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Highlands Bar & Grill Restaurant Review: Chef-owner Frank Stitt, who has been inspiring Southern chefs for more than 30 years, celebrated local foods long before the term locavore was coined. Humble ingredients such as stone-ground grits and country ham are transformed into dishes enjoyed by visitors and area denizens alike. Both the creamy grits and the beef carpaccio with arugula and horseradish cream are perennials on the starters list. Entrées might include cobia nestled with Sea Island red peas, fingerling potatoes and mushroom conserve or grilled venison with rapini and rutabaga purée. Fresh-shucked oysters and crab claws are offered at the Alabama marble bar, along with a full menu. Indulge in a dessert from longtime pastry chef Dolester Miles, such as the salted chocolate cake with Bulleit bourbon buttercream and caramel sauce or a pistachio financier with macerated strawberries and elderflower cream. Dessert wine pairings are suggested, as they are for the artisanal cheese plate. Stitt worked in vineyards in Provence and Burgundy; the wide-ranging wine list is first-rate and well-selected for matching with the food. Included is a section called “Unsung Heroes” that offers more out-of-the-ordinary selections such as a brut rosé from the Loire region of France, a Trousseau Gris from California, and a Carménère from Chile.