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Ink & Elm Restaurant Review: Executive chef Stephen Sharp, an Atlanta-area native, changes the menus frequently depending on supplies from his favorite local purveyors, who are listed on the menu. Oysters from remote shores compete with Florida and Georgia shrimp and Sapelo Island clams from closer to home. Asher Blue cheese from Sweet Grass Dairy in Thomasville and Waypoint Camembert from Sandy Springs' CalyRoad Creamery grace the cheese plate, along with a pair of choices from neighboring states. With your cocktail, savor the spiced peanuts, aromatic with garlic. Or get a plate of Virginia's "Surryano" ham, marrying the flavors and textures of Serrano from Spain and classic Southern country ham. Pork loin comes just blushing pink, and regional fish include tile fish and red snapper. Pastry chef Elodie Westover has upped the quality of the dessert offerings by a substantial margin. Try the light strawberry-rhubarb cake, for example. The wine list ignores local or regional wines but several local beers are offered. We like being able to order a half glass of wine as well as a full six-ounce pour. The adjacent Tavern’s menu offers budget-priced from-scratch casual fare. Espresso made from freshly ground beans is first-rate. Mondays bring Lowcountry Boil night, although other Southern specialties are also offered.