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Restaurant Inspired by the Mediterranean’s ‘Olive Oil Regions’ Opens in Sandy Springs

Take a look at the menu for the Select, now open for dinner and late night dining at City Springs

The Select is open at City Springs in Sandy Springs. The restaurant and bar, owned by Dave Green and David Lester (Paces & Vine), takes its design cues from the 1920s and “blurs the lines” between southern France, Italy, and Spain and America with the dishes on its menu.

In April, Green and Lester pivoted from their previously planned menu of Southern comfort foods to dishes inspired mostly by the “olive oil regions” in southern Europe and the Mediterranean.

Executive chef Matt Rainey features seafood towers with lobster, shrimp, king crab, and oysters, grilled Spanish octopus, and foie gras alongside entrees like rabbit ravioli, steak frites, and lamb tenders on his revamped menu. There’s also a burger topped with blue cheese and tomato jam.

The bar includes local beers on draft, wines from France, Spain, Italy, and America, and cocktails. A late night menu of small plates kicks off at 10 p.m. each evening.

Take a look at the menu:

Designed by Smith Hanes Studio, the Select offers 175 seats in its dining room and a large, glass-enclosed indoor patio which opens to a terrace overlooking the park. Late night live music is also planned in the future, starting at 10 p.m.

Sunday - Thursday, 5:30 p.m. to 10 p.m.; Friday and Saturday, 5:30 p.m. to 11 p.m.; Daily late night menu, 10 p.m. to 12 a.m. Weekend brunch begins soon.

6405 Blue Stone Road, Suite 200, Sandy Springs.

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