Chef Doug Turbush's Seed Kitchen & Bar is a chef-driven, modern American neighborhood restaurant located on Merchant's Walk in East Cobb. A large selection of high-quality boutique wines is offered at unbeatable prices. Beautifully prepared seasonal dishes that pay homage to the ingredients and labor of local farmers and artisans are featured on the menu.

Interior Design for Seed Restaurant and Bar

The personality of Seed, created by ai3, was heavily influenced by the Chef's photographs and travels. The wine bar, named after Leahy's great-aunt Tintin, the family matriarch, stands in contrast to its neighboring sister restaurant, AIX.

When customers enter the restaurant, they first see the two massive works of art that serve as the room's focal points. These one-of-a-kind works are photo mosaics explicitly assembled for you by the Chef. From a distance, you can make portraits of the Chef and his loved ones, photographs from his trips, and evidence of his extraordinary eye for food photography.

At Seed, the Chef's table is the main attraction, bringing the open-house concept to life. Over here, an expansive L-shaped counter gives way to the cooking area. Chef Turbush can plate food in front of his guests from behind the butcherblock counter. The Chef's table, located at the counter's far end, provides a cosy setting for guests to dine and chat with the Chef. The cook's collection of cookbooks can be seen behind the curtain.

About the Owners of Seed Kitchen & Bar

Doug Turbush, the Executive Chef & Owner of Seed Kitchen & Bar, possesses an infectious zeal for new and exciting culinary and life experiences. Chef Doug went to the elite Culinary Institute of America in Hyde Park, New York, and graduated with honors, all because he wanted to master every facet of the restaurant business.

He earned a Bachelor of Science in Hospitality and Tourism Management from the University of Wisconsin at Stout. He spent two months in an intensive Spanish immersion program in Monterrey, Mexico, and completed his internship at the American Club in Kohler, Wisconsin.

Melissa Hart's love for the hospitality sector has deep roots, as seen by her childhood habit of maintaining a journal of recipes and her cherished recollection of helping her mother cook meatballs. She developed her abilities in some of Atlanta's best eateries, including Common Quarter and Local Three Kitchen & Bar, where she collaborated with notable mentors Chris Hall and Jeffrey Gardner. Chef Hart proudly leads the kitchen as Executive Chef after joining the brilliant team at Seed Kitchen & Bar as Sous Chef in 2018.

About the Food

The bold cuisine is not Nordic, despite the Nordic-inspired design. Before relocating to Atlanta in the late 1990s, Chef and owner Doug Turbush lived and worked in Asia, and you can taste some of those inspirations in his cuisine. For instance, the chicken schnitzel is presented with miso mustard, while the crispy calamari appetizer has ginger-yuzu emulsion. Despite the size of the menu, nothing is lost in the shuffle. The house-smoked brisket hash, pimento crostini with Benton's ham, apples, and arugula, as well as Gulf shrimp and white-corn grits with Cajun ham and a poached egg, are a few of the menu items that stand out.

Get ready to eat a lot. Even though this neighborhood is lacking in high-quality dining options, Seed has attracted a highly trained wait staff team despite the odds. Some staff has been here since the restaurant started in 2011, making them knowledgeable and eager to offer recommendations.