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Horseradish Grill Restaurant Review: In 1995, Steve Alterman purchased the former Red Barn Inn and the Johnson Studio transformed it into a bright, light-filled space set off by wood, stone and modern art. It was once a horse barn, but the stalls today hold banquettes. Influenced by the late Edna Lewis, who with Scott Peacock did a brief turn at the helm, the fried chicken continues to be made following her recipe. Other longtime signature dishes include the barbecue appetizer and shrimp and grits, the latter appearing as a main dish at lunch. We suggest the duck breast and leg confit and the pan-sautéed redfish. Each is accompanied by classic Southern sides, from collard greens to Carolina rice "middlins." Desserts are legendary, such as a Kentucky oatmeal cake with house-made caramel ice cream, although sweet potato crème brûlée exhibits a regional twist to a French classic. The wine list leans heavily on California selections --- Napa Valley chiefly --- and offers some good choices by the glass, but generally does not create excitement; despite the Southern provenance of the food, it proposes not a single Georgia or other Southern option.