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Goin' Coastal Restaurant Review: Zach Kell launched two restaurants in downtown Canton (Downtown Kitchen and the first Goin' Coastal), then with Seth Hendricks as his partner, opened a second Goin’ Coastal in Atlanta's Virginia Highland neighborhood. Old brick walls and warm earth tones craft an intimate, warmly lit environment. Southern seafood dishes lead, including creamy she-crab soup; shrimp on grits with andouille gravy; and a fried seafood platter. A long list of pristine fresh daily fish stretches out over chalkboards throughout the small 65-seat space. A deep-fried corn dodger (a hush puppy) accompanies Southern fried seafood traditionally in Georgia, but these are over-fried and tasteless. Specials include $20 lobsters on Mondays and $5 per dozen oysters on Wednesdays. A couple of steaks made from grass-fed beef raised at Farm Fresh Beef in Forsyth County and a single dish with chicken sourced from a local producer round out the offerings. For dessert, catch the rich butter cake or the Key lime tart, made by Kell's mom Tina Kell, who does desserts for both Goin' Coastal locations. There are a few passable wine choices by the glass, served in decent glasses, too, but overall the wine list is far from thrilling. Also located at 125 W. Main St., Canton, 770-479-3737.