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Graft Restaurant Review: Ashley and Seth Clemence reconfigured this former Grayson residence-turned-restaurant and named it Graft. As executive chef, Ashley changes the menu every month or so and seems especially gifted at pairing wines with dishes. Local sources for raw materials include nearby Dillwood Farms and Red Mule (grits), while other produce is grown on the premises or even foraged. Vegetables appear not only as adornments to main proteins but also as house-made pickles. Verner Farms in Rutledge, Georgia, supplies grass-fed beef. Southern flavors may be experienced in items ranging from deviled eggs to slow-smoked ham and brisket. Desserts are made in-house, including ice creams. The wine list offers good selections of well-priced reds and whites from a wide variety of regions. Nearly all dinner entrées cost $20 or slightly less, making this an easy-on-the-wallet date night spot.