Located in the heart of West Cobb in the Burnt Hickory Village shopping plaza, Chicken and the Egg is a neighborhood gathering spot that serves sophisticated, yet approachable Modern Farmstead Fare. The restaurant’s name represents the cycle of life and the importance of sustainability, as well as the impact humans leave on this planet.
Our menu features innovative twists on classic American dishes. The cuisine incorporates seasonal ingredients from local farms and purveyors as well as sustainable beef, pork, poultry and seafood. We also feature hand crafted cocktails, earth friendly wine selections and artisan beers.
The 8,550 square foot restaurant includes a large bar area that seats 60, a main dining area that seats 130, an outdoor patio that seats 20, and a spacious private dining room that has A/V capabilities and seats up to 28 guests. Chef Marc Taft and Elizabeth Taft worked with Seiber Design, Inc. to create Chicken and the Egg’s modern farmhouse decor, which features custom reclaimed wood tables, classic lighting and a glass enclosed ambient wine display behind the bar. The casually elegant space also incorporates eco-conscious products and materials.
Air Tran Go Magazine
Jezebel Magazine Top 100 Restaurants 2012
You can also find us featured in Southern Living’s New Cookbook “Off the Eaten Path: Second Helpings” written by Morgan Murphy.