I don’t have a Korean grandmother, but chef Brian So at Spring 2nd Branch might as well be a stand-in. Massive bowls of hot soup, dumplings, and stewed meats make the casual Korean restaurant feel like coming home to rich broths and fermenting sweet potato stems. From the team behind the Michelin-starred Spring, this all-day Marietta eatery is a more personal counterpoint to the fine dining original.
What to order
- The whole mackerel, godeungeo gui ($19), is grilled until it’s flaky and tender. Douse it in lemon juice and share it over rice and banchan.
- The sleeper on the menu, mul naengmyeon ($18), is a cold noodle soup piled with ice. It’s refreshing, with an umami-rich beef broth, thinly sliced beef brisket, daikon pickle, and a hard-boiled egg. Chef So instructs diners to finish it with vinegar and mustard. Trust him.
- The sizzling bowl of tteok kalbi dolsot bibimbap ($23) comes with a short rib patty seasoned with Korean leeks called daepa. The hot stone bowl crisps the rice while a gooey sunny-side-up egg envelopes mushrooms and carrots. Though shareable, you’d have to pry this bowl away from most people.
- If dining with a group of four or more, order the large braised short rib and oxtail stew, maeun so kkori galbi jjim ($73), simmered with daikon, carrots, and mushrooms.
The vibe
Spices and soy sauce scent the airy dining room as people slump over steaming bowls of soup. A neon sign on the wall reads geonbae (cheers in Korean) while soft conversations hum around the space.
Insider tip
Makgeolli from the local award-winning soju distillery, Minhwa Spirits, is on draft here. This is a rarity, since the milky Korean rice wine is unpasteurized, and serving it this way requires careful handling to preserve its delicate, fresh flavors. The low-alcohol wine arrives in a traditional golden pot with cups and is a must-order.
