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Epic Restaurant Restaurant Review: Chef and co-owner (with his wife Melissa) Jamie Keating has established a fine dining restaurant in a mid-size Georgia town that has its citizens swearing off trips to Atlanta for more upscale fare. Literary references shape the décor, rich with local art, and the menu, divided into "chapters." Specific dishes vary depending on available raw materials, many of which are locally produced. Even the olive oil is from Georgia Olive Farms in Lakeland, Ga. Contemporary applications of popular regional ingredients include stone-ground grits and black-eyed peas, the latter in a salad accompanying pan-seared swordfish and as the basis for a singular succotash. Offered in two sizes, the bison filet comes with a potato pavé and fig-cherry reduction. The veal trilogy composes sweetbreads, osso buco and tenderloin, all paired with chestnut butter-glazed carrots and butternut risotto. Presentations are stylish, as befits the surroundings, with detailed arrangements that are as much a delight to behold as to savor. Imaginative desserts are sometimes playful, such as the reconstructed s'mores for which the house makes a graham cracker ice cream. The wine list carefully separates Champagne from sparkling wines, indicates vintages, and even includes a section on saké. Ask about the early-bird prix-fixe $35 dinner (must order before 6 p.m.) and the chef's table special dinners.