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Buttermilk Kitchen Restaurant Review: Atlanta native Suzanne Vizethann and her business partner familiarized Atlantans with the former’s cooking as they did business at the ADAC (Atlanta Decorative Arts Center), a "to-the-trade-only" design center. But now everyone can enjoy her food, served in this homey refurbished cottage with hardwood floors and brightly lit spaces. Breakfast stars cage-free eggs, Anson Mills stone-ground grits from South Carolina, and local Pine Street Market's bacon and ham. Milk comes from the grass-fed herd at Southern Swiss Dairy in Waynesboro, near Augusta, also the source of some of the buttermilk and butter, when the establishment isn't able to churn enough of its own. Grass-fed beef shapes the two-patty burger; the ketchup, mayonnaise and pickles are made in-house. Traditional Southern desserts change from time to time, but the buttermilk pie (a rarely seen classic) ought to become a signature sweet. At the moment, you may bring your own beer and wine.