Watershed on Peachtree reopened Tuesday for dinner service under new ownership.

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Matt Marcus last Wednesday—formerly of Portofino and Woodfire Grill—took over as the new executive chef and owner.

“Born and raised in Atlanta, I’ve always loved Watershed and with this unique opportunity to take the reins at an established Southern favorite, my goal is to stay true to its roots while adding a playful, eccentric spin you can’t find anywhere else in the city,” Marcus said in a press release Tuesday.

“The new menu is experimental and celebrates rare ingredients like jellyfish and Ossabaw, while also offering diners the evolved, Southern cuisine that Watershed is known for.”

Watershed, located in the Brookwood Hills neighborhood of Atlanta, first opened in 1999 under the direction of Scott Peacock and Edna Lewis.

“Nearly two decades later, Marcus’ reimagined Watershed will celebrate this reverence by remaining true to Watershed’s legacy, while looking to its future with redefined “New South” innovation and ingredient-driven technique,” according to the release.

Dinner service will offer guests two menu options, a chef’s tasting menu and separate a la carte menu.

The multi-course tasting menu will launch in the weeks following reopening changing seasonally, while the a la carte menu will change nightly, debuting with dishes such as:

Georgia Jellyfish “carbonara” served with Ossabaw consommé, cured egg and ham bits—based on availability

served with Ossabaw consommé, cured egg and ham bits—based on availability Crawfish curry “beignets” with sweet corn-coconut broth, lemongrass and charred Vidalia onions

with sweet corn-coconut broth, lemongrass and charred Vidalia onions Scallops with black garlic, Sapelo Island clams, paddi pan squash and saffron-potato fumet

with black garlic, Sapelo Island clams, paddi pan squash and saffron-potato fumet “Mopped” eye of rib with root vegetable truffade, mushroom and onion confit and horseradish

with root vegetable truffade, mushroom and onion confit and horseradish An assortment of different pork, beef and cheese offerings on the new “plate” menu addition

On the menu is also a $350 French fries plate served with a bottle of Krug brut rose. For dessert, current offerings “fuse traditional Southern flavors with global inspiration, including:”

Sweet tea flan with Thai tea, Steen’s cane syrup and flowers

with Thai tea, Steen’s cane syrup and flowers “Coke and Doughnuts” with yeast doughnuts, Mexican Coca-Cola crème anglaise and espresso tuille

with yeast doughnuts, Mexican Coca-Cola crème anglaise and espresso tuille Strawberry “tres leches” cake with strawberry preserves and fresh strawberries

The beverage program is spearheaded by wine director Eddie Meyers and features by-the-glass wines, with “rare” by-the-bottle offerings launching soon, in addition to cocktails.

Alongside Marcus’ new menu, some of Watershed’s signature dishes including the hot milk cake will still be served.

Starting next week, ten orders of the restaurant’s fried chicken recipe—now served with Marcus’ sourdough biscuits, caviar, and grains—will be offered Tuesday, Wednesday and Thursday only on a first come, first serve basis.

Watershed will no longer offer Sunday brunch, and lunch will launch in the weeks following reopening.

Dinner hours will remain 5:30 to 10 p.m. Tuesday through Saturday.