800 Whitlock Ave. NW, No. 124, Marietta
Brunch: Sat.-Sun., 11 a.m.-3 p.m.
Lunch: Tue.-Fri., 11 a.m.-2 p.m.
Supper: Tue.-Thur., 5-9 p.m.; Fri. and Sat., 5-10 p.m.; Sun., 5-8 p.m.
Still pondering that age-old question about which came first, the chicken or the egg? Wonder away as you “cross the road” and arrive at Marietta’s Chicken and the Egg for a tasty brunch, lunch or supper. Northern ’burb dwellers can rejoice; located just past the historic Marietta Square, Chicken and the Egg offers delicious food.
What’s on the menu: So many choices for brunch, lunch or dinner make Chicken and the Egg a nice option for most any time. Chef/owner Marc Taft takes his calling seriously, serving only the freshest fare from local farms and sustainable beef, pork, poultry and seafood. If it’s not in season, it’s simply not on the menu. A note to fried green tomato lovers: Try this delicious dish – nestled on a bed of pimento cheese fondue with Virginia ham and tomato jam – while you can, or you’ll have to wait a few months. Menu items on my “want to try” list include the Snickerdoodle french toast with sorghum butter and maple syrup served with bacon or sausage ($10 on brunch menu) and the lunch salads ($6-$14).
Why kids will like it: The “For the Peeps” menu (ages 12 and younger) offers a grilled cheese sandwich, meatloaf and mashed potatoes, chicken tenders, veggie plate or Nanny’s favorite macaroni and cheese served with fries, seasonal salad or fresh fruit for a wallet-pleasing $5 each.
Our 5-year-old son, who does not eat meat, chose a grilled cheese sandwich and was surprised by its massive size. Our 8-year-old son quickly downed his meatloaf and mashed potatoes. No coloring books or crayons were offered, but my boys didn’t seem to mind. The modern farmhouse restaurant has lots of space and soft lighting that is conducive to relaxation. We enjoyed a quick chat as we noshed over yummy cheddar biscuits just before our food arrived.
Why parents will like it: Menu options range from breakfasty selections like the Bayou omlette with tasso, chicken, shrimp, red peppers and jack cheese to the blue plate options of farm boy meatloaf and country fried steak.
– Dana diLorenzo