This week we’re sharing two recipes from Season Marietta: a small-batch chai and brioche French toast.

The petite Marietta breakfast and brunch restaurant just finished a strong first year in business on Lemon Street, thanks to Chef Nick Jennings taking morning staples like omelettes, biscuit sandwiches, and pancakes to the next level. There’s often a waiting list to get into Season, especially on the weekends, because the restaurant only seats around 25 people.

While all of the ingredients for both recipes can be purchased at a regular grocery store, a specialty shop or market may yield better results, including for dairy options, spices, and fresh brioche.

“We create our chai with all fresh ingredients, from the ginger to the lemon zest, star anise and nutmeg. It all makes this bevera

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