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Chicken and the Egg Restaurant Review: Chef/owner Marc Taft presents fresh-flavored Southern food. Thus you’ll find skillet cornbread with sorghum butter; black-eyed pea hummus and house-made pimento cheese; and a good rendition of country fried steak. Lunchtime brings changing blue plate specials (meat and two or a vegetable plate); portions are large enough to leave plenty for take-home. Fried chicken livers and meatloaf are the star attractions. Sides include home-style mac ‘n’ cheese, green bean casserole and fried okra. Dinner is dutifully called "supper" in the Southern tradition. Among Taft’s regional sources, Ashley Farms in North Carolina supplies the chicken, and the trout is from North Georgia. Taft fashions a version of stroganoff using pork belly, and reaches to nearby Heywood’s Provision Company for the kielbasa that centers his German plate. Pecan bread pudding with house-made salted bourbon caramel sauce nails it for dessert. The wine list offers value, although we do wish for a few Georgia wines and more Georgia craft brews. Americus, Georgia, Thirteenth Colony distilled spirits, though, are used in a couple of the cocktails.