Seed a budding success: Restaurant brings midtown experience to east Cobb
by Sally Litchfield
May 09, 2013 12:18 AM | 3910 views | 0 0 comments | 6 6 recommendations | email to a friend | print
Seed Kitchen & Bar, owned by Doug Turbush, in east Cobb features locally sourced food in a midtown dining atmosphere. Signature dishes include pimento cheese crostinis with country ham and apple as well as North Carolina flounder with roasted cauliflower, caramelized Brussels sprouts and Thai herb vinaigrette. <br> Staff/Todd Hull
Seed Kitchen & Bar, owned by Doug Turbush, in east Cobb features locally sourced food in a midtown dining atmosphere. Signature dishes include pimento cheese crostinis with country ham and apple as well as North Carolina flounder with roasted cauliflower, caramelized Brussels sprouts and Thai herb vinaigrette.
Staff/Todd Hull
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Doug Turbush
Doug Turbush
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The sleek and modern atmosphere complements the American modern cuisine at Seed Kitchen & Bar in east Cobb.
The sleek and modern atmosphere complements the American modern cuisine at Seed Kitchen & Bar in east Cobb.
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The restaurant features an inviting outside seating area with a contemporary backyard feeling. The restaurant is at 1311 Johnson Ferry Road, Suite 504, in Merchant’s Walk. Visit www.eatatseed.com or call (678) 214-6888.
The restaurant features an inviting outside seating area with a contemporary backyard feeling. The restaurant is at 1311 Johnson Ferry Road, Suite 504, in Merchant’s Walk. Visit www.eatatseed.com or call (678) 214-6888.
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Scallops over parmesan risotto with spring vegetables and salsa verde.
Scallops over parmesan risotto with spring vegetables and salsa verde.
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Pimento cheese crostini with country ham and thinly sliced apple.
Pimento cheese crostini with country ham and thinly sliced apple.
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There is an appeal to downtown life with its closeness to upscale restaurants. Seed Kitchen & Bar brings a little of Atlanta to the ’burbs.

“We do all of our shopping here (in east Cobb) and a lot of our dining out here. It was clear that there weren’t a lot of good upscale dining experiences here. But there was clearly a market for it,” Executive Chef and Owner Doug Turbush said. “There was clearly opportunity for someone who knew what they were doing to get into that market.”

Turbush, former executive chef at Nava and Blue Pointe in Atlanta, was just that person.

“I’ve wanted to open a restaurant my whole life,” he said.

The east Cobb resident, whose culinary experience began at age 15, has the credentials for success. He graduated with honors with a bachelor’s degree in Hospitality and Tourism Management from the University of Wisconsin in Stout, and later the prestigious Culinary Institute of America in Hyde Park, N.Y.

Eighteen months ago after Merchants Walk underwent redevelopment and Whole Foods committed to opening in the shopping center, Turbush seized the opportunity as well.

“My goal was to give a world-class dining experience to east Cobb. You wouldn’t expect it in a strip mall in Marietta. We wanted to give that in-town midtown dining experience in Marietta. I think we’ve done that,” said Turbush, who moved to Marietta from Thailand after his wife, Pranee, was transferred with Coca-Cola to Atlanta.

Modern American cuisine that is locally sourced when possible is delivered in a modern, sleek, vibrant but relaxed atmosphere.

“I call it Modern American because I don’t really put any borders on types of cuisine or style of cuisine. I want to do what I want to do on any given day,” he said.

Fresh ingredients are a key to delicious compositions at Seed.

“We really put an emphasis on locally sourcing ingredients, which is something I’ve been doing since I started cooking in good restaurants,” Turbush said.

First time guests should try signature dishes such as pimento cheese crostinis with country ham and apple as well as North Carolina flounder with roasted cauliflower, caramelized Brussels sprouts and Thai herb vinaigrette.

Hand-selected wines and specialty drinks served by incredible staff provide the perfect complement to the meal. “It’s a pretty incredible value for what you get,” Turbush said.

Turbush anticipates his newest venture Stem Wine Bar, a European inspired boutique wine bar serving wines by the glass from all over the world and small plates of food off a separate menu, to open in June next door to Seed. “(Stem) is a separate concept but it’s connected with a door that you walk through. It will be a place where people can come and explore and taste different wines,” Turbush said.

The restaurant is at 1311 Johnson Ferry Road, Suite 504, in Merchant’s Walk.

Visit www.eatatseed.com or call (678) 214-6888.
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