SPICE: A taste of East Cobb’s Drift

Driven by fresh, quality ingredients and bold culinary creativity, Drift Fish House & Oyster Bar is the newest eatery by East Cobb resident and chef extraordinaire Doug Turbush.

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By Meredith Pruden // Photography by Kathryn Ingall

Located at The Avenue East Cobb, Drift offers up a seasonal menu inspired by his extensive background in seafood and love of coastal travel.

“We wanted a great oyster bar in the neighborhood,” Turbush said. “It’s creative modern American seafood, and we’re striving to be one of the best seafood restaurants in Atlanta — not just East Cobb.”

With eight rotating varieties of oyster, a menu full of tempting starters, sides, mains and more, and a well-seasoned team, including executive chef Brendan Keenan and mixologist Jose Pereiro, Drift is hand-crafting the kind of cuisine and already garnering the kind of attention that easily could earn it that title.

Forget the stuffy vibe usually reserved for “the best” restaurants. Drift fills its corner space with a casual ambiance, calming littoral colors and a thoughtfully designed indoor-outdoor bar that’s so inviting, you might just decide to forgo the dining room and eat there instead.

Wherever you choose to dine, you won’t be disappointed by the twenty-first-century take on classic fish house fare. Some of our favorites include the Charred Octopus appetizer with black pepper jam and Meyer lemon purée. Braised in red wine and seared in a cast iron pan before being tossed in an Asian black pepper sauce, it boasts a lovely sear, smoky flavor and delicate texture that might have you ordering seconds.

The Carolina Trout is an imaginative and flavorful dish showcasing the tastes of a Vietnamese banh mi sandwich in a plated presentation. In place of bread, there’s panko crusted trout, and the characteristic pickled veggies float on top creating a slightly crunchy and very colorful chapeau. This creative play on a classic banh mi works so well, it’s dream-inducing.

The banh mi may be deconstructed, but we love the classic sandwiches on the menu too.

The definitive New England style Lobster Roll (served to us cold with lemon mayo) is plump and sweet with just the right amount of dress to let the succulent lobster really radiate through. The Oyster Po’Boy, too, shines as a traditional dish with perfectly fried oysters that are just little clouds of salted goodness.

Drift is brought to you by the team behind other chef-driven East Cobb favorites Seed Kitchen & Bar and Stem Wine Bar. Learn more about Drift at www.driftoysterbar.com.

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