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Chef Marc Taft’s Feed Fried Chicken + Such Opening

Marc Taft’s new FEED restaurant will open on Aug. 30. Taft, the chef and restaurateur behind Marietta’s Chicken and the Egg and Avalon’s Brine Seafood Shack, brings his signature dish and his Southern sides to the live-work-play development adjacent to the new home of the Atlanta Braves. 

Chef Marc Taft

Taft’s fast casual menu is a Southern fried chicken revival featuring antibiotic- and hormone-free Springer Mountain Farms chicken. Options include the Bucket o’ Chicken, the grab-and-go Picnic Fried Chicken (three pieces served cold with two sides and a biscuit) and the Nashville Hot Sandwich (a spicy fried boneless breast, shredded lettuce, house pickles, Alabama white sauce on a buttered brioche bun). There are three heat levels, from the tame Southern Fried to the Atlanta Hot to the fiery Cluck’N Inferno.   

FEED’s menu features the tastes the Alabama-born Taft grew up with straight out of his grandmother’s cast iron skillet. Sides include all-day braised greens, Southern-style green beans, black-eyed peas, house-made potato salad and of course, mac and cheese.   

The Battery Atlanta’s open container policy makes it easy for diners to enjoy one of FEED’s Southern-inspired craft cocktails, wine or beer on the go. FEED also serves handcrafted milkshakes and soft serve ice cream made exclusively with Atlanta’s own High Road Ice Cream.  

FEED’s design incorporates a signature neon sign, the restaurant’s roadside mural and the garage doors that open up.   

“Some of my favorite childhood memories revolve around the fried chicken meals at my grandmother’s house,” says Taft. “Our goal is to be a beloved family destination with the best locally sourced poultry at a great value.” 

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