Truth Be Told in Roswell now features a new dinner menu, with Sunday brunch launching soon.
The Canton Street restaurant’s updated menu leans into American-French cuisine that includes dishes like lobster mimosa, pink snapper crudo, and barbecue octopus, as well as entrees of steak frites au poivre, steamed PEI mussels, and a half roasted chicken.
For dessert, there’s crème brûlée, crêpe suzette, and chocolate mousse.
Starting Aug. 9, brunch will include tartines, omelets, and pastries, like smoked salmon tartine, quiche Florentine, and a Croque Madame
Why the revamp
Owner Jonathan Yu worked with Atlanta-based Blue Orbit Restaurant Consulting, along with chefs Kevin Maxey and Joe Alessandroni, to rework the menu and service at Truth Be Told. Chef Matt Marcus, who helped open Truth Be Told in 2025, departed the restaurant earlier this spring.
“From the beginning, our goal has always been to create a place where people can gather over great food and genuine hospitality,” Yu said. “This next chapter reflects that vision by offering an approachable dining experience without compromising on quality.”
The restaurant also tweaked its service model, aiming to provide a more relaxed vibe in contrast to the fine-dining atmosphere of the previous iteration.
Truth Be Told’s wine list, which earned a 2026 Wine Spectator Award, remains the same, as do many of the restaurant’s cocktails and non-alcoholic drinks.
Truth Be Told, 1104 Canton St., Roswell. Open for dinner: Tuesday-Thursday, 5 to 9 p.m.; Friday and Saturday, 5 to 10 p.m. Sunday brunch begins on Aug. 9. Reservations highly encouraged.
