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Murphy's Restaurant Review: Signature dishes laid the groundwork for chef Ian Winslade’s expanded menu: shrimp and grits and the Guinness-braised beef brisket appearing in a substantial sandwich at lunch and as a main course at dinner. Local flavors abound, from grilled North Georgia trout to roasted Springer Mountain chicken. Each day brings a different special, such as Monday’s coq au vin. Eggs Benedict on crab cakes with jalapeño hollandaise sauce is a longtime fixture on the extensive brunch menu, where omelets and frittatas feature cage-free eggs. With a resident pastry chef on duty, all sweet meal-enders are worthy, including the sticky toffee pudding, house-made ice creams, and Toll House pie, which has reigned probably all 30 years of the restaurant's life. Murphy's features wine-centered events, including tastings and dinners and the well-balanced wine list offers many good choices by the glass. Not eager for a meal? Sit at the horseshoe-shaped wine bar, sample a wide variety of taste-size pours, and chat with the wine guru on duty.