After a bit of a delay, Drift Fish House & Oyster Bar, the third East Cobb restaurant from chef Doug Turbush, is on track to open in late February. Turbush announced the team that will run the seafood eatery on Thursday, plucking staff from his other restaurants, Seed Kitchen & Bar and Stem Wine Bar.
Brendan Keegan, who has worked as a chef de cuisine under Turbush since 2011, is on board as executive chef. Jason Raymond, general manager for Seed and Stem since 2009, is in as director of operations and sommelier. Jose Pereiro, on the bar staff at Seed since 2011, will serve as Drift's bar manager.
Drift will "showcase the best seafood species that the East and Gulf Coasts have to offer," according to Thursday's announcement. Keegan's menu will include larger entrees and sharable plates, as well as some raw bar options. The executive chef says he also plans to put "a new twist on classic seafood dishes like oysters Rockefeller."
"I have known Brendan for many years, and I trust him implicitly not only for his ability to create dishes that are both approachable and exciting, but also for his commitment to trying new techniques and flavors," Turbush said in a prepared statement. "From the very start, Brendan has been a major component of the high-quality dining experience that has made Seed and Stem successful."
Raymond's wine program will focus on whites and lighter reds to complement the seafood, along with "some really cool sparkling wines by the glass." Pereiro's cocktails will be "built around top-notch spirits and ingredients of the same superb quality as those found in the restaurant's cuisine."
Drift is opening at 4475 Roswell Road in Marietta, about a mile from Seed and Stem in the Third Avenue East Cobb development. The restaurant will initially launch with nightly dinner service, and lunch and brunch will follow at a later date.