Find your way to this small but well-appointed restaurant in Marietta where exposed brick and a vaulted ceiling done in dark wood create an endearing charm. Chef Brian So oversees a tightly edited, contemporary American menu with a strong focus on seasonality. Skillful but simple cooking is the dictum here, where ingredients speak for themselves, and plates are stunning without ever being showy. The house-made sourdough with garlic chive butter is delicious, but don't fill up, as the pan-seared wild king salmon topped with Hollandaise sauce and trout roe is equally appealing. Strawberry sorbet resting in a strawberry shrub made with ice white vinegar showcases this kitchen's skill to the very end.