Doug Turbush, a long time East Cobb resident and acclaimed chef/owner of Seed Kitchen & Bar and Stem Wine Bar, will open Drift in The Avenue East Cobb later this year. Described as a modern fish house and oyster bar, Drift will be an upscale casual addition to the emerging East Cobb dining scene. The opening is anticipated for late 2015.

“Drift is a chef-driven restaurant offering an approachable menu of creative, sustainable seafood preparations and techniques,” says Turbush. “The Avenue is an ideal location for a neighborhood gathering place, and we plan to deliver a dynamic dining destination and the high level of service our guests have come to expect from our restaurants.”

Drift’s menu of the freshest wild-caught and sustainable seafood available from American lakes, rivers, streams and ocean waters reflects a commitment to sustainability that Turbush and his team share, as well as their experience and travels. Guests will enjoy an array of seafood, locally sourced produce, wood-fired specialties, quality meats, house-made desserts, modern cocktails, craft beer and wine.

An oyster bar will offer a rotating selection of oysters and raw bar specialties. At the heart of the kitchen, a wood-burning grill will pair an age-old cooking method with modern technique, producing prime seafood and meats with a bold flavor. In addition to the main dining room, Drift offers a chef’s table dining experience, a vibrant full bar, a private dining area for groups and an expansive patio.

Turbush is again working with award-winning architecture firm ai3 to design the 5,260-square-foot space. Drift’s design draws inspiration from the feeling of being carried slowly by a current of water and will feature clean lines and an open, airy quality.

“We’ve had the pleasure of working with Doug on both of his previous restaurants, and we are thrilled to design Drift. He has an uncanny knack for turning a vision into something that brings a community together. Helping to bring that vision to life is nothing short of rewarding for our design team,” said ai3 principal Dan Maas, AIA.

The East Cobb community has embraced Turbush and his team since the opening of Seed Kitchen & Bar in 2011 and Stem Wine Bar in 2013. Both restaurants have earned a reputation for genuine hospitality and high-quality food, wine and cocktails. These values, along with a commitment to the connections between chef, farmer and community, continue to guide the team as they focus on Drift’s opening. Chef de cuisine Brendan Keenan is working with Turbush on menu development, while general manager and sommelier Jason Raymond oversees operations and the creation of Drift’s wine program. Bar manager and mixologist Chris McNeill is designing the beverage program. Representing the restaurant team’s real estate transactions is Michael Mitcham of Mitcham & Associates.

Drift, located in The Avenue East Cobb at 4475 Upper Roswell Road in Marietta, will serve lunch and dinner daily. For more information, visit


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