Reasons We Love The Northside: Hometown Chefs Like Brian So
written by HEATHER KW BROWN | photography courtesy of ROBIN HARRISON
If there’s one thing we love, it’s a local chef who sharpens his skills in reputable culinary scenes and then comes home to open his own restaurant. Brian So, executive chef and owner of Spring, was recently recognized as a semifinalist for Rising Star Chef of the Year by the James Beard Foundation.
Chef So left Kennesaw for the Culinary Institute of America in New York, then worked at The Breakers in Palm Beach, Florida before heading to San Francisco, California, and eventually back to the South. “I always planned to come back home,” said So, who admitted owning his own restaurant was the end goal long before he ever started culinary school.
After recent stints in local kitchens, he found the perfect home for Spring, situated just off Marietta Square. Since the doors opened last May, creating a menu based on what local farmers deem best has kept the 29-year-old chef on his toes and the 44 seats inside his restaurant regularly rotating.
Once you’ve snagged a seat, try the chicken liver pâté, an appetizer made with in-house toasted brioche, blueberry jam, pickled mustard seeds and shaved raw pistachios. springmarietta.com
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