Chicken and the Egg: Southern Cuisine Served with Elegance

Patch talked with Marc Taft, the owner of Chicken and the Egg, to learn more about the Cobb County restaurant’s Southern cuisine, signature dishes, chefs and business.

Patch talked with Marc Taft, the owner of Chicken and the Egg, to learn more about the restaurant’s Southern cuisine, signature dishes, chefs and business.

Chicken and the Egg opened over a year ago on Whitlock Avenue in Marietta.

Patch: How would you describe your business? What is the atmosphere/style like?

Marc Taft: Farm to Table Restaurant serving Modern Farmstead Fare – The atmosphere/style is considered Modern Farmhouse or Farmhouse Chic.

Patch: What does "Southern Cooking" mean to you and, of course, how does Chicken and the Egg bring Southern cuisine to its visitors?

Taft: Southern cooking means simplicity and fresh. It means preparing a dish so that the ingredients speak for themselves – Chicken and the Egg takes a modern approach to Southern cuisine utilizing local, sustainable products. While our dishes are served in a more elegant style, the simplicity still shines through the dish.

Patch: Do you have a signature dish?

Taft: We have several signatures dishes: Fried Chicken - Mac & Cheese - Collard Greens - Pimento Cheese - Fried Green Tomatoes 

Patch: What sets your restaurant apart from others of its kind?

Taft: We are fortunate to have a very passionate culinary team that is present/hands on in the operation. We are dedicated to authenticity. We are believable; while it is a business, we do it because we love what we do. 

Patch: Who is your chef? Where did they learn to cook?

Taft: Marc Taft is the chef/owner and Joseph Ramaglia is the Executive Chef. Marc originally learned to cook from his grandmother who lived in East Tennessee and from his mother growing up in Alabama. He then apprenticed with several chefs that influenced him. Joseph attended Johnson & Wales in Charleston, SC.

Patch: What is your favorite dish?

Taft: My favorite dish is our Southern Stroganoff made with Braised Pork Belly, Thyme roasted mushrooms, House Made Pappardelle, Pork Reduction, and Creme Fraiche. 

Patch: What is your favorite part of owning a restaurant?

Taft: Interacting with our loyal guests and trying to represent our community.

Patch: How did you get into the restaurant business?

Taft: I started working in restaurants in High School and then continued to help pay for college.

Patch: Why did you choose Marietta for your restaurant location?

Taft: I live a mile from the restaurant and felt like there was a void in Marietta for Chef Driven restaurants that could deliver an ITP experience.

Patch: Is there anything else you'd like our readers to know about you or your business?

We are proud to be in Marietta and we would like to thank everyone who comes in and supports our local business on a regular basis. If you haven't been in to try us, we would love for you to give it a try.

Hours: Lunch: Monday-Friday 11am-2:30pm; Supper: Monday-Thursday 5pm-9pm and Friday and Saturday 5pm-10pm; Brunch: Saturday 11am-3pm and Sunday 930am-3pm

Location: 800 Whitlock Ave Suite 124, Marietta, GA  30064

Phone: 678-388-8813


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