The Select

Faroe Island Salmon with Roasted Fennel, Kalamata Olives, Goat Cheese Citrus Emulsion, and Petite Greens.

The Select Restaurant & Bar Makes Its Debut in Sandy Springs

The Select Restaurant & Bar is now open at City Springs, the multi-use project in the heart of downtown Sandy Springs. The 1920’s-inspired restaurant and bar offers light and bright dishes from a menu blurring the lines across the Atlantic and incorporating contemporary continental cuisine. Executive chef Matt Rainey helms the kitchen and offers daily dinner alongside late night small plates, seasonal craft cocktails, local beer on draft and an outstanding wine program.

Inspired by the olive oil regions of Spain, Italy, and Southern France, Executive chef Matt Rainey features fresh dishes cooked in the liquid gold. To start, guests can enjoy raw oysters; seafood towers including jumbo lump crab, lobster tail, shrimp cocktail, king crab, and oysters; Alaskan King Crab with saffron sabayon, citrus, avocado, and spring onion; and Quinoa & Wheat Berries Salad with cauliflower, almonds, cranberries, feta, and citrus vinaigrette. Light and bright entrees include a Market Fish with spring peas, artichokes, barigoule jus and potato gnocchi; Rabbit Ravioli—cacciatore style with mushrooms, tomato confit, thumbelina carrots, olives, and pecorino; Miso Sea Bass with charred bok choy, pickled shiitake mushrooms, orange miso, rice puff, and scallion salad; and a 40-Day Dry Aged 22-ounce Bone-In Ribeye cut to share and served with roasted shallots and natural jus. Plus, takes on American dishes—such as a Black & Blue Burger with black angus, blue cheese, tomato jam, and housemade fries—round out the menu. Weekend brunch is to come.

A Georgia native, Rainey most recently served as executive chef at both Rococo Steak and Ceviche Tapas Bar & Restaurant in Tampa, Florida, and worked at award-winning restaurants in D.C., Boca Raton, Fort Lauderdale and Tampa, before returning to his home state. Mentored early on by famed restaurateur and Buckhead legend Pano Karatassos, Rainey is eager to bring his unique culinary concept to The Select. He is inspired by farm-to-table, locally-sourced cuisine marked by seasonality.

Complementing its culinary counterpart, the beverage program offers an extensive wine list, craft cocktails that rotate with the season and local beer on draft. Including around 60 bottles and more than 30 options of wine by the glass, the wine menu features selections originating from France, Italy, Spain, Australia, and the Americas. The Select also offers an exciting range of the best local beers and delicious original craft cocktails served in gorgeous glassware.

From Dave Green and David Lester, also behind Vinings’ restaurant Paces & Vine, The Select pays homage to Paris’ famed Le Select brasserie—the notable all-day gathering spot for artists and literary giants including Picasso, Hemingway, and Fitzgerald. Drawing from the restaurant, The Select serves as a definitive neighborhood destination, inviting guests from all walks of life to share honest food, standout spirits and friendly conversation in a welcoming and relaxed setting. The restaurant also has plans to host live music nights (“The Select Nights”) beginning at the end of dinner hour into the late evening.

The restaurant features an open, airy space designed by Smith Hanes Studio. Guests are greeted by an inviting and warm interior mixing intimate seating with classic design elements. The Select also includes an expansive indoor/outdoor patio enclosed by glass with a terrace overlooking a view of City Springs’ park and fountains below. The dining room seats 175 guests and is available for private and semi-private events.

Reservations are available through OpenTable here. Parking is validated for all restaurant guests using The Select’s valet or parking in the City Springs deck.

Dinner:

Sunday—Thursday, 5 p.m.—10 p.m.

Friday—Saturday, 5 p.m.—11 p.m.

Late Night Small Plates:

Sunday—Thursday, 10 p.m.—Midnight

Friday—Saturday, 10 p.m.—Midnight

News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.