat and three” format (with a la carte options as well) to allow for quick service with prices ranging from $7 to $12. Brunch will be served family style with two options – breakfast or brunch – and bottomless mimosas and a Bloody Mary Bar will be offered along with a la carte menu items at the bar. Those with a fondness of sweets will enjoy desserts created by pastry chef Karie Brown, formerly of Canoe and Repast. Chicken and the Egg is a family-friendly establishment and will also offer a children’s menu featuring quality ingredients that will make parent’s happy, while pleasing the palates of even the most finicky child.

The bar will remain open all day and will also serve a limited food menu in between meal times. Chicken and the Egg’s beverage program will feature hand-crafted cocktails, earth-friendly wine selections and artisan beers. Brandon King, formerly of Paces 88, will serve as the restaurant’s mixologist.

The 8,550-square-foot restaurant includes a large bar that seats 60, a main dining room that seats 130, an outdoor patio that seats 20 and a spacious private dining room that has A/V capabilities and seats up to 20 guests. Seiber Design, Inc. is designing Chicken and the Egg’s modern farmhouse décor, which features reclaimed wood tables, classic lighting, and a glass enclosed ambient wine display behind the bar. The casually elegant space also incorporates eco-conscious products and materials.

Taft has extensive experience in all aspects of the restaurant industry and began his career working for restaurant companies such as Carlson Hospitality and Brinker International. He has since served as the general manager for The Inn at Evins Mill in middle Tennessee, B.A.N.K Restaurant in Minneapolis, Domaso Trattoria Moderna in Washington, D.C., and Pacci Ristorante in Atlanta, where he was responsible for food and beverage operations, team building strategies, sales and the wine program. While at Pacci Ristorante, the restaurant was named one of the “Best New Restaurants of 2009” by Esquire magazine. Taft has also worked as the concept development director for Al Copeland Investments, where he helped develop the Copeland’s Cheesecake Bistro concept, and has held executive chef and corporate chef positions. His experience also includes a stint as the director of food and beverage for the Sheraton Music City Hotel in Nashville. Most recently, Taft served as Kimpton Hotels & Restaurants’ director of restaurant operations for the Southeast region where he was responsible for overseeing several restaurants including renowned Area 31 in Miami and Central 214 in Dallas.

Tom Foust will serve as the restaurant’s manager. Foust was previously the general manager of Terrazos Restaurant and the Collins Bar at Surfcomber Hotel in Miami, and he has also held general manager positions at McKendrick’s Steakhouse, The Georgian Club, Ashford Club and Taurus Restaurant in Atlanta. In addition, Foust served as Managing Partner for Garrison Broiler and Tap. Taft, Ramaglia and Foust all have a close connection to the neighborhood in which Chicken and the Egg is located – Taft lives less than a mile away; Ramaglia grew up in the area and now lives in Marietta; and Foust has worked in Marietta.

Chicken and the Egg is located at 800 Whitlock Avenue, Suite 124, in Marietta. The restaurant is open daily: Monday through Thursday from 10:30 a.m. to 3 p.m. and 5 p.m. to 10 p.m.; on Friday from 10:30 a.m. to 3 p.m. and 5 p.m. to 11 p.m.; on Saturday from 9:30 a.m. to 3 and 5 p.m. to 11 p.m.; and on Sunday from 8 a.m. to 3 pm. and 5 p.m. to 8 p.m. For more information, visit www.chickandtheegg.com.