The Select is just a few weeks away from opening in City Springs! We met with Managing Partner, David Green, to get the scoop before the grand opening and the restaurant’s 2nd debut at Food That Rocks. At Food That Rocks 2018, The Select served tastes of crab ceviche, which won them the title of “Best Taste” of the event. This year, The Select and Chef Matt Rainey are keeping their menu item a surprise for a few more weeks….but Chef Matt spilled a couple of kitchen secrets and released 5 photos of signature dishes that will live on The Select’s brick-and-mortar menu.
1) Golden Beet Salad, Plum, Golden Raisins, Yellow Frisse, Goat Cheese Mousse, Raspberry Vinaigrette, Spiced GA Peanuts, Pickled Cantaloupe.
2) Heirloom Tomato Salad, Compressed Watermelon, Balsamic Gel, Powder Basil, Burrata, Basil Crunch
3) Braised Short Rib Agnolotti, Taleggio Cream, Pickled Foraged Mushrooms, Natural Jus, Hazelnuts
4) Scottish Salmon with Roasted Fennel, Goat Cheese, Sunchokes, Meyer Lemon Vinaigrette5) Chocolate Passionfruit Hazelnut Verrine
Besides the anticipation of incredible food and drinks, there’s a great story behind the inspiration of The Select’s name and decor. Learn more about this spot before it opens in City Springs- watch our Facebook Live with Taste of Atlanta Marketing and Media Manager, Skye Estroff, and Managing Partner of The Select, David Green. Then, buy your tickets to Food That Rocks (Saturday, June 8th) to taste The Select’s food before doors open. For more of The Select’s story, read below:
The Select pays homage to Paris’ famed Le Select brasserie—the notable all-day gathering spot for artists and literary giants including Picasso, Hemingway and Fitzgerald. Drawing inspiration from the Parisian restaurant, The Select will serve as a definitive neighborhood destination, inviting guests from all walks of life to share honest food, standout spirits and friendly conversation in a welcoming and relaxed setting.
Executive Chef Matt Rainey will oversee the kitchen. A Georgia native, Rainey most recently served as Executive Chef at both Rococo Steak and Ceviche Tapas Bar & Restaurant in Tampa, Florida, and worked at award-winning restaurants in D.C., Boca Raton, Fort Lauderdale and Tampa, before returning to his home state. Mentored early on by famed restaurateur and Buckhead legend Pano Karatassos, Rainey is eager to bring his unique culinary concept to The Select. He is inspired by farm-to-table, locally-sourced Caledon cuisine marked by seasonality.
At The Select, he will serve daily dinner and late-night small plates that blur the lines of culinary traditions across Continental Europe and America. Upon opening, the restaurant will host live music nights (“The Select Nights”) beginning at the end of dinner hour into the late evening. Weekend brunch and lunch are to come.
Complementing its culinary counterpart, the beverage program will offer an extensive wine list, craft cocktails that rotate with the season and local beer on draft. Including around 60 bottles and more than 30 options of wine by the glass, the wine menu will feature selections originating from France, Italy, Australia and America. The Select will also offer an exciting range of the best local beers and delicious original craft cocktails served in gorgeous glassware.
The forthcoming restaurant will feature an open, airy space designed by Smith Hanes Studio. Upon entering, guests will be greeted by an inviting and warm interior mixing intimate seating with classic design elements. The Select will also include an expansive indoor/outdoor patio enclosed by glass with a terrace overlooking a view of City Springs’ park and fountains below. The dining room will seat 175 guests and will be available for private and semi-private events.
HOURS:
Dinner: Mon. – Sun., 5-10pm
Fri. and Sat. Late Night Bar & Small Plates: 10pm-2am
Sat. & Sun. Brunch: 10am-3pm
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