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Menu at Forthcoming Sandy Springs Restaurant Pivots to Mediterranean-American

The latest changes from the Select

The Select rendering

Upcoming restaurant the Select, owned by Dave Green and David Lester (Paces & Vine), was originally planned as a Southern comfort cuisine restaurant, but now it will offer “a menu that features light and bright dishes, blurring the lines across the cuisines of the Mediterranean and America.”

Chef Matt Rainey plans to put out dishes like tomato salad with compressed watermelon, and burrata; beet Salad with apricots, raisins, and, goat cheese mousse; Alaskan King Crab with saffron saybano, and rice puff; and Scottish salmon with sunchokes, spring onions, and green harissa.

The restaurant, designed by Smith Hanes Studio, includes a 75-seat dining room and a large, glass-enclosed indoor patio opening to a terrace overlooking the park. Late night live music is also planned, starting at 10 p.m.

The Select joins second locations of Café Vendôme and Flower Child, and Vietnamese restaurant Nam Kitchen (from MF Sushi owners) at City Springs.

The Select should open later this month.

Monday - Sunday, 5 p.m. to 10 p.m.; Late night menu Friday and Saturday, 10 p.m. to 2 a.m.; brunch Saturday and Sunday, 10 a.m. to 3 p.m.

6405 Blue Stone Road, Suite 200, Sandy Springs. theselectatl.com.

• Second Café Vendôme Brings Coffee, French Pastries to Sandy Springs [EATL]

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