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Goin' Coastal Restaurant Review: Charming and historic Canton, named for the eponymous city in China, is becoming a dining destination in its own right. Owner-chef Zach Kell's second Canton operation blends Southern ways with sustainable seafood in a bright, casual spot. Classic dishes include fried pickles, she-crab soup, a line-up of po' boys, low country bouillabaisse, and the Southern fried platter. But he also offers steak from the Solomon family's Farm Fresh Beef operation in nearby Forsyth County, and in another offering, the chicken is also locally sourced. Check the big board for daily specials. Monday night is $20 lobster night and Wednesdays feature oysters for $5 a dozen. Desserts, made by Zach's mom Tina Kell for both locations, vary daily, but a chocolate mousse pie should get your attention. The short wine list is intelligently composed, and is designed to support the seafood fare. Note that Goin' Coastal tends to pull up the rug early, about 9 p.m. Also located at 1021 Virginia Ave., Virginia Highland, 404-941-9117.