Truth Be Told
Day 1: 5-Course Avant-American Tasting Series
Opened this past July, this Roswell eatery is a “rare dining experience… with inventive food and smart service,” according to the Atlanta Journal-Constitution, and it’s no wonder why. Executive Chef Matt Marcus, who previously served as the executive chef of The Farm at Brush Creek Ranch in Saratoga, Wyoming and as the executive chef-owner of such famed Atlanta dining institutions as Watershed and Woodall, brings more than 25 years of culinary experience and a passion for ingredient sourcing to his work at Truth Be Told. Here, he offers diners such dishes as king crab with buttermilk and burnt cream, snow beef with pineapple tomatillo, molasses, and black lime, lamb neck ragu with tagliatelle, bone sauce, and grana, and amazing desserts like foie gras panna cotta with berries and shisho and blueberry ganache. Truth Be Told is an exciting addition to Atlanta’s dining scene, and we are excited to experience it. We hope you can join us!
About the Host:
Matt Marcus
Executive Chef
Chef Matt Marcus, a third-generation chef born in Atlanta, has been featured in numerous publications, including Bon Appétit and National Geographic. His previous restaurant, 2-Time James Beard Award-Winning Watershed, was celebrated for its innovative take on Southern cuisine, and has proven him a pioneer in sustainable, community-driven cuisine.
The Lineup
All courses will be individually plated. This menu will be Shellfish, Tree Nut & Peanut Free. For the list of restrictions Chef is accommodating, scroll to the bottom of this page.
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Goat Cheese Terrine
kudzu crepe, beet
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Wagyu Waffle Cones
georgia wagyu tartare, truffle, cured egg
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Crudo of the Moment
chef's choice fish, house fermented apple ponzu, oxalis, rice puff
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Chantel Farms Roasted Tenderloin
whipped potato, roasted mushroom, bone sauce
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Dark Chocolate & Raspberry Mousse
lemon balm, dried berries, fresh botanicals
Truth Be Told
1104 Canton St
Roswell, GA 30075
Event FAQs
- Do guests need to be of a certain age to attend this event?
- Yes. All attendees must be 21+ to gain entry.
- Does this restaurant allow BYOB?
- No. This restaurant is a non-BYO establishment. Outside alcohol will not be permitted at this event.
- Will this event be handicap acccessible?
- According to the restaurant, this event is handicap accessible. If applicable however, please email support@tastingcollective.com with your needs to ensure proper accommodations.
- What is the event ticket cancellation/refund policy?
- Restaurants purchase the food for our events 14 days before the event date, at which point we are on the hook for the cost of your ticket. As such, we are not able to offer refunds (or credits towards future events) for any cancellation requests submitted within 14 days of the event date. We will, however, issue full refunds for all cancellation requests submitted at least 14 days before the event date. All cancellation requests must be submitted via email to support@tastingcollective.com.
- What dietary restrictions/food allergies can be accommodated at this event?
- Due to the large-format nature of our events, restaurants are not able to accommodate all dietary restrictions/food allergies or make any menu adjustments based on food preferences (e.g distaste for specific ingredients/flavor profiles). This menu will be Shellfish, Tree Nut & Peanut Free and the restaurant will be offering substitutions exclusively for the following restrictions/allergies: Vegetarian, Pescatarian, Gluten, Dairy, Fish, Egg, Leek, Scallion, Raw Onion, Mushroom. They are NOT accommodating restrictions related to the following ingredients: Chive, Shallot (Raw & Cooked), Garlic (Raw & Cooked), Onion (Cooked). If you have any of these restrictions/allergies, please make sure to note this in your profile (in the “Event Preferences” section) either before or right after purchasing your tickets so Chef can prepare accordingly.
Handicap Accessibility:
Have Additional Questions?
Check out Event FAQs or Contact Us for assistance.
