By Hope S. Philbrick
It’s rare to walk into a new restaurant and find it offers such a comfortable, confident vibe that it feels as if it’s been around for decades. Sprig Restaurant is that place; its approach to food and atmosphere is casual yet upscale, familiar yet creative, approachable yet impressive. It’s ideally suited to its neighborhood and, what’s more, simultaneously expands and fits into the overall Atlanta dining scene.
‘From scratch’ is the kitchen mantra and the menu gives contemporary Southern dining an innovative spin. Dishes change with the seasons, but current favorites among Chef Robert Elliott’s creations include cornbread wedges with avocado butter, duck sausage risotto, sweet potato-crusted grouper, the Sprig Burger and shortcakes with seasonal fruit.
Owner and Bar Chef Daniel Morrison stocks more than 200 bottles of wine and American craft beers plus mixes inspired cocktails like the Sourwood Smash that combines vodka, honey, mint, orange bitters and fresh lemon with delicious perfection.
Whether your first taste is a sip or bite at Sprig Restaurant, you’ll envy the lucky folks who live within walking distance of this place.
-Mozzarella Grit Cakes with sauteed spinach and roasted tomato puree ($9) come across like a winterized spin on caprese salad. Photo © HSP Media LLC.
Featured products, services and/or travel arrangements may have been complimentary in part or in full; this affords the research opportunity but does not sway opinion. This restaurant was researched on assignment for Where Atlanta magazine.