"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."
"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."
Spring 2nd Branch offers all-day, homestyle Korean dishes from chef Brian So and the team behind the Michelin-starred Spring. Menu highlights include grilled whole mackerel, cold mul naengmyeon finished with vinegar and mustard, and a sizzling tteok kalbi dolsot bibimbap with a short rib patty and crispy rice. Large-format options include a braised short rib and oxtail stew simmered with daikon, carrots, and mushrooms for groups. The airy dining room features the scent of spices and soy, communal warmth, and rare draft makgeolli served from a traditional pot for a fresh, low-alcohol pairing.
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