4/25/2013 09:48:00 AM

First Look: Marietta Brings Fancy Southern Fare to Clinton Hill Today

Earlier this week, we got a good look at Marietta, the newest restaurant from the team that brought Smoke Joint to Fort Greene and Peaches and Peaches Hothouse to Bed-Stuy. The new Clinton Hill location is larger and a little fancier than its sister restaurants.

For years, owners Craig Samuel and Ben Grossman have talked about adapting the classic cooking techniques they learned in high end kitchens around the city to the down home southern food that has brought them so much success. That's what they hope to do here with the help of chef de cuisine Damien Laverty.


The menu has adventurous options like a starter of barbecue Georgia quail and entrees like the whole roasted Sheepshead Porgy, "cooked angry" and topped with hot peppers and sweet cider vinegar alongside more traditional fare like Memphis Fried Chicken and ham and cheese grits.

Hothouse fans will recognize partner Alicia Rae Blegen, who has brought a tasty cocktail list with her. Drink selections include a few fresh-fruit and herb-muddled mixes and libations like the Junebug, made with Strawberry Shrub, basil, rum and Prosecco.

The space itself is huge for this 'hood, seating 75. It incorporates the entirety of the old Grand Dakar space as the main dining area, while the bar takes up the former space of the storefront next door.

Marietta opens today at 285 Grand Avenue between Lafayette Ave & Clifton Place.

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