Contact | Seed Kitchen and Bar in Marietta, GA

Welcome

Seed Kitchen & Bar combines a modern playful approach to American cuisine in an atmosphere as casual as it is stylish. The seasonal menu reflects the ingredients and hard work of local farmers and artisans whenever possible, in combination with an uncompromising pursuit of quality, all beautifully presented.
Open daily for lunch and dinner, and brunch on Sundays.

Hours and Location

View Seed Kitchen & Bar at 1311 Johnson Ferry Rd #504,
Marietta, GA 30068 on Google Maps
Call Seed Kitchen & Bar by phone at 678.214.6888

Get Directions

Lunch

Mon-Sat 11:30-2:30

Brunch

Sun 11:00-3:00

Dinner

Mon-Thu, Sun 5:00-9:00

Fri& Sat 5:00-10:00

Menus

Events

Après-Ski at Seed! Join us for festive winter drink and food specials, available Friday and Saturday evenings on our heated patio, now through Jan 31st!

Celebrate New Year's Eve at Seed! Click here to see the menu.

Dec. 31, 2025

About Us

Our Story

Located in the heart of the East Cobb neighborhood dining scene, Seed Kitchen & Bar combines a modern playful approach to American cuisine in an atmosphere as casual as it is stylish. The seasonal menu reflects the ingredients and hard work of local farmers and artisans whenever possible, in combination with an uncompromising pursuit of quality, all beautifully presented. Chef & Owner Doug Turbush has transplanted his many years of big city cooking, worldwide travels, culinary accolades and guest focused service to his own neighborhood of East Cobb, where he and his family have lived for the past 25 years.

“Seed is a place where families, friends and neighbors can meet to enjoy modern comfort food, unpretentious and attentive service, in a sleek setting at an excellent value. There is nothing more rewarding than seeing the people of East Cobb making life long memories right here in our restaurant”.

Meet Our Team

Doug Turbush

CHEF & OWNER

A notable enthusiasm for bold experiences in food and life characterizes Seed Kitchen & Bar’s Executive Chef & Owner, Doug Turbush.

Chef Doug’s desire to learn every aspect of the restaurant business led him to a Bachelor’s degree in Hospitality and Tourism Management from the University of Wisconsin in Stout, and later to the prestigious Culinary Institute of America in Hyde Park, New York, graduating with honors from both universities. He completed his internship at the American Club in Kohler, Wisconsin, and also spent two months completing an Intensive Spanish Immersion Course in Monterrey, Mexico.

Upon graduating from the CIA, a move to Minneapolis opened the doors to a position at Goodfellows, a restaurant by celebrity chef Stephen Pyles, where he got his first taste of Latin and Asian inspired American cooking. Next was a move to Bangkok, Thailand, where he cooked both professionally and recreationally for more than a year. Chef Doug describes the experience as a great personal learning era, as he was surrounded by new flavors and cooking techniques with thousands of years of history.

Chef Doug joined the Buckhead Life Restaurant Group in 1999 as chef de tournant at Nava under Chef Kevin Rathbun and for the opening of Bluepointe. He was promoted to Executive Chef at Nava in 2001, where he energized the kitchen with his passion for Latin and South American cuisine. In 2005, he accepted the position of Executive Chef at Bluepointe where he further developed his disciplined style, passion for bold flavors, fresh local ingredients and beautiful presentations – all trademarks of his cooking at Seed Kitchen & Bar today.

In his latest venture, he takes on modern American cuisine in a neighborhood setting. Chef Doug explains, “Seed is a place where families and friends will meet to enjoy modern comfort food, unpretentious service, a sleek setting and excellent value. Sourcing locally has been core to my approach to food since I began cooking. I want to create a fun neighborhood restaurant with a reasonably priced menu, interesting cocktails, and great wine and beer programs." Making the most of locally available produce and natural ingredients, he devotes a great deal of attention to sourcing the finest ingredients possible and an ever-changing seasonal menu.

Chef Doug resides in Marietta and enjoys spending time with his wife, Pranee, originally from Bangkok, Thailand, and son, Jack, born in June 2002. In his leisure time, he enjoys music, dining out and traveling.

A notable enthusiasm for bold experiences in food and life characterizes Seed Kitchen & Bar’s Executive Chef & Owner, Doug Turbush.

Chef Doug’s desire to learn every aspect of the restaurant business led him to a Bachelor’s degree in Hospitality and Tourism Management from …
Elizabeth Ward

General Manager
Brian Teague

Beverage Director, Advanced Sommelier
Will Puryear

Sous Chef
Colin Outz

Sous Chef

Press

The Atlanta Journal - Constitution

Atlanta's 50 Best Restaurants

ATLANTA JOURNAL-CONSTITUTION

Make Seed Kitchen & Bar’s Smoked Salmon and Potato Pancakes

OpenTable

13 Must-Try Neighborhood Restaurants in Atlanta

Atlanta Jewish Times

Seed Kitchen & Bar Serves Up Variety and Invention

Georgia Trend Magazine

Art of the Meal: Going to Seed

Private Events

Event Planning Guide Book Your Event

PRIVATE ROOM

Seed's fully enclosed private dining room comfortably seats up to 24 guests. Perfect for your next celebration!

Capacity 24 Guests

PATIO

Seed’s newly-renovated patio space features a louvered roof,vinyl panels, and built-in heaters making it the ideal location for outdoor events throughout the year. Flexible seating options are available to accommodate celebrations of all shapes and sizes.

Buyouts: 74 Seated / 100 Standing

Group Dining: All Sizes

Capacity 74 Guests

BUYOUTS

Total and partial buyouts are a popular option for larger groups.

Capacity 115 Seated / 150 Standing Guests

SEMI-PRIVATE DINING

Seed's dining room can comfortably accommodate various group sizes in a number of semi private configurations.

Capacity 40 Guests

STEM WINE BAR

Right next door to Seed is Stem Wine Bar, an inviting and unique space great for a variety of event types. https://www.stemwinebar.com

Event Planning Guide Book Your Event

Work With Us

We’d love to have you join our team! Please use the form below to apply.

Apply Now

Get in touch

Send us a message and we will do our best to respond within 24 hrs. If this is a more urgent matter, please call us at 678-214-6888. We look forward to hearing from you.

PRESS INQUIRIES

Elizabeth Ward • elizabeth@eatatseed.com

PRIVATE EVENT INQUIRIES

Use this form: https://www.eatatseed.com/private-events/#/form

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Seed Kitchen and Bar | American Restaurant in Marietta, GA

Welcome

Hours and Location

Menus

Dinner

To Start

Iron Skillet Cornbread

Smoked Chicken Tacos

Pimento Cheese Crostini

Deviled Eggs

Hummus

White Corn Grit Fritters

Marinated Olives & Feta

Roasted Beet Salad

Baby Farm Lettuces

Butternut Squash Soup

Warm Burrata

To Share

Caramelized Brussels Sprouts & Cauliflower

Pimento Cheese Polenta

Garlic Mash Potatoes

Grilled Asparagus

Braised Local Greens

Parmesan Garlic Fries

House Cut Fries

Spice Charred Baby Carrots

Roasted Delicata Squash

Seafood

Crispy Calamari

Iced Oysters*

Shrimp Sambal

Ahi Tuna Tartare

Plates

Chicken Schnitzel

Hickory Smoked Pork Chop*

Pan Roasted Blue Cod

Bay of Fundy Salmon*

Lavender Honey Glazed Duck Breast

7 Oz. Center Cut Filet Mignon*

Hanger Steak Frites*

Korean Braised Short Rib*

Merchant Burger*

Miso Maple Glazed Scallops

Sweet Potato Ravioli

Brunch

To Start

Deviled Eggs

Baby Farm Lettuces

Roasted Beet Salad

Key Lime Grilled Chicken Breast

Grilled Salmon*

Herb Grilled Shrimp

Smoked Bacon

White Corn Grit Fritters

Crispy Calamari

Pimento Cheese Crostini

Sweet Corn Soup

Iron Skillet Cornbread

Ahi Tuna Tartare

Sides

Caramelized Brussels Sprouts & Cauliflower

Cup Fresh Fruit

Smoked Bacon

Chicken Blueberry Sausage

Breakfast Potatoes

Sourdough or 9 Grain Toast

House Buttermilk Biscuit

Egg

White Corn Cheddar Grits

House Cut Fries

Asparagus & Hollandaise

Plates

Farmer's Breakfast

Maryland Lump Crab Eggs Benedict

Croissant Breakfast Sandwich

Challah Bread French Toast

Hot Honey Chicken & Waffles

Seasonal Vegetable Omelette

Pan Roasted Blue Cod

Chicken Schnitzel