The Michelin Guide awards Michelin stars to restaurants with notable cooking. This year Georgia received four new Michelin one-stars: O By Brush, Omakase Table, Spring and Staplehouse.
Spring is the only restaurant outside Atlanta’s perimeter to be recognized. Located in Marietta, its menu specializes in contemporary cuisine. Chef Brian So is the head of Spring’s Michelin-renowned kitchen.
“Chef Brian So had the idea for Spring in 2015,” Spring Sommelier Daniel Crawford said. “He accomplished its opening in May 2016 with his hard work and help from his friends and family. In 2018, Brian brought me on as his partner and Sommelier. Brian and I have both been in the restaurant business for most of our lives, a combination of over 50 years of experience.”
Receiving a Michelin star is no easy feat; less than 1% of restaurants get one. Crawford said Spring focuses on giving guests a great experience while celebrating the hard work of local businesses, which helped them achieve a Michelin star.
“We focus on serving seasonal, thoughtfully sourced dishes as well as natural wines,” Crawford said. “We are dedicated to supporting and honoring the local farmers, artisans and winemakers that have devoted their lives to their craft. We want our guests to leave knowing that our staff has taken pride in giving them a memorable experience.”
A Michelin one-star is the highest esteemed award in Atlanta. In addition to the new one-stars from 2024, five stars were given to Atlanta-based restaurants in 2023: Atlas, Bacchanalia, Hayakawa, Lazy Betty and Mujo. Crawford said Michelin acknowledgment did not seem possible until these restaurants were recognized.
“We had no thoughts of obtaining a Michelin star prior to last year,” Crawford said. “Georgia had no recognition until then; so, it was not on our radar. Brian and I simply want to serve great food and wine with care and competency. That has always been our way and will continue to be. This care has led us to being recognized by Michelin.”
Crawford said everyone at Spring is excited about receiving the Michelin star; he credits the award to his customers.
“We are overjoyed [to receive a Michelin star],” Crawford said. “This is an honor we never considered. We are thankful for all the guests that have allowed us to serve them over the years. This award is for them.”
Customer Dagney Grant visited Spring before it earned its star and believes the restaurant is worthy of its achievement.
“Spring is the opposite of stiff or stuffy; it’s very cozy and comforting, while the food is excellent,” Grant said. “Even though Spring was without a star when I visited, it was no surprise to me when I saw their name on the Michelin list.”
While even the title of Michelin is an accomplishment by itself, the impacts go beyond just recognition. Crawford said Spring has had more customers since receiving the award.
“We were already busy,” Crawford said. “Now we are completely booked. Thank you Michelin.”
Spring is also planning to expand by opening a second restaurant in March 2025 that will serve Korean cuisine.
“We are opening our second restaurant called Spring 2nd Branch in March 2025 at 113 Church Street in the Marietta Square,” Crawford said. “Spring 2nd Branch will be a full-service, casual restaurant, focusing on serving traditional Korean cuisine. Our goal is to provide an authentic Korean dining destination in Marietta.”
Morgan Farmer, who lives near Spring, believes the newly-received Michelin star will lead to increased competition in restaurants beyond the perimeter.
“Spring’s food is very clean and thoughtful,” Farmer said. “It was nice to be able to eat at a Michelin star restaurant that was close to my house and not all the way in the city. I think this is going to bring places outside of Atlanta into the foodie scene.”
The arrival of Michelin stars continues to highlight Georgia’s food culture. Spring wants to use the Michelin star as a jumping point, not a final goal.
“We expect to work even harder to further our commitment to high-quality dining,” Crawford said. “With this effort, we hope to shine a positive light on the Marietta dining scene and the future of Atlanta restaurants.”
