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Goin' Coastal Restaurant Review: With two restaurants in downtown Canton (Downtown Kitchen and the first Goin' Coastal), Zach Kell, with Seth Hendricks as his partner, has taken his commitment to sustainable seafood to Atlanta's intown, Virginia Highland. Southern seafood dishes take the lead, including creamy she-crab soup; and shrimp served over grits with andouille gravy, and fried on the seafood platter. Pristine fresh fish dot the daily specials, listed on chalkboards throughout the small 65-seat space. Shellfish include fine scallops, but the standard preparation is horseradish-crusted, which we abjure in favor of au naturel. A couple of steak offerings 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 Key lime tart, made by Zach 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. Lobsters cost just $20 on Mondays, a meal deal that keeps the place packed. On Wednesdays, oysters are $5 a dozen. Also located at 125 W. Main St., Canton, 770-479-3737.